Banana tarte tatin
By: James Martin From: James Martin: Sweet
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Banana tarte tatin
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Serves:
- 6-8
From James Martin, a classic French upside-down tart made with wonderfully sticky caramelized bananas scented with rosemary
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Ingredients
- 200g caster sugar
- 25g Butter
- a few small sprigs Rosemary
- 4 - 6 Bananas
- 375 g ready-to-roll Puff pastry
- Flour, for dusting
- 500ml vanilla ice cream, to serve
Method
1. Preheat the oven to 200°C/gas 6.2. To make the caramel put the sugar in a wide ovenproof frying pan. Heat gently without stirring until it turns golden brown. Remove from the heat, add the butter and stir in gently together throwing in a few rosemary sprigs.
3. Peel the bananas and slice into chunks (not too small or they will break down during cooking). Arrange in the caramel to cover the surface.
4. Place the pastry on a lightly floured surface. Cut out a circle slightly larger than the pan. Place the pastry circle over the bananas and caramel mixture. Tuck the edges down the side of the pan around the bananas.
5. Bake for 15-20 minutes until the pastry is brown.
6. Remove the tart from the oven and leave to rest for 4 minutes.
7. Place a large plate on top of the pan, and invert so that the tart slips out, pastry to the base, bananas on top.
8. Serve hot with the vanilla ice cream.
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Latest Comment
sorry. 150g of sugar.
WOW! It was straight forward and just amazing. We only had an eighth each but means there is enough for us tomorrow. I will be making this again. 4 Bananas are just enough for a sainsburys normal size pan and i will use maybe only 105g of sugar but i do use unrefined caster sugar so maybe this is too caramelly for this recipe. Seeing how much of it uses the fry pan i would think you could do just as well if you poured the syrup into two victoria sponge tins then added the fruit and pastry, i wouldn't go out for an oven safe pan especially.
So if you want an impressive desert with minimal ingredients and preparation then this is you baby!