Mini Banana Tarte Tatin
This has just been one of those weeks.
You know the kind… where everything you touch breaks into a million little pieces? Yep. I snapped the handle off a pitcher, shattered a plate, somehow lost a piece to my milk frother when it shot across the kitchen, and almost started a fire when I microwaved a non-microwaveable plate (and it was such a pretty plate, too…). I don’t even know how I manage.
Thank goodness for recipes like these that only use a handful of ingredients and a short amount of time to turn out something incredible with minimal effort. This mini tarte tatin is simple enough to make last minute, but impressive enough to serve to guests. I love that this recipe uses bananas instead of the traditional apples, because it tastes EXACTLY like Bananas Foster, and it’s AWESOME!
I seriously cannot believe that so few ingredients come together to form something so utterly perfect. It’s so freakin’ easy to make, and utterly delicious!
I served this caramelized beauty with a scoop of vanilla ice cream that I rolled in some toasted coconut—so easy to do, but such an elegant touch (coconut-flavored ice cream would be an even easier idea with the same flavor payoff)!
By the way, this is even easier that most tarte tatin recipes because you don’t actually have to make the caramel before you add the fruit and puff pastry—it all happens in the oven!
I made mine in a mini 7″ cast iron skillet. I realize not everyone has access to one of these, but you can also make this in two 5″ creme brûlée dishes!
Ingredients
- 2 tbsp unsalted butter, softened
- 1/4 cup dark brown sugar
- 2 firm ripe bananas, peeled, cut into 1/4"-thick slices
- 1 round puff pastry, slightly larger than your baking dish, cut from 1/2 a package of puff pastry, thawed*
- ice cream
- toasted coconut
Instructions
- Preheat oven to 400 degrees.
- Cut out a round of puff pastry, about an inch larger than your baking dish.
- Smear the butter into the bottom of a 7" skillet (or two 5" creme brûlée dishes).
- Sprinkle the brown sugar over the butter.
- Lay the banana slices in concentric circles over the sugar/butter. Top with the puff pastry circle and tuck the sides in (just push and fold until it fits, it doesn't need to be perfect, this is the bottom!).
- Place baking dish/skillet on a baking sheet, and bake for 25-35 minutes until golden, puffed, and cooked through.
- Carefully invert onto a plate. Serve (with a scoop of vanilla ice cream rolled in toasted coconut, if you wish)!
Notes
*Wondering what to do with the extra pastry scraps? Spread them with a tiny bit of butter, sprinkle with brown sugar, roll up like a croissant, and bake until golden and puffed!
recipe slightly adapted from here
What is your go-to simple, but impressive dessert?
I have days like that all the time. It'll get better. This recipe is definitely a great way to start!
Thanks, Laura! I'm hoping this weekend will make up for the week!
This banana tart tatin looks great. Instructions and photography are great as well..
Oh also, congrats for the big win – super bowl. 🙂
Thank you and thank you! I' still trying to believe that that game actually happened last night—crazy!
Hi Rachel, I made this twice and when its finished cooking I can not get it out of the skillet. The second time I sprayed the skillet still wont come out. When I tried to get it out any way I could I was left with puff pastry only pretty much. Any idea on what to do?
Hi Mike, what a bummer!
It sounds like your caramel is hardening to the skillet. I have a couple ideas!
Is your skillet completely covered in butter like mine? If there isn't enough butter, the caramel may not have set up correctly.
Are you turning the tarte out almost immediately? The caramel has to still be hot and oozy for it to fall out of the pan.
Are your banana slices packed closely together? If they are too far apart, they may not be able to hold on to each other to make it out of the pan together.
Did you tuck the puff pastry into the sides of the pan?
Last thing I can think is that maybe you need to cook it a bit more to really get that caramel to me molten.
What size skillet are you using? You shouldn't have to grease it with any cooking spray.
Hi Rachel,
I think part of the problem was I was using to big of a skillet and thus all my measurement were off. I was using a 10 in Cast iron but following a recipe for a 7 in skillet. The pastry comes out looking beautiful and I tried to turn out almost immediately but it sticks. Could it be I need more butter? The carmelization looks good and tastes good but the bananas are def.not holding together and aren't cooking evenly I don't think. I am determined to get the right size skillett and get it right. Next recipe I am trying is Bbq chicken quesadillas looks great!!!
Ah yes the size of the skillet could definitely throw it off. I would suggest adding another tablespoon of butter, another 2 tablespoons of brown sugar, and another banana (or at least half of one). I think if you do that it should come out perfect :)! Please let me know!
(By the way, the quesadillas are a favorite around here—good choice!)
Wow that looks insanely delicious!
Thanks, Jessica! The best part is how easy it is!
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