Banana Tarte Tatin
Caramelized bananas flipped over a bed of pastry.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.25 cup all-purpose flour, (156 grams)
- 1/4 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 1/2 cup unsalted butter, (114 grams) cold and cut into cubes
- 3 large bananas, sliced into 1/2" wide pieces
- 1/3 cup chopped walnuts or pecans, (42 grams)
- 2/3 cup granulated sugar, (133 grams)
- 3 tbsp unsalted butter, (42 grams) plus more for greasing cake pan
Instructions
- 1
For the pastry dough, combine the flour, salt, and sugar in the bowl of a stand mixer. Add the cubed butter and mix on medium speed until pea-size clumps are created. Alternatively, you can do this with your hands or a pastry blender.
- 2
Stream in some cold water, one teaspoon at a time, until the dough starts to come together and pull away from the sides of the bowl. Turn the dough out onto a sheet of plastic wrap. Wrap the dough, then press down to flatten into a disc shape. Chill the dough in the freezer for 15 minutes.
- 3
Preheat the oven to 425°F. Grease a 9-inch cake pan with some butter. In a medium pan over medium-low heat, add the granulated sugar, giving it at least 5 minutes to completely dissolve. Don't stir the sugar at all during this time. Once some of the sugar has dissolved and it's obtaining a deep golden color, you can then begin to swirl the pan in a circular motion to help dissolve the rest of the sugar and prevent the sugar from burning.
- 4
Once the sugar has melted, add in the unsalted butter and swirl the pan from side to side. The caramel will bubble; this is OK. Remove the pan from the heat and use a spatula to help you pour the caramel sauce into your prepared cake pan. Pour the chopped nuts on top of the caramel sauce.
- 5
Add the banana slices to the pan in a radial pattern. Overlap the banana slices with more banana slices in the the areas that look like they have open gaps.
- 6
Roll the pastry dough out into a 9" circle. Carefully place the pastry dough over the banana slices in the pan. Tuck the edges of the dough into the sides of the pan. Transfer the tart to the oven to bake for about 20 to 25 minutes, or until the pastry is golden.
- 7
Immediately after removing from the oven, run a knife along the edges of the pan. Flip the pan upside down onto your serving plate. Scoop any extra sauce and nuts that have stuck to the pan onto the tart.