Banana Tarte Tatin (Banana Puff Pastry Tart)

When you need a pick-me-up and only a sweet, brown and sticky dessert will do, try making this Salted Caramel Banana Tarte Tatin with Pecans. It’s not for the faint-hearted: sweet bananas with salted caramel and buttery pecans are the ultimate treat to have the weekend at home! You can make your own puff pastry or use a ready-rolled to adjust the effort levels. Either way, this Banana Puff Pastry Tart will be one of the most decadent desserts ever!

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Banana Tart Tatin is Actually Easy To Make

Banana, pecans and caramel is a match made in heaven. I feel that I’ve already proved it to myself with my Banana And Pecan Praline Parfait! Not surprisingly, I am using the same combination here to make a Tarte Tatin with a difference!

I know… banana Tarte Tatin has become a bit of a cliche over the last few years. So has salted caramel, but things don’t get popular for no reason! What is more, French Tarte Tatin has a bit of a reputation as a difficult dessert to make. I am always surprised at Gregg Wallace worrying about someone attempting a Tarte Tatin on British Masterchef as if it’s a souffle or something (which is my personal nemesis!). I’m sharing this recipe to show how easy and effortless it actually is to make something as delicious as a French Tarte Tatin!

Ingredients

For this banana tarte tatin recipe, you will need:

• 60 g caster sugar: using caster sugar will ensure your caramel is quick to make. As the granules are finer, they dissolve quickly and your caramel is ready in no time.
• 45 g unsalted butter: if you’re using salted butter, reduce the amount of salt by half.
• ½ tsp salt
• 3-4 bananas: make sure your bananas are ripe, but they shouldn’t be mushy. You want your bananas sweet but still rather firm in texture.
• 30 g pecans: I love banana and pecan combination, but hazelnuts or peanuts will work just as well. Skip the salt if you’re using salted roasted peanuts.
• 250 g puff pastry ready-rolled: make your own if you wish! It will be all the more delicious!
• yoghurt, creme fraiche or ice cream to serve: our choice is creme fraiche. Salted Caramel Banana Tarte Tatin is certainly sweet enough and needs something fresh and slightly tart to balance out the sweetness.

Method

Preheat the oven to 180°C Fan. Take your puff pastry out of the fridge to bring it to room temperature before unrolling – otherwise, it may crack if too cold). Chop your pecan nuts roughly.

Heat the caster sugar and 2 tablespoon of water in a small saucepan, but don’t stir. Let it bubble gently for 5-7 minutes until it turns golden brown. Add butter and salt, and shake the pan to combine. Be careful not to splash! Pour into the base of an oven-proof pan or a cast iron skillet (we used a 22cm cast iron pan for this recipe).

Scatter the pecan nuts all over the caramel sauce (we always get a large bag of Kirkland Signature pecans – they are so sweet and buttery).

Slice the bananas into rounds approx 2cm thick. Place the banana slices in the caramel snuggly in concentric circles.

Unroll your puff pastry and cut a circle just bigger than the overproof dish used. Place it on top of the bananas and tuck the edges of pastry around the sides of the pan.

Place in the centre of the oven for approx 40 minutes. When cooked, puff pastry should be golden and firm to touch.

Carefully invert the French tarte tatin onto a large serving plate as soon as you take it out of the oven. Leave to cool for a few minutes before serving with some vanilla ice cream, yoghurt or crème fraîche!

Recipe FAQs

Why Did My Bananas Turn Black After Baking?

Bananas can turn black when exposed to high heat during baking, especially if they are overripe or cut into thin slices. This discoloration is due to the natural sugars in the bananas caramelizing and oxidizing during the baking process.

To prevent your bananas from turning black when making banana tarte tatin, you can try the following tips:

1. Use slightly underripe bananas that are still firm and have not yet developed much sugar. These bananas will be less likely to turn black when exposed to heat.
2. Cut the bananas into thick slices, rather than thin slices, as this will reduce the surface area exposed to heat and prevent excessive caramelization.
3. Toss the bananas in a mixture of lemon juice and sugar before adding them to the tarte tatin. The acidity in the lemon juice will help to prevent oxidation and the sugar will help to caramelize the bananas.
4. Bake the tarte tatin at a slightly lower temperature or for a shorter period of time to prevent over-browning.

By using these tips, you can help to ensure that your bananas stay golden and delicious in your banana tarte tatin.

How To Keep Banana Tarte Tatin From Going Soggy?

To prevent your banana tarte tatin from getting soggy after baking, you can follow these tips:

1. Store it in the fridge: Place any leftovers in an airtight container and store them in the refrigerator. This will help to slow down the breakdown of the crust and prevent it from becoming soggy.
2. Reheat it in the oven: When reheating the tarte tatin, avoid using the microwave as it can make the crust soggy. Instead, reheat it in the oven at a low temperature for about 10-15 minutes. This will help to warm up the tarte tatin without making the crust soggy.
3. Use a wire rack: When cooling the tarte tatin after baking, use a wire rack instead of leaving it in the pan. This will allow air to circulate around the tarte tatin and prevent moisture from building up on the bottom of the crust.
4. Serve it immediately: Tarte tatin is best served fresh out of the oven, but if you have leftovers, try to eat them within a day or two to prevent the crust from becoming too soggy.

Other Tart And Pie Recipes

We love tarts, pies and all things pastry here, at Somebody Feed Seb. If Banana Tart With Salted Caramel didn’t float your boat, have a look at our other recipes featuring pastry:

• All-American Sweet Potato Pie
• Classic Cornflake Tart
• Sweet Potato & Halloumi Pie
• Mushroom Tart with Crispy Baked Leeks
• North African Spiced Chickpea & Feta Filo Pie

Recipe Card

Banana Tarte Tatin (Banana Puff Pastry Tart)

When you need a pick-me-up and only a sweet, brown and sticky dessert will do, try making this Salted Caramel Banana Tarte Tatin with Pecans. It's not for the faint-hearted: sweet bananas with salted caramel and buttery pecans are the ultimate weekend treat to have at home! You can make your own puff pastry or use a ready-rolled to adjust the effort levels. Either way, this will be one of the most decadent desserts ever!

4.91 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Baking, Dessert

Cuisine American, French

Servings 6 people

Calories 499 kcal

Equipment

• Cast-iron Skillet or Overproof Frying Pan (approx 22cm)

Ingredients

 

MetricUS Customary

 

1x2x3x

• 60 g caster sugar
• 45 g unsalted butter
• ½ teaspoon salt
• 3-4 bananas ripe but firm
• 30 g pecans roughly chopped
• 250 g puff pastry ready-rolled
• yogurt, greme fraiche or ice cream to serve

Instructions

 

• Preheat the oven to 180°C Fan.
• Heat the sugar and 2 tablespoon of water in a pan, but don't stir. Let it bubble gently for 5-7 minutes until it turns golden. Add butter and salt, and shake the pan to combine. Pour into the base of an oven-proof pan, cast iron skillet or another round ovenproof dish. Scater the pecan nuts all over
• Slice the bananas into rounds approx 2cm thick. Place them in the caramel snuggly.
• Unroll your puff pastry and cut a circle just bigger than the overproof dish used. Place on top and tuck around the bananas.
• Place in the centre of the oven for approx 40 minutes. When cooked, puff pastry should be golden and firm to touch.
• Carefully invert the tarte tatin onto a plate as soon as you take it out of the oven. Leave to cool for a few minutes before serving with some ice cream, yogurt or creme fraiche!

Nutrition

Calories: 499kcalCarbohydrates: 53gProtein: 5gFat: 31gSaturated Fat: 10gTrans Fat: 1gCholesterol: 22mgSodium: 514mgPotassium: 265mgFiber: 3gSugar: 24gVitamin A: 291IUVitamin C: 5mgCalcium: 14mgIron: 2mg

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