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 is will be one of the most decadent desserts ever!
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 cliche over the last few years. So has salted caramel, but things don’t get popular for no reason! What is more, Tarte Tatin has a bit of a reputation of 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 Tarte Tatin!
A Note on Ingredients:
- 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.
- 1/2 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.
How To Make Salted Caramel Banana Tarte Tatin?
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 tbsp 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. Be careful not to splash! Pour into the base of an oven-proof pan or a cast iron skillet (we used a 22cm one for this recipe). Scatter the pecan nuts all over (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 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.
Bananas Being Arranged 
Cutting Pastry to Size 
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!
We love tarts, pies and all things pastry here, at Somebody Feed Seb. Have a look at our other recipes featuring pastry:
- All-American Sweet Potato Pie
- Sweet Potato & Halloumi Pie
- Mushroom Tart with Crispy Baked Leeks
- North African Spiced Chickpea & Feta Filo Pie
Salted Caramel Banana Tarte Tatin
Equipment
- Cast-iron Skillet or Overproof Frying Pan (approx 22cm)
Ingredients
- 60 g caster sugar
- 45 g unsalted butter
- ½ tsp 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 tbsp 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
