Banana Tarte Tartin

Quick, easy, and impressively good!  Think of it as caramelized, barbecued bananas on a stick!  Here we go…

Makes 8-12 small tarte tartins


  • 1cup caster (or a similar organic) sugar
  • 1 tbsp unsalted, organic butter
  • Pinch of kosher salt
  • About 4 large ripe organic bananas
  • Package of all-butter puff pastry, thawed if frozen


Preheat the oven to 200C/400F

  1. Mix the caster sugar and 3 tbsp water in a deep-sided saucepan. Place over a high heat and leave until the sugar caramelizes; do not stir. Once the sugar has turned a deep amber and the bubbles reduce in size, remove the pan from the heat and stir in another 2 tbsp water, along with the butter and salt.  Stir until the mixture has thoroughly combined, then divide the caramel equally into 8-12 small tart pans.

  2. Chop the bananas into 1cm-thick discs. Place the bananas flat on the caramel in each mini tart pan.

  3. Unroll the pastry and cut out 8-12 discs using the top portion of the mini tarte pan (as pictured). Place each one on top of the bananas, gently tucking the sides down. Prick a small hole in the top, then bake for approximately 15 minutes, or until the pastry has puffed up and turned dark golden brown.

    L1100831 L1100832

  4. Remove from the oven and carefully remove each tart out of each pan, inverting it on the same rack it was baked in so the bananas are on top. Use a small, flat metal spatula to scoop the tarts up from underneath. You will need to do this quickly, before the caramel has a chance to harden and stick the tarts to the pans.
  5. Place the tarte back into the oven and bake for another 15 minutes or until you have reached a desired brown, and caramelized tint to the bananas.  Allow to cool before serving.  Top with sliced almonds, poppy seeds, and/or whipped cream, if desired.


Comments are closed.