Banana Tarte Tatin
- Autumn
- Desserts & Baking
For this recipe, you'll need an oven-proof pan measuring approx 23cm and plenty of ice cream to serve!
Ingredients
The Tare tatin
500g Puff pastry
100g Brown sugar
40g Pecans
2-3 Bananas, sliced
Pinch of sea salt flakes
Yeo Valley Organic Ice Cream
Method
Preheat your oven to 180˚C. Roll out the pastry and cut into a circle approximately 2cm larger than your oven-proof pan. Place in the fridge whilst you cook your caramel.
In the pan melt the butter and sugar and cook on a medium heat, stirring continuously until the caramel starts to thicken and gets dark in colour.
Add the bananas and pecans and place your pastry circle carefully on top tucking it down around the edges. Cut a slit in the middle of your pastry for steam to escape.
Bake in the oven for 25-30 minutes until the puff pastry is golden brown. Allow to cool for 5-10 minutes before placing a plate on top and flipping over. Slice and serve the tarte tatin whilst it’s still warm with a generous scoop of your choice of ice cream.
In this recipe...
Mint Choc Chip Ice Cream
20
Unsalted Butter
15
Sea Salted Caramel Ice cream
20
Bank your Yeokens
There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
