Banana Tart Tatin

Banoffee pie meets tart tatin in this quick dessert featuring caramelized bananas topped with golden, crisp puff pastry.

Baking Vegetarian Dessert Banana Fruit

Estimated Nutrition

Calories

620.7

kcal / serving

3724.1 kcal total

Carbs

73.9g

per serving

443.1 g total

Fat

32.5g

per serving

195.2 g total

Protein

8.1g

per serving

48.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

500

Dairy

piece

beaten, for glaze

Fruits

piece

Banana

peeled and cut into 2.5cm chunks

Liquids

1.5

tbsp

Rum

Method

Drain any excess liquid and invert the tart onto a serving plate.

Bake in the oven for 20 minutes until the pastry is crisp and golden.

Gently heat the caster sugar in a 20cm non-stick ovenproof frying pan until it turns to caramel.

Tuck the excess pastry down the sides and brush with egg wash.

Roll out the puff pastry on a floured surface and place it over the bananas.

Arrange the banana chunks tightly in the caramel without leaving gaps.

Preheat the oven to 200°C.

Remove the golden-brown caramel from the heat and stir in the butter.

Add 1.5 tablespoons of water and the rum once the sugar has dissolved.