Best 5 Banana Tarte Tatin Recipes

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**Tarte Tatin: A Heavenly Upside-Down Caramel Banana Tart**

Indulge in the delectable Tarte Tatin, a classic French dessert that captivates taste buds with its unique upside-down presentation. This culinary masterpiece features a layer of caramelized bananas nestled beneath a golden puff pastry crust. The tantalizing aroma of caramelized sugar and ripe bananas fills the air as this dessert bakes to perfection. With its delightful combination of textures and flavors, Tarte Tatin promises an unforgettable dessert experience. Explore our collection of Tarte Tatin recipes, ranging from the traditional to the innovative, and embark on a journey of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA TARTE TATIN



Banana Tarte Tatin image

Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

All-purpose flour, for work surface
1 sheet frozen puff pastry (such as Dufour), thawed
6 tablespoons unsalted butter
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 large ripe bananas, peeled, halved lengthwise
1 teaspoon pure vanilla extract
2 tablespoons dark rum
1 cup creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
  • Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
  • Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
  • Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.

BANANA TARTE TATIN



Banana Tarte Tatin image

This is a simple and forgiving recipe. The Rum Sauce add fantastic tropical flair to this classic banana tarte. Or serve the lovely Rum Sauce over ice cream or use it to glaze a fruit tarte.

Provided by Cucina Casalingo

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1/2 cup heavy cream
1/4 cup butter
2 tablespoons dark rum
1 sheet frozen puff pastry
2 tablespoons butter
3 bananas, cut crosswise into 1/2-inch slices

Steps:

  • Rum sauce:.
  • In a saucepan, bring the sugar, cream, and butter to a boil.
  • Reduce heat and simmer gently for 5 minutes.
  • Remove from the heat and stir in the rum.
  • Tarte:.
  • Preheat the oven to 425 degrees.
  • Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
  • Melt the butter in a 10-inch ovenproof skillet.
  • Add the rum sauce and bring to a simmer.
  • Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.
  • Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.
  • Bake for in the preheated oven 22-25 minutes, until the pastry turns golden brown.
  • Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.

Nutrition Facts : Calories 392.3, Fat 26, SaturatedFat 11.9, Cholesterol 43.3, Sodium 143.8, Carbohydrate 36.9, Fiber 1.6, Sugar 18.1, Protein 3.1

BANANA TARTE TATIN



Banana Tarte Tatin image

Make and share this Banana Tarte Tatin recipe from Food.com.

Provided by sexymommalucas

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup sugar
2 tablespoons water
2 tablespoons unsalted butter, cut into chunks
6 firm bananas
1 sheet frozen puff pastry, thawed
1 large egg
1 tablespoon water, beaten together

Steps:

  • To make the tart: Combine the sugar and water in a 10-inch ovenproof sauté pan over medium heat; it should look like wet sand. Cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn't burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Remove from the heat and carefully add the butter, stirring to melt. Set the pan aside so the caramel firms up slightly.
  • Preheat the oven to 475°F
  • Peel and slice the bananas crosswise into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle.
  • Place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. Cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. Using a pastry brush, coat the top with egg wash. Transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes.
  • Remove from the oven and let the tart rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. Run a knife around the inside rim of the pan to make sure the tart will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tart.
  • To Server: Cut the Banana Tarte Tatin into wedges. Top each serving with a drizzle of the reserved Maple Crème Anglaise and a scoop of Maple Sugar Ice Cream.

BANANA WALNUT TARTE TATIN



Banana Walnut Tarte Tatin image

Provided by Molly O'Neill

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 5

1 cup coarsely chopped walnuts
1/2 cup unsalted butter
1 cup brown sugar
8 large bananas
Tarte Tatin pastry (see recipe)

Steps:

  • Preheat oven to 375 degrees. Place a 10-inch skillet over medium heat until hot. Add the chopped walnuts and cook, stirring constantly until nuts are toasted, about 2 minutes. Remove from pan and set aside.
  • Place the butter in the skillet and heat until melted. Add the brown sugar and stir until smooth. Remove from heat. Peel the bananas. Cut them in half lengthwise and then crosswise. Arrange the banana pieces in the skillet in concentric circles, rounded side down, so that the curve of the banana fits into the curve of the pan. Make layers as necessary.
  • Place the pan back on the heat and cook for 5 minutes. Roll the dough and cover the bananas according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
  • Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with coffee rum whipped cream (see recipe) or vanilla ice cream if desired.

MAPLE-BANANA TART (TARTE TATIN) RECIPE - (4.6/5)



Maple-Banana Tart (Tarte Tatin) Recipe - (4.6/5) image

Provided by snickadoodle

Number Of Ingredients 7

1 sheet frozen puff pastry, defrosted
2 tablespoons unsalted butter
1/2 cup pure maple syrup
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
6 to 7 ripe bananas, sliced into rounds 1/2-inch thick
Whipped cream or ice cream, for serving

Steps:

  • Unfold the pastry on a lightly floured work surface and smooth out any creases or folds. Using a small knife, cut a round of dough that is about 1 inch bigger than the top of an an ovenproof 9- or 10-inch skillet. Transfer the circle to a sheet pan, prick it all over with a fork, and keep it refrigerated. Heat the oven to 425º F degrees. Meanwhile, heat the skillet over medium-high heat and melt butter. Add the maple syrup, brown sugar and cinnamon, and bring to a boil, stirring occasionally. Let simmer for 5 minutes to thicken slightly. Turn off the heat and arrange the banana slices to cover the whole bottom of the pan. Carefully lay the pastry circle over the bananas, pressing any extra pastry around the sides of the pan so that it comes up the wall of the pan (rather than down around the bananas). Bake for 25 minutes, or until the pastry is golden brown. Cool in the pan for at least 20 minutes and up to 1 day. Just before serving, warm the bottom of the pan for 1 or 2 minutes on the stove over low heat to loosen the caramel. Place a serving plate over the pan and quickly flip to turn the tart out, so the bananas face up. Serve with whipped cream or ice cream.

Tips:

  • To make sure your tarte tatin comes out perfectly, use firm, ripe bananas that can hold their shape when cooked. Overripe bananas will become too mushy.
  • Don't overcrowd the pan when cooking the bananas. If you have too many bananas in the pan, they won't cook evenly.
  • Use a heavy-bottomed pan to cook the bananas. This will help prevent them from burning.
  • Be patient when cooking the bananas. It takes time for them to caramelize and soften.
  • Don't skip the step of chilling the dough before baking it. This will help the dough to hold its shape and prevent it from becoming too puffy.
  • Serve the tarte tatin warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Banana tarte tatin is a delicious and easy-to-make dessert that is perfect for any occasion. With its caramelized bananas and flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give banana tarte tatin a try. You won't be disappointed!

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