This easy Caramelized Banana Tart recipe using puff pastry is so simple and tastes fantastic, bananas and caramel are a match made in heaven…
So you have probably heard of Tarte Tatin. Usually, this French tart is an apple version, but in this post, I am sharing my Spiced Banana Tarte Tatin recipe – it’s delicious! Crisp and buttery flaky puff pastry topped with caramelized bananas – it’s heaven! What makes this caramelized banana tart so great is it uses shop-bought puff pastry. You can whip up this great dessert in no time!
Ingredients
Puff Pastry – go ahead and use shop-bought puff pastry, just make sure it’s a good quality all-butter puff pastry for maximum buttery flavour. Alternatively, you can also use shortcrust pastry. My preference is puff, I love the flakiness it brings to this tarte tatin.
Sugar and Butter – used for the base of the caramel and helps secure and caramelize your banana slices!
Vanilla pod and cinnamon stick – added to the caramel to give a flavour boost and complement the bananas
Bananas – I have cut my bananas into coin-shaped slices but you could slice them lengthways and arrange them in the pan that way. Caramelized bananas are delish!
How to Make a Caramelized Banana Tart
This Banana Caramel Tart recipe is simple to make and assemble:
- Add the butter and sugar to a non-stick frying pan with a vanilla pod and cinnamon and heat to make a caramel.
- Slice the bananas and arrange them in the caramel to fill up the pan
- Cover the pan with puff pastry and tuck in around the bananas. Place in the oven until the pastry is crisp and golden (use an ovenproof frying pan).
It is so simple and can be great to show off your cooking skills with this one. This Banana Caramel Tart goes great with Ice Cream or just some soft whipped cream as I have done.
Watch How To Make This
FAQ’s
When making a tarte tatin, it’s important to pierce the pastry and make holes for the steam to escape. This allows the pastry to cook and stay crisp.
Tarte Tatin can be made with either puff pastry or shortcrust pastry. It is delicious with both, but my preference is with puff pastry as I enjoy the flaky pastry.
Tarte tatin can be served warm or when cooled on the same day it is made.
The best pan to use for this recipe is a non-stick frying pan so that the tart releases easily once cooked. A cast-iron skillet can be used if it is well-seasoned and non-stick.
Tarte tatin can be stored in the fridge for up to 3 days. The pastry base will lose its crispness so it’s best eaten on the day it is made.
Absolutely. Ensure the tart is well wrapped and it can keep for a few weeks, freezing can even improve the flavour.
Try my other Recipes
Caramelized Banana Tart
Ingredients
- 250 g puff pastry
- 5 large bananas
- 150 g caster sugar
- 80 g unsalted butter
- Vanilla pod
- Cinnamon stick
Instructions
- Roll out puff pastry to a quarter of an inch thick round and set aside in the fridge to top the tart
- Preheat the oven to 180°C
- Measure and weigh out sugar and butter and place together in a 10-inch non-stick frying pan along with cinnamon stick and scraped out vanilla pod and seeds.
- Heat over medium high heat, gently swirling the pan until the sugar and butter have melted and continue to heat until you get a rich brown caramel
- Remove the pan from the heat and leave to cool slightly
- Place puff pastry round on top of the frying pan over the bananas and tuck in around the edges
- Cut a slit in the pastry around an inch long to allow steam to escape and to ensure the pastry cooks and does not go soggy.
- Place frying pan in the oven and cook for around 30 minutes or until the pastry is crisp and golden
- Use an oven glove or folded tea towel when removing the frying pan from the oven – the handle will be extremely hot!
- Serve warm or cold with Ice Cream or softly whipped cream
