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Toffee Banana Tarte Tatin

Indulge in sticky toffee bananas with buttery puff pastry. This twist on a tarte tatin recipe embraces delicious bananas and raisins in a sweet toffee sauce.

From the book

Dean Edwards


The combo of bananas, rum and raisins always brings a smile to my face. Top that off with a generous helping of butter-rich puff pastry and I’m in heaven. Tarte tatin can be made with apples and pears but trust me, banana is the way to go. Serve with ice cream that has been crusted with nuts for the ultimate indulgent touch.

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70g demerara sugar
70g unsalted butter
4 small under-ripe bananas, peeled and cut in half lengthways
40g juicy plump raisins
20ml rum
300g About 300g puff pastry flour, for rolling
Chocolate ice cream
20g pistachio nuts, crushed

Essential kit

You will need an ovenproof frying pan, about 30cm in diameter.


Put an ovenproof frying pan, about 30cm in diameter, on the hob and add the sugar and butter. Let the butter melt and keep shaking the pan until the sugar has dissolved and the mixture has turned a dark caramel colour. Add the bananas and raisins, then continue cooking for 2–3 minutes. Add the rum and warm for 5–10 seconds before lighting it with a lighter to flambé the bananas briefly. Watch out for your eyebrows! Preheat the oven to 200°C/180°C Fan/Gas 6.

Roll out the puff pastry on a floured surface until is about 5mm thick. Cut out a disc of pastry that is slightly bigger than your pan. Carefully place the pastry over the bananas and try to tuck it under them where you can. Prick a hole in the top of the pastry.

Place the pan in the preheated oven and bake for 30–35 minutes. Remove the pan and let it stand for a minute, before carefully turning the tarte out upside down on to a plate – be careful, as the pan will be hot.

Using a scoop, make balls of ice cream and pop them in the freezer until needed. When you’re ready, spread the crushed pistachios on a plate, roll the ice cream balls in them to coat and serve with the tart.


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