How to Make Banana Tarte Tatin

Banana Tarte Tatin

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Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 8 servings
Yield: 1 tart
Nutrition Facts (per serving)
241 Calories
16g Fat
25g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 241
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 40mg 13%
Sodium 82mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 1g
Vitamin C 4mg 20%
Calcium 15mg 1%
Iron 0mg 1%
Potassium 178mg 4%
*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 (4 tablespoons) unsalted butter

  • 2 tablespoons dark rum

For the Banana Tarte:

  • 1 sheet puff pastry, frozen

  • 2 tablespoons unsalted butter

  • 1/2 cup rum sauce, recipe provided above

  • 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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