Tart Tatin is one of the easiest cakes you can make – it’s relatively fast and easy. All you have to do is make caramel, place a ripe delicious fruit of your choice on it, and top it all with puff pastry. The thing I like most about tart Tatin is the fact that it can be made in so many different variations, and you can get a different kind of cake every single time.
This banana tart Tatin is one of my favorites lately. I made it a few time over the past couple of months, and whenever anyone tasted it they immediately fell in love. It’s made of a caramelized bananas, chocolate and almonds (or pecans – it’s your choice) with crunchy buttery puff pastry.
Whenever I have ripe bananas and puff pastry in my freezer – I make this banana tart tatin. The addition of chocolate and nuts makes it fancy and even more delicious, but even without any addition this banana tart Tatin is a winner. Serve it warm with a scoop of vanilla ice cream, and it’s the perfect dessert!
Banana Tart Tatin with Chocolate and Almonds
For the dough:
- 400-500 grams of puff pastry
For the filling:
- 70 grams sugar
- 25 grams soft butter
- 3 large ripe bananas
- ½ teaspoon salt
- Juice of 1/4 lemon
- 70 grams dark chocolate
- 50-70 grams coarsely chopped almonds or pecans
Thaw the dough in the fridge according to the manufacturer's instructions a day ahead preparation.
In a heat-proof frying pan, put sugar and cook over high flame until a caramel is formed. Occasionally stir to make sure all the sugar has melted.
When the caramel is ready, add in butter and mix until it melts.
Cool the caramel completely in the pan in a uniform layer.
Peel the bananas and cut them lengthwise. Arrange the bananas neatly over the caramel (that has hardened in the frying pan).
Sprinkle with a little salt and brush with lemon juice.
Spread chocolate and pecans or almonds evenly on top of the bananas.
Roll the dough to about 1/2 cm thick and pierce it with a fork.
Cut out a circle of about 20-22 cm in diameter and place it on top of the bananas in the pan.
Preheat the oven to 180 Celsius degrees.
Bake the tart for 20-25 minutes or until the dough is completely golden.
Cool for 5 minutes at room temperature and turn over a serving dish.
Serve hot, preferable with a scoop of ice cream on the side.
- The tart at its best is as close to baking, but it can be kept in the fridge for up to two days. Serve it hot!
- Instead of dark chocolate you can use milk or white chocolate, but the result will be very sweet.
- It is important not to give up the salt and lemon juice because they slightly balance the sweetness.