Banana tarte tatin with salted caramel ice cream

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Banana tarte tatin Easy Food

Serves 8


100g caster sugar
100g butter
5-6 ripe bananas, peeled, sliced in half and sliced down the middle
1 tsp cinnamon
2 x sheets of frozen puff pastry, thawed


To serve:
Salted caramel ice cream


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Scatter the sugar over the base of a 20cm ovenproof frying pan and place it over a medium heat.
  2. Stir in the butter, cooking until the mixture turns a golden caramel colour.
  3. Carefully add the bananas to the pan with a tongs (be careful not to touch the caramel as it will be extremely hot).
  4. Cook for 20-25 minutes until the bananas are browned and the sauce has thickened, swirling the pan occasionally. Remove the pan from the heat.
  5. Trim the pastry sheets so that they are slightly larger than the pan.
  6. When the sauce has cooled slightly, carefully arrange the bananas in a decorative pattern in the pan, flat sides down.
  7. Drape one of the pastry sheets over the bananas, carefully tucking the edges down inside the pan (use a spoon to help with this). Repeat with the second pastry sheet.
  8. Prick the pastry a few times with a fork, then bake in the oven for 25 minutes until the pastry is puffed and golden.
  9. Leave to cool for five minutes, then use a knife to loosen the tarte edges from the pan. Place a serving dish that is larger than the pan on all sides and place it over the pan. Using tea towels to protect your hands and to keep the dish and pan firmly together, quickly invert the tart onto the dish. Carefully lift off the pan; the tarte should be left on the serving dish. Serve warm with salted caramel ice cream.

Per serving: 657kcals, 40.9g fat (14.2g saturated), 69g carbs, 23.2g sugars, 6.9g protein, 3.6g fibre, 0.272g sodium