Oh my. What is there to say about this Banana Tarte Tatin with its hints of cinnamon and orange, doused in caramel sauce and sitting on a bed of home-made crisp rough puff pastry? Nothing… Coz, words just don’t do it justice!
Yes, that’s how flippin’ good this tarte tatin was, and I’ve made a few, including this Apple Tarte Tatin and Apricot & Almond Tarte Tatin. And while we absolutely loved those too, there’s something about the pairing of banana with caramel that just takes this to the next level.
You might think this dessert is excessively sweet, but it’s not at all. Besides which, the rum flavoured cream does a nice job of providing a deep earthy complement to the natural sweetness of the bananas.
I can’t rate this dessert highly enough and despite looking like a bit of a challenge, it’s super easy to make. While I made my own rough puff pastry, you can use store-bought puff pastry and reduce time spent in the kitchen.
Enough said, enjoy!
Banana Tarte Tatin with Rum & Orange Cream
Ingredients
- 3.5 oz golden caster sugar
- 2.6 oz salted butter(cut into cubes)
- 4-5 firm bananas
- 1 lemon, juiced
- 2 oranges, zested
- 1 tsp cinnamon, divided
- 500 g pack ready-rolled all-butter puff pastry (or make your own rough puff pastry and halve the recipe)
- 6.7 fl oz double cream
- 1 tbsp icing sugar (confectioner’s sugar)
- 1 tbsp dark rum
Instructions
- Heat oven to 200°C (390°F).
For the tart:
- In an 8-9 inch heavy ovenproof frypan (skillet) melt the sugar and butter together on a low heat, stirring as it starts to colour. Once the sugar has melted, turn up the heat to moderately high and let it simmer until it turns a deep caramel colour. Don’t worry if the butter separates – it will all emulsify as it’s cooking. Take the pan off the heat and let it cool slightly.
- Meanwhile, slice the bananas lengthwise in two and sprinkle them with lemon juice.
- Arrange the sliced bananas, cut-side down, alongside each other in the frypan (be super careful that you don’t burn your fingers!), then sprinkle over the zest of one of the oranges and 1/2 teaspoon of the cinnamon.
- Cut the pastry into a circle 3cm larger than the pan (if you’re using your own rough puff pastry, roll out to a wide enough circle larger than the pan). Lay the pastry on top of the bananas and tuck the edges down inside the tin. Cut a few small slits in the pastry.
- Bake in the oven for 25-30 mins until the pastry is deeply golden. Take it out of the oven carefully using oven gloves and place the pan on the stove to cool for 5-10 minutes.
For the cream:
- Meanwhile, whisk the double cream with the icing sugar until soft peaks form. Add the rum, remaining half teaspoon of cinnamon and remaining zest of one orange, and whisk until just combined.
To serve:
- Carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. If necessary, you can leave the tart for up to an hour before serving, at which point it will still be slightly warm. Slice and serve with a good dollop of cream.
