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Banana Tarte Tatin


  • 1 box Puff pastry buy it, and I linked an all-butter one above
  • 4 ripe bananas not so ripe they are mush, sliced on a diagonal about 1/2 inch thick
  • 8 tablespoons of unsalted butter softened
  • 12 tablespoons of dark brown sugar use light brown if you don't have dark, it will be fine
  • Sprinkle of salt for each tart just a tiny bit
  • Tablespoon of heavy cream and a pastry brush


  1. Heat oven to 400, and have a rack on the lower third of the oven (not the very bottom rack though).
  2. Cut four circles sized to the ramekin out of your puff pastry dough.
  3. Smear two tablespoons of butter at the bottom of each ramekin, get a tiny bit just barely up the sides too. Sprinkle three tablespoons of brown sugar on the bottom of each ramekin, and then the tiniest bit of salt. Alternatively, if you don't have unsalted butter, or are nervous about over salting, skip adding salt, and use salted butter instead.
  4. Arrange the bananas overlapping slightly on the butter and sugar, gently place the puff pastry round on top of the bananas. Brush the puff pastry top (which will end up being the bottom) with heavy cream. Bake on the bottom third of the oven for about 20-25 minutes. The puff pastry will be golden and you should see the butter brown sugar caramel bubbling up around the sides.

  5. Get your plates out and ready. Remove the finished tartes from the oven and place a plate on top and turn upside down for each one. Do this right away, these do not rest in the baking dish. Leave the dish upside down on the plate for five minutes and remove. The tartes should come out perfectly and hold their shape. Top with ice cream and rum caramel sauce if you like.