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
- Cake Pan or Springform Pan (as an option)
- Parchment Paper
- 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.