Description
A delightful Banana Tarte Tatin featuring caramelized bananas cooked in butter and sugar, topped with flaky puff pastry, baked to golden perfection. This classic French-inspired dessert is perfect for serving warm as a comforting and impressive treat.
Ingredients
Scale
Banana Tarte Tatin Ingredients
- 4 ripe bananas, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 sheet puff pastry (store-bought or homemade)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the tart.
- Caramelize the Bananas: In an ovenproof skillet, melt the unsalted butter over medium heat. Add the granulated sugar and cook for 5-7 minutes, stirring occasionally, until the sugar turns a golden brown caramel color. Carefully add the banana slices along with the vanilla extract and a pinch of salt. Cook for an additional 3-4 minutes until the bananas soften and become caramelized, ensuring they do not break apart.
- Assemble the Tart: Roll out the puff pastry sheet to fit over the skillet. Gently lay the puff pastry over the caramelized bananas in the skillet, tucking the edges inside the pan to encase the fruit and caramel.
- Bake: Place the skillet into the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden, puffed, and fully cooked through.
- Invert and Serve: Remove the skillet from the oven and let it rest for a few minutes to allow the caramel to settle. Carefully invert the tart onto a serving plate so that the caramelized bananas are on top. Serve warm for the best flavor and texture.
Notes
- Use an ovenproof skillet to allow caramelizing and baking in the same pan.
- Handle the puff pastry gently to avoid tearing when placing it over the bananas.
- Bananas should be ripe but firm to maintain shape during cooking.
- Let the tart sit briefly after baking to prevent hot caramel from spilling when inverted.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
