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!

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.