Banana Tarte Tatin

Sticky bananas, oozy salted caramel, sodden yet crispy-round-the-edges puff pastry, toasted coconut – have I got your attention? These flavours combine into a magical dessert which is a twist on the classic French taste-tatin. It’s incredibly easy to make and has its own elegantly rustic charm about it.

Banana Tarte Tatin

Banana Tarte Tatin

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Course: DessertCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes

Sticky bananas, oozy sweet/salty caramel, sodden yet crispy-round-the-edges puff pastry, toasted coconut – these flavours combine into a magical dessert.

Ingredients

  • 500 pack pack ready-roll puff pastry

  • 100 g brown sugar

  • 75 g butter

  • pinch of sea salt

  • 1 orange

  • 1 tsp cinnamon

  • 4-5 bananas, halved lengthways

  • 1 tbsp coconut flakes

Directions

  • Heat oven to 180°C and put aside a 23cmm ovenproof pan.
  • To make the caramel, put the sugar and butter into the pan and allow to melt without stirring the mixture. Once the sugar has melted, turn the heat up a notch and allow it to bubble, occasionally lifting the pan and giving it a little swirl until it turns a deep, caramel-y brown colour.
  • Arrange the sliced bananas at the bottom of the pan, onto of the caramel, arranging them in whichever way you like, just ensuring that the base is covered as evenly as you can manage. Grate over half of the orange zest and sprinkle over the cinnamon.
  • Lay the pastry on top of the bananas then gently lift and tuck it around the sides of the pan, keeping your fingers away from the hot caramel. Using a fork, price a few holes in the top to allow the steam to escape. Bake for 25-30 minutes.
  • Whilst the tart is cooking, toast the coconut flakes by adding them to dry pan on a low heat. Keep a close eye on them as they will catch very quickly, remove from the heat and into a bowl as soon as they start to brown.
  • Remove the tart from the oven and allow to cool or a few minutes, before turning the tart out onto a plate. To do this, place a plate over the pastry and carefully flip so that the plate is now on the bottom. Wear oven gloves to protect yourself from the hot caramel, bearing in mind that it will spill out the sides so flip with strong confidence.
  • I like to finish it off by using a blowtorch to caramelise the bananas a little further on the top. If you don’t have a blowtorch then you can achieve the same effect by placing the tart under the grill but watch really carefully. This step isn’t necessary as it is delicious as it is but I like having extra chewy, gooey bits!
  • Garnish with the toasted coconut flakes and remaining zest of the orange.
  • Serve with a dollop of crème fraîche, ice cream or drizzle of cream. Delicious served both hot and cold.

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