DessertPies & TartsProvencal RecipesTasha PowellTaste

Banana Tarte Tatin a Variation on the Classic

The origin of the Apple Tarte Tatin aux Pommes is rooted in France’s Loire Valley in the small town of Lamotte-Beuvron. Born out of an unintended mistake in the kitchen, this tarte is the sweet result. At the time, the two Tatin sisters, Stéphanie and Caroline, owned and operated the Hôtel Tatin. They also served meals. Legend and fact are blurred, but the result is a delicious upside-down tart, sometimes called tarte des demoiselle Tatin. The pie is considered Stéphanie’s sweet mistake; she put the recipe ingredients in the wrong order. Regardless, the delightful combination of caramelized fruit over a crisp pastry crust is hard to turn down.

The following recipe for Banana Tarte Tatin is a twist on the classic, or try this variation with pears. We prepared the banana version for a December online cooking class, “Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations.” My co-host in creating culinary magic was Lynn Neuberg of Easy Leaf Products.

Banana Tarte Tatin with Gold Sparkle

Banana Tarte Tatin

blankTasha Powell
This delicate and flavourful dessert is a twist on the French Apple Tarte Tatin, a classic. Enjoy it with some creamy vanilla ice cream for a delicious treat that's sure to impress!
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine French
Servings 8 people



  • 1 sheet Puff Pastry thawed
  • 4-6 Bananas 4 medium or 6 small
  • 6 tbsp Water
  • 1 cup Sugar
  • 4 oz Unsalted Butter
  • 1 tsp Cardamon ground
  • 1 tsp Cinnamon ground
  • 1 tsp Vanilla Fleur du Sel Salt
  • Vanilla Ice Cream optional, for serving


  • Using a 9-inch flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  • Slice the bananas into rounds.
  • Preheat oven to 375°F (190°C).
  • In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in colour, stirring to help melt any lumps, 5-7 minutes. Add the butter, constantly stirring until the colour is a creamy light brown. Add the banana slices, stirring until they are coated in a thick layer of caramel.
  • Cook for about 15-20 minutes, turning the banana slices constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  • Arrange the banana slices in concentric circles on the bottom of the cake pan (or a springform pan). Press the bananas tightly against each other, then pour the remaining caramel over the top.
  • Lay the circle of puff pastry on top, and tuck the puff pastry down the sides of the pan.
  • Bake for 45-50 minutes until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  • Slice and serve with vanilla ice cream. Place a gold foil from Easy Leaf Products on the finished tarte.
Keyword Bananas, French Desserts, Tartes, Tarts
Tried this recipe?Let us know how it was!

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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