Banana Tarte Tatin

For this recipe, you’ll need an oven-proof pan measuring approx 23cm and plenty of ice cream to serve!

  • 45 mins
  • Serves 6
  • Beginner


500g Puff pastry

100g Brown sugar

75g Yeo Valley unsalted butter

40g Pecans

2-3 Bananas, sliced

Pinch of sea salt flakes

Yeo Valley ice cream


  1. 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.
  2. 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.
  3. 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.
  4. 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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