Quick & Easy

Banana tarte tatin

Try this tropical version of the French classic with melting vanilla ice-cream.
banana tarte tatin
4
35M

Ingredients

Method

1.To make caramel sauce, combine sugar with the water in a medium saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, for 10 minutes or until it turns a caramel colour, remove from heat. Using a metal whisk, gradually whisk butter into caramel until combined. Pour sauce into 20cm (8 inch) ovenproof frying pan. Cool slightly.
2.Meanwhine, preheat oven to 220°C/425°F.
3. Cut a 23cm (9 inch) circle from pastry.
4.Place banana, cut-side up, on top of caramel; top with pastry, making sure the pastry sits evenly over the banana. Press the overhanging pastry down the sides of the pan, tightly against the banana, to form an edge. Sprinkle pastry with extra sugar.
5.Bake, uncovered, for 15 minutes or until pastry is browned and cooked through. Invert tarte tatin onto a warmed large plate to serve.

Serving the tarte tartin on warmed plates keeps the caramel soft.

Note

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