Recipe Card

Banana and Salted Caramel Tarte Tatin


  • 320 g Jus-Rolâ„¢ pack ready-rolled all-butter puff pastry
  • 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


  1. Heat oven to 200C/180C fan/gas 6.
  2. Melt the sugar and butter in a saucepan over a low heat without stirring.
  3. 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.
  4. Slice the bananas into 2cm-thick slices, arrange in the tin carefully in a circular pattern and sprinkle with a little sea salt.
  5. 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.
  6. Bake for 25-30 mins until the pastry is risen and cooked through.
  7. Leave the tarte to cool in the tin for 5 mins before carefully turning out onto a large serving plate.
  8. Serve warm with cream or ice cream.