Banana tarte tatin for two. Ripe bananas, brown sugar, a bit of rum, puff pastry from the freezer. Forty minutes from start to finish, most of it hands-off in the oven. The caramel forms under the pastry as it bakes, which is the whole point of inverting it at the end. Let it cool for five minutes before flipping. If you go straight from oven to plate, the caramel runs everywhere and burns your wrist. Ice cream on top is optional but strongly supported.
How to Make Banana Tarte Tatin
Use ripe bananas
Underripe bananas don’t soften properly and stay starchy through the bake. Spotted, soft bananas caramelize fast and hold their shape better once inverted. This is one recipe where bruised fruit is what you want.
Press the pastry down firmly
Tuck the pastry edges in against the side of the pan. Any gaps let steam escape unevenly and the pastry puffs in the wrong places. A snug fit means even browning across the top.
Wait before inverting
Five minutes rest lets the caramel thicken slightly so it doesn’t pour off the plate. Use a plate slightly wider than the pan so the caramel has somewhere to pool around the edges rather than onto the counter.
Banana Tarte Tatin
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A simple, elegant dessert with caramelized bananas and flaky puff pastry. Perfect for a weeknight treat or a special occasion.
Ingredients
- 1 large ripe banana (or two small/medium ones) sliced
- 2 tbsp brown sugar
- Splash of dark rum
- 1 tsp vanilla extract
- sprinkling of cinnamon
- 6 inch puff pastry sheet (store-bought)
- 2 tsp granulated sugar (optional)
- Ice cream of your choice, I used chocolate chip(optional)
Instructions
- Preheat oven to 400°F (204°C).
- In a bowl, combine sliced bananas, brown sugar, rum, vanilla, and cinnamon.
- Generously butter the bottom of a 6-inch cake or pie pan.
- Arrange banana slices in the prepared pan, covering the bottom.
- Pour the remaining banana mixture over the arranged bananas.
- Place a 6-inch puff pastry sheet on top of the bananas, pressing down to adhere and tucking in any edges.
- Bake for 20-25 minutes, or until the pastry is golden brown. Loosen the edges with a butter knife and invert onto a plate.
- Serve with ice cream or caramel sauce.
- Alternatively: Sprinkle 2 tsp granulated sugar over the bananas and caramelize with a kitchen torch. Let cool slightly before serving.
Notes
- Use very ripe bananas for maximum sweetness and caramelization.
- If you don’t have rum, substitute with an equal amount of apple juice or water.
- For easier serving, let the tarte tatin cool slightly before inverting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tart
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
Can I skip the rum?
Yes. The tart still works without it. You can substitute a teaspoon of dark vanilla extract for some of that deep, warm flavor the rum provides.
Why do I need to butter the pan so much?
The butter prevents the caramelized bananas from sticking. If they stick, the tart won’t release cleanly when you flip it. Be generous.
Can I use homemade puff pastry?
Of course. Homemade puff pastry will taste richer and puff more dramatically. Just roll it to about a 6-inch round to match your pan size.
