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Tarte tatin of banana

Tarte tatin of banana

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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 4 people
Calories 1045 kcal


  • 2 sheets puff pastry
  • 1 dl sugar water 1:1 sugar and water heated until the sugar is resolved
  • 3 banana
  • 1 lemon only the juice
  • 100 grams sugar
  • 50 grams butter
  • nutmeg to taste


  • Punch 6cm-diameter rounds out of the puff pastry.
  • Poke the puff pastry rounds with a fork to keep them from rising too much.
  • Brush both sides with sugar water and set aside for 10 minutes. Brush them again and place the rounds between two silicone sheets.
  • Bake in a 185°C or 365°F oven until they are nicely golden brown and caramelised.
  • Store in an air-tight container until ready to use.
  • Cut the bananas into slices 1.5cm thick and combine with the lemon juice to prevent discolouring.
  • In a dry pan, caramelise the sugar and then add the butter.
  • Add the banana and caramelise briefly.
  • Grate nutmeg on top and let cool at room temperature.
  • Top the puff pastry rounds with the caramelised banana and heat in the oven until warm.


Calories: 1045kcalCarbohydrates: 128gProtein: 10gFat: 57gSaturated Fat: 18gTrans Fat: 1gCholesterol: 27mgSodium: 396mgPotassium: 433mgFiber: 5gSugar: 62gVitamin A: 376IUVitamin C: 22mgCalcium: 27mgIron: 4mg
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