How to Make Banana Tarte Tatin

Banana Tarte Tatin

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  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
279 Calories
15g Fat
27g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 279
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 18%
Cholesterol 8mg 3%
Sodium 79mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Protein 3g
Calcium 7mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This banana tarte tatin recipe is an easy dessert to make on short notice. Ripe bananas are always in season and frozen puff pastry can be found in most major grocery stores. Pull the puff pastry out to thaw while you slice bananas and simmer the rum sauce. Best of all, this recipe is very forgiving. Your friends and family will be begging you to bake it more often as soon as they take the first bite!


  • For the French Rum Sauce:
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 2 tablespoons dark rum
  • For the Banana Tarte:
  • 1 sheet frozen puff pastry
  • 2 tablespoons butter
  • 1/2 cup rum sauce (recipe provided)
  • 3 bananas (cut crosswise into 1/2-inch slices)

Steps to Make It

  1. Gather the ingredients.

  2. In a saucepan, bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes.

  3. Remove from the heat and stir in the rum.

  4. Set to the side while you make the cake.

  1. Gather the ingredients.

  2. Preheat the oven to 425 F.

  3. Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.

  4. Melt the butter in a 10-inch ovenproof skillet.

  5. Add the rum sauce and bring to a simmer.

  6. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.

  7. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.

  8. Bake in the preheated oven for 22 to 25 minutes, until the pastry turns golden brown.

  9. Cool the tarte tatin in the skillet for 30 minutes.

  10. Then invert it onto a serving platter.

  11. Serve and enjoy!


  • If you have no time to make homemade French rum sauce, use store-bought caramel sauce kicked up with a sprinkle of cinnamon.

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