Banana and Salted Caramel Tarte Tatin

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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.


  • Small check mark in a circle icon 320 g Jus-Rol™ puff pastry sheets
  • Small check mark in a circle icon 100 g light soft brown sugar
  • Small check mark in a circle icon 75 g butter, cut into cubes
  • Small check mark in a circle icon 4-5 firm bananas
  • Small check mark in a circle icon Pinch of sea salt
  • Small check mark in a circle icon 80ml double cream
Equipment required
  • Shallow baking tin


  1. Heat oven to 200C/180C fan/gas 6.
  2. Add 100g of light soft brown sugar and 45ml of water to a pan, stirring lightly to mix. Turn on to medium heat and wait for the mixture to start bubbling (do not mix at this stage).
  3. Take it off the heat and add 75g of butter and 80ml of double cream before whisking to form a thick, smooth mixture before returning to the heat for 1-2 minutes.
  4. Pour the caramel into a 23cm cake tin with a solid base, or a frying pan with ovenproof handles and spread the caramel out quickly with the back of a warm spoon.
  5. Slice the bananas into 2cm-thick slices, arrange in the tin carefully in a circular pattern and sprinkle with a little sea salt.
  6. 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.
  7. Bake for 25-30 mins until the pastry is risen and cooked through.
  8. Leave the tarte to cool in the tin for 5 mins before carefully turning out onto a large serving plate.
  9. Serve warm with cream or ice cream.