
Banana and Salted Caramel Tarte Tatin
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.
Quick Stats
Moderate
6 Servings
30 minutes bake time
Banana and Salted Caramel Tarte Tatin
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
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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.