Banana Rum Tarte Tatin

Banana _ Rum Tarte Tatin recipe - The Cooks Pantry


Matt Sinclair


2 – 4 people


30 mins


  • 1 Sheet Coles Puff Pastry
  • 2 medium ripe bananas
  • ½ cup caster sugar
  • 60ml rum
  • 30 gm butter
  • Pinch sea salt flakes
  • ½ tsp ground cinnamon


  • Preheat oven to 220C.
  • Peel and slice bananas into 4cm chunks. Place pastry over frypan and cut slightly larger in order to tuck the excess pastry under the bananas. Set aside.
  • Place caster sugar in a 20cm frypan over a medium heat. Bring to a golden caramel.
  • Once you have reached desired caramel colour, deglaze with rum and allow the alcohol to burn off, approximately 1 minute.
  • Add butter and whisk through caramel, add salt and cinnamon.
  • Place bananas into caramel, toss through until evenly coated and cover with pastry sheet, tuck edges under for a nice crunchy rim. Make a small incision in centre of pastry to allow steam to escape. (Option to brush with egg wash).
  • Bake for 15-20 minutes, until golden brown. Flip upside down onto a plate (be careful!)
  • Serve with coconut gelato!

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