Banana tatin with salted caramel

Mark Sargeant's inventive twist on tart tatin could well be the best of the bunch
By Mark Sargeant
Banana tatin with salted caramel
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 20 minutes plus chilling time
  • Effort: easy


For the salted caramel

  • 400 g can condensed milk

For the tatin

  • 100 g caster sugar
  • 100 g butter
  • 50 ml dark rum
  • 2 firm bananas, halved lengthways
  • 1 sheet all-butter puff pastry

To serve

  • crème fraîche or yogurt
  • couple sprigs mint
  • freshly ground coffee


1. For the salted caramel: put the condensed milk into the top portion of a double boiler and set over gently simmering water. Cook, stirring often, until the condensed milk darkens and thickens, about 1- 1¼ hours. Add sea salt to taste, stirring until smooth. Set aside to cool.

2. For the tatin: melt the sugar in a nonstick pan and cook until caramelized. Add the butter and, once it has melted, add the rum. Bring to a boil and bubble until the mixture has reduced to a syrup.

3. Place the bananas cut-side down on some greaseproof paper. Cover with the pastry sheet and mold it around each piece of fruit (except for the cut side). Trim the pastry around the bananas then place them in the fridge to chill.

4. Preheat the oven to 200C/180C fan/Gas 6. Place the bananas and pastry cut-side down on the set caramel and bake until the pastry is crisp. Remove and turn out onto a plate so that you have four individual banana-shaped tarts.

5. Shape the salted caramel and crème fraîche (or yogurt) into quenelles and place one of each next to each banana tatin. Decorate with the mint, sprinkle lightly with the freshly ground coffee and serve.

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