Banana Tarte Tatin

When preparing this outrageously delicious dessert, you must be very careful not to burn yourself with the hot caramel. So be patient and wait a few minutes for the dessert to cool slightly, then enjoy your slice.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 150 g Sugar, white

  • 50 g Butter, unsalted

  • 1 pinch Salt, table

  • 0.25 teaspoons Spices, cinnamon, ground

  • 0.5 teaspoons Orange, shell

  • 3 pieces Banana, fresh

  • 200 g Dough, puff

Steps

  1. Preheat the oven to 180 degrees Celsius. Place a pan with butter and sugar on the stove. Heat while stirring until the sugar melts. Then stop stirring and cook on low heat until the mixture turns golden brown. Finally, add salt, cinnamon, and orange zest, mix well, and remove from heat.

  2. Pour the prepared mixture into a round tart pan (22 cm in diameter). Tilt the pan to evenly distribute the caramel mixture on the bottom. Peel the bananas and cut them into approximately 1 cm thick slices, which you layer over the bottom of the pan. Be careful not to burn yourself with the hot caramel.

  3. Roll out the thawed puff pastry on a lightly floured surface into a round shape slightly larger than the pan. Carefully place the rolled-out pastry over the bananas and fold the edges inward, pressing them against the sides. Make sure the pastry covers all the bananas.

  4. Place the pan in the preheated oven for 25 to 30 minutes. When the pastry puffs up and turns golden brown on top, the tart is done.

  5. Let the baked tart cool for 5 to 10 minutes. Then place an upside-down plate or large platter on the pan and quickly flip it over. Be careful not to burn yourself with the hot caramel.

  6. Cut the tart into pieces of any size, serve on plates, and accompany with a scoop of ice cream, whipped cream, or Greek yogurt.

Nutrition Information (Per 100g)

  • Calories: 458.47 kcal
  • Fat: 19.49 g
    • Saturated Fat: 12.18 g
  • Carbohydrates: 72.11 g
    • Sugars: 72.11 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

You can prick the pastry in several places with a knife or fork before baking to prevent it from puffing up too much during baking. If you have a suitably sized pan with a heatproof handle, you can bake the tart directly in the pan. The easiest way to thaw puff pastry is to leave it wrapped in the refrigerator overnight. Its best to use organic citrus fruits, whose peel is not treated with pesticides. If organic citrus is not available, soak them in boiling water for a few minutes, then wipe them well to remove the wax containing toxins.