Banana and Salted Caramel Tart Tatin

Chef: Jus-Rol
Prep: 15 mins
Cook: 40 mins
Banana and Salted Caramel Tart Tatin
A tasty dessert

100g light soft brown sugar

75g butter, cut into cubes

4-5 firm bananas

Pinch of sea salt

320g pack ready-rolled all-butter puff pastry

Heat oven to 200C/180C fan/gas 6.

Melt the sugar and butter in a saucepan over a low heat without stirring.

Once the sugar has melted, turn up the heat and bring to the boil for 4-6 minutes, or until it turns a deep caramel colour.

Pour the caramel into a 23cm cake tin with a solid base, or a frying pan with oven proof handles and spread the caramel out quickly with the back of a warm spoon.

Slice the bananas into 2cm-thick slices, arrange in the tin carefully in a circular pattern and sprinkle with a little sea salt.

Cut the pastry into a circle 3cm larger than the tin. Lay on top of the bananas and tuck the edges down inside the tin.

Bake for 25-30 mins until the pastry is risen and cooked through.

Leave the tart to cool in the tin for 5 mins before carefully turning out onto a large serving plate.

Serve warm with cream or ice cream. 


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Fruit, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty

Be really careful when turning it out! It doesn’t have too much runny caramel, so it should be fine!

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