Banana and Salted Caramel Tarte Tatin
Moderate
6 Servings
30 minutes bake time
A delicious twist on a French classic – tender caramelized banana above layers of flaky, buttery puff pastry. This recipe is perfectly served warm with fresh cream or ice-cream.
Ingredients
- 320 g Jus-Rol™ puff pastry sheets
- 100 g light soft brown sugar
- 75 g butter, cut into cubes
- 4-5 firm bananas
- Pinch of sea salt
Equipment required
- Shallow baking tin
Techniques Used
Method
- Heat oven to 200C/180C fan/gas 6.
- Melt the sugar and butter in a saucepan over a low heat without stirring.
- Once the sugar has melted, turn up the heat and bring to the boil for 4-6 minutes, or until it turns a deep caramel colour. Pour the caramel into a 23cm cake tin with a solid base, or a frying pan with oven proof handles and spread the caramel out quickly with the back of a warm spoon.
- Slice the bananas into 2cm-thick slices, arrange in the tin carefully in a circular pattern and sprinkle with a little sea salt.
- Cut the pastry into a circle 3cm larger than the tin. Lay on top of the bananas and tuck the edges down inside the tin.
- Bake for 25-30 mins until the pastry is risen and cooked through.
- Leave the tarte to cool in the tin for 5 mins before carefully turning out onto a large serving plate.
- Serve warm with cream or ice cream.
