Banana Tarte Tatin | Fruit Recipes | Jamie Oliver Recipes (2024)

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Banana tarte Tatin

A quick & impressive pudding

  • Vegetarianv

Banana Tarte Tatin | Fruit Recipes | Jamie Oliver Recipes (2)

A quick & impressive pudding

  • Vegetarianv

“The thing I love about this banana tarte tatin is how easy it is, with just a few ingredients ”

Serves 6

Cooks In1 hour 5 minutes

DifficultyNot too tricky

Jamie's Ministry of FoodFruitDinner PartyEaster treatsFather's dayMother's day

Nutrition per serving
  • Calories 459 23%

  • Fat 19.7g 28%

  • Saturates 11.1g 56%

  • Sugars 51.9g 58%

  • Salt 0.4g 7%

  • Protein 4.1g 8%

  • Carbs 77.5g 30%

  • Fibre 2.5g -

Of an adult's reference intake

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

Tap For Method

Ingredients

  • 60 g unsalted butter
  • 150 g caster sugar
  • 4 large bananas
  • ¼ teaspoon ground cinnamon
  • 1 orange
  • plain flour , for dusting
  • 250 g puff pastry
  • crème fraîche , optional
  • vanilla ice cream , optional
  • a few tablespoons desiccated coconut , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat your oven to 180°C/350°F/gas 4.
  2. Cut your butter into cubes and put into a sturdy deep-sided baking tray (roughly 19cm x 30cm). Place the tray on a low heat, let the butter melt, then add the sugar and stir constantly until completely combined. Continue to cook for about 5 minutes, or until the sugar has all dissolved and the mixture is golden and caramelized.
  3. By the time this happens, the mixture will be roasting hot so be very careful and whatever you do, DON’T be tempted to put your fingers in the mixture as you’ll give yourself a nasty burn.
  4. Meanwhile, peel the bananas, halve them lengthways, and lay them carefully on top of the golden caramel. Remove from the heat, then sprinkle over the cinnamon and finely grate over the zest of half your orange.
  5. Dust a clean work surface and rolling pin with flour. Rather than putting your pastry down flat and rolling it out, place it on its side and roll it from there, as this will give you a lighter, crisper texture. Roll it out until you have a rectangle shape about the same size as your tray and about 0.5cm thick.
  6. Drape your pastry over your rolling pin and carefully lay it on the baking tray, gently tucking it around the bananas to make sure they’re well covered with no gaps.
  7. Using a knife or fork, prick the pastry a few times. Place the tray at the top of the preheated oven for 25 to 30 minutes, or until baked golden.
  8. When your tarte Tatin is ready, you must turn it out at once or it will end up sticking to the baking tray. Again, you want to be very careful and make sure you don’t burn yourself on that hot caramel mixture. To turn the tarte out, cover your hand with a folded tea towel, carefully hold the tray with a serving plate or board on top and gently turn it over.
  9. Using the tip of a knife, pull a corner of the pastry up to check if it’s all cooked underneath (if not, pop it back into the oven for another couple of minutes), then ease the whole thing out of the tray.
  10. If using crème fraîche, put it into a bowl, grate over the rest of your orange zest and stir well. If using vanilla ice cream, sprinkle a few tablespoons of desiccated coconut on a plate and quickly roll a scoop of ice cream in it until coated.
  11. Serve your tarte tatin with a dollop of crème fraîche or coated ice cream and eat immediately!

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recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

Related video

Banana tarte tatin: Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Banana Tarte Tatin | Fruit Recipes | Jamie Oliver Recipes (2024)

FAQs

How do you keep Tarte Tatin from getting soggy? ›

"Sometimes, I like to flash it back in the oven for a minute or use a blowtorch to take the pan off. I find either of these methods helps the tarte keep its shape, and the cooling rack helps keep the tatin from getting soggy."

What is unusual about Tarte Tatin? ›

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

What is the English name for a Tarte Tatin? ›

French-Style Apple Tart (Tarte Tatin)

What fruit is traditionally used in Tarte Tatin? ›

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

What is the best pan for tarte Tatin? ›

The Silverwood Bakeware Tarte Tatin Pan is perfect for avid bakers. Resilient and heavy-duty, it will not warp, rust or peel. The alloy core spreads heat fast and evenly, producing perfect baking in a reduced time.

Should tarte Tatin be served hot or cold? ›

Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown. Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above.

How do you know when tarte tatin is done? ›

When the pastry is nicely browned and crisp, it's done. This means that if the sautéed apples aren't mostly cooked, that they're still crunchy inside, it needs more time on the stove before it goes in the oven or the baked tatin won't have perfectly tender apples.

What can I use instead of a tarte tatin tin? ›

You could use a cast iron ovenproof pan but as these are sturdier in construction than a tart tatin pan it will need to be preheated in the oven for slightly longer than the thin metal pan. We would suggest giving it 10-15 minutes in the oven before using.

What does tatin mean in French? ›

adjective. caramelized and baked in the manner of an upside-down cake. an apple tart Tatin. Word origin. [‹ F (tarte) tatin, à la Tatin, des desmoiselles Tatin; said to be after two (or more) Tatin sisters, who developed the recipe]

Can tarte tatin be made in advance? ›

GET AHEAD. For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving.

Can you make tarte tatin in stainless steel? ›

The Pan. I use a 10-inch (26cm) All-Clad, stainless steel fry pan (skillet) as an example. It heats evenly and can be popped into the oven. Any stainless steel fry pan works, just make sure the handle is ovenproof.

What is the difference between a tart and a galette Tatin? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

When to flip a tarte Tatin? ›

Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm, with crème fraîche.

Does tarte Tatin need to be refrigerated? ›

Serve the tarte Tatin while it's still warm, topped with ice cream or a dollop of crème fraîche. Leftover tarte can be kept refrigerated for several days (and make an excellent breakfast).

How do you keep tart pastry crisp? ›

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

Can you make a tarte Tatin in advance? ›

You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes. Special equipment needed: a 21cm tarte tatin dish (the ceramic Emile Henry Tarte Tatin dish from www.lakeland.co.uk is ideal for preventing the caramel from burning and de-moulding the tatin).

Why is my tart soggy? ›

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Why are my butter tarts soggy? ›

The other possibility is that they just have not cooled enough. If you prefer a firmer butter tart filling, be sure to refrigerate until chilled before enjoying.

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