Banana Tarte Tatin
For this recipe, you’ll need an oven-proof pan measuring approx 23cm and plenty of ice cream to serve!
Ingredients
500g Puff pastry
100g Brown sugar
75g Yeo Valley unsalted butter
40g Pecans
2-3 Bananas, sliced
Pinch of sea salt flakes
Try it with...
Method
- Preheat your oven to 180˚C. Roll out the pastry and cut into a circle approximately 2cm larger than your oven-proof pan. Place in the fridge whilst you cook your caramel.
- In the pan melt the butter and sugar and cook on a medium heat, stirring continuously until the caramel starts to thicken and gets dark in colour.
- Add the bananas and pecans and place your pastry circle carefully on top tucking it down around the edges. Cut a slit in the middle of your pastry for steam to escape.
- Bake in the oven for 25-30 minutes until the puff pastry is golden brown. Allow to cool for 5-10 minutes before placing a plate on top and flipping over. Slice and serve the tarte tatin whilst it’s still warm with a generous scoop of ice cream.
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