Banana Tartes Tatin

Banana Tartes Tatin

Time: 30 minutes

Makes 6 individual tartes

Music Selection: Zappacosta – Nothing Can Stand In Your Way

I really like this simple recipe. It can be a fancy dessert or you can serve it for breakfast. Sometimes, I make it with pears or apples instead of bananas! AND sometimes, I make it into one large tarte, rather than smaller ones – watch for an upcoming recipe! I also used puff pastry here, but often I make my own pate brisee (also wait for an upcoming recipe). I do like these for breakfast, because, I can roll the dough and assemble them, pop them in the oven and then take a quick shower, get ready for the day and run down to the kitchen to take them out of the oven! Yes, you have to be quick, but on the other hand – “Nothing Can Stand In My Way” when it comes to making tartes and starting my family’s day off with good food, hugs and good music! Enjoy Alfie – another famous Canadian musician.


4 Tbsp butter

¼ c dark brown sugar

½ tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

4 firm bananas, cut into little coins, about ¼ inch thick

Puff pastry – I used ½ of a package of frozen puff pastry (which has to be thawed)

Tip: Next time, I’d either buy the puff pastry that is already in 6 circles or I’d use the full package!


Preheat oven to 400 deg F. If you have oven proof ramekin dishes, cut out parchment paper for each of the dishes and place on the bottom. If you do not have ramekins, then on a large baking sheet, place a sheet of foil down. Cut out 6 rounds of parchment paper, the size you’d like each tarte and place them on the foil. Spread them  out so they do not touch.

Next, roll out the pastry dough on a floured surface. Using the same ramekin dishes or parchment rounds, cut out 6 rounds of the pastry dough. (Note: I re-rolled some of the dough, but it does not puff well). Set aside.

Melt the butter (in microwave is fastest) and evenly spread on the parchment papers. Mix the brown sugar, cinnamon, nutmeg and cloves. Sprinkle evenly over each buttered dish.

Now, place the banana slices, by overlapping them. I start from the outside and work my way to the middle of each ramekin.

Finally, place the puff pastry over the bananas, and if you can tuck the edges of the dough along the sides of the ramekins (like an upside down pie).

Bake in oven until the pastry is golden – about 22 – 25 minutes.

Let cool for 5 minutes, then place a plate on the top of the ramekin and flip over (use oven mitts as the ramekins will be hot). Remove the parchment paper carefully.

As a dessert: serve with ice cream and dried coconut sprinkles. As breakfast: serve with whipped cream or vanilla Greek yogurt and a fruit syrup!

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