Salted caramel banana tart tatin
This recipe is incredibly simple to make and tastes out of this world. It’s sticky, indulgent and comforting. Plus it only takes about 10 minutes to prep! Serve it with a big dollop of good quality vanilla ice cream and get stuck in.
This recipe will serve four normal people or two hungry gannets (I’m sure it goes without saying my husband and I are the latter).
Ingredients
1 sheet ready-made, all-butter puff pastry (approx. 300g)
Small pinch plain flour (for dusting)
2 large / 3 small bananas
100g golden caster sugar
85g unsalted butter
Generous pinch of sea salt (to taste)
Method
Place the pastry on a lightly floured surface and cut out a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, then place on a baking sheet and pop it in the fridge while preparing the bananas and caramel
Pre-heat your oven to 200ºC/180ºC fan/400ºF/Gas 6
To make the salted caramel, put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins until you get a medium amber caramel syrup, then turn off the heat and stir in the 60g diced chilled butter and a generous pinch of salt. Leave to cool
Once the caramel is at room temperature, taste it and add more salt if necessary. Slice the bananas (you want them no more than 1cm thick) and then it’s time to assemble. Arrange the bananas very tightly on top of the cooled caramel, in a circle starting the middle and work your way out
Place the disc of puff pastry on top. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for 20 minutes until golden brown
Allow to cool for a couple of minutes before inverting it onto a large serving plate. Serve with some good quality vanilla ice cream and enjoy!
