Banana tarte tatin

Banana tarte tatin

Total: 1 hr | Active: 30 min.
Nutritional value / person: 821 kcal
, Fat: 50 g
, Carbohydrate: 80 g
, Protein: 11 g

This banana tarte tatin certainly helps if you’re hit by the “winter blues”. The aroma alone that wafts through the house while the tarte tatin is in the oven is a treat in itself. The ingredients for a tarte tatin are very simple, but the result is delicious!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g sugar
75 g butter, cut into cubes, cold


4 bananas halved crosswise and lengthwise
1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)


2 dl double cream
1 tsp cinnamon
2 tbsp pecan nuts, coarsely chopped
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Cutter, One tart tin (approx. 26 cm in diameter), lined with baking paper

How it's done

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Heat up the tin for approx. 5 mins. in an oven preheated to 180°C. Boil the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour the caramel into the preheated tin. Scatter the cubes of butter on top.


Arrange the bananas in the tin with the cut sides facing up. Firmly prick the pastry with a fork and lay loosely over the bananas. Make a rim between the bananas and the edge of the tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to stand for approx. 2 mins., separate the tart from the edge of the tin with a knife, carefully tip out onto a cake plate, remove the baking paper.


Mix the double cream with the cinnamon, spread a little on top of the tart, sprinkle the nuts on top. Serve with the remaining double cream.

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