Description
A deliciously indulgent Banana Tarte Tatin featuring caramelized bananas atop a puff pastry crust, baked to golden perfection. This French-inspired dessert blends the sweetness of bananas with buttery caramel, making an impressive yet easy treat for any occasion.
Ingredients
Scale
Banana Tarte Tatin Ingredients
- 4 ripe bananas, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 sheet puff pastry (store-bought or homemade)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the tart.
- Caramelize the Bananas: In an ovenproof skillet, melt the butter over medium heat. Add the sugar and cook for 5 to 7 minutes, stirring occasionally until the sugar turns a golden brown caramel. Carefully add the banana slices, vanilla extract, and a pinch of salt. Continue cooking for 3 to 4 minutes until the bananas are softened and coated in caramel.
- Assemble the Tart: Roll out the puff pastry sheet and place it carefully over the caramelized bananas in the skillet. Gently tuck the edges of the pastry down inside the skillet to contain the filling.
- Bake: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the puff pastry is golden, crisp, and puffed up.
- Invert and Serve: Once out of the oven, let the tart sit for a few minutes to stabilize. Then, carefully invert the skillet onto a serving plate so the caramelized bananas are on top. Serve the tarte tatin warm for the best flavor and texture.
Notes
- Use a heavy ovenproof skillet like cast iron to ensure even caramelization and safe oven use.
- The bananas should be ripe but firm to avoid becoming mushy during cooking.
- Letting the tart rest briefly before inverting helps prevent the caramel from running off.
- You can add a sprinkle of cinnamon or a splash of rum to the caramel for extra flavor if desired.
