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    Banana Tarte Tatin

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    Banana Tarte Tatin

    Measurements for homemade pastry are always based on the flour weight, whereas frozen pastry is the whole weight.

    Serves: 4


    • 225g plain flour
    • Salt
    • 140ml cold water
    • 225g puff pastry (you need half this quantity for the recipe. Freeze the remainder for future use)
    • 4 bananas
    • 1 tablespoon lemon juice
    • 1 tablespoon rum
    • 55g butter, softened
    • 225g cold butter
    • 55g caster sugar
    • Crème fraîche


    1. Sift the flour and a pinch of salt into a large mixing bowl. Rub in 30g diced, cold butter until it forms fine breadcrumbs. Mix in enough water to form a dough. Gently knead on a lightly floured surface, then wrap and chill for 30 minutes. Let the remaining butter come up to room temperature.
    2. Flatten the butter into a 2.5cm-thick rectangle. Roll out the dough on a floured surface into a rectangle 3 times the length of the butter. Place the butter in its centre and fold each flap over it, so the butter in encased in dough. Lightly roll out into a strip, then fold in 3 once again. Half turn the dough clockwise and repeat the process. Then wrap and chill for 30 minutes. Repeat this process 3 more times, chilling after a couple of turns. Then cut the dough in half. It is now ready to use.
    3. Preheat the oven to 220°C/gas 7. Thinly roll out the pastry on a lightly floured surface. Then, using a plate that is slightly larger than your pan as a template, cut out a circle of pastry, lightly prick with a fork, and chill for 30 minutes. You can save the trimmings for another dish.
    4. Peel the bananas and cut each fruit into about 4 angled pieces. Toss in the lemon juice and rum.
    5. Squish the butter over the base of your pan. Cover with sugar and set over a medium heat. Stand over it and, once the mixture begins to caramelise, remove from the heat and tightly pack the banana segments in the base of the pan. Return to the heat for a minute or two so that the bananas are lightly caramelised, then cover with the pastry circle, tucking its edges down the side of the pan. Place in the centre of the preheated oven.
    6. Bake for 20-25 minutes or until the pastry is golden and crisp. Remove and allow to rest for a minute or two. Cover with a slightly larger plate and invert the pan, giving a good shake. The tart should slip out, juices and all. Serve hot or warm with some crème fraîche.

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    Cook's tips

    Pour the toffee sauce over apple slices before adding the crumble to an apple crumble. Once opened, refrigerate the sauce and use within 2 days.

    Drinks recommendation

    Muscat is the perfect sweet white wine for this indulgent dessert.


    Average user rating

    4 stars