Gordon Ramsay Banana Tarte Tatin Recipe

This Gordon Ramsay Banana Tarte Tatin Recipe is a sticky and caramelized dessert, which is made with ripe bananas and a golden puff pastry crust. It’s the perfect quick dessert, ready in about 35 minutes.

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Gordon Ramsay Banana Tarte Tatin Recipe Ingredients

• 60g unsalted butter
• 100g light brown sugar
• 1 tsp ground cardamom
• ¼ tsp salt
• 4–5 large ripe bananas
• 2 tbsp dark rum (optional)
• 1 sheet or round of puff pastry
• Vanilla ice cream, to serve (optional)

How To Make Gordon Ramsay Banana Tarte Tatin

1. Preheat and Make Caramel: Preheat your oven to 400°F (200°C). In a 9-inch, oven-safe skillet over medium heat, melt the butter. Stir in the light brown sugar, ground cardamom, and salt. Let the mixture cook and bubble for 3–5 minutes, stirring, until a smooth caramel forms.
2. Arrange the Bananas: While the caramel cooks, peel the bananas and slice them in half lengthwise. Carefully arrange the banana halves, cut-side down, in a single, snug layer in the caramel. Drizzle with the optional dark rum.
3. Top with Pastry: Lay the puff pastry over the bananas in the skillet. Use a knife to trim it into a circle that’s slightly larger than the pan, then gently tuck the edges down the inside of the skillet, around the bananas.
4. Bake Until Golden: Place the skillet in the oven and bake for 20 minutes, or until the puff pastry is puffed up and a deep golden brown.
5. Flip and Serve: Carefully remove the skillet from the oven and let it cool for 5 minutes. This is crucial for the caramel to set slightly. Place a large serving plate over the skillet and, using oven mitts, confidently and quickly flip it over to invert the tarte tatin. Serve warm with a scoop of vanilla ice cream.

Recipe Tips

• How do I get the puffiest pastry? For the best rise, ensure your puff pastry is very cold. Keep it in the refrigerator right up until you are ready to place it on top of the hot bananas. Cold dough hitting a hot oven creates maximum puff.
• What is the best pan for making caramel? A light-colored, oven-safe skillet (like stainless steel) is ideal because it allows you to accurately see the color of the caramel as it cooks, preventing it from burning.
• What’s the safest way to flip the tarte tatin? Be very careful, as the caramel is extremely hot. It’s a good idea to perform the flip over a sink, just in case any hot caramel spills. Use sturdy oven mitts and be decisive with the flip.
• What kind of bananas should I use? Use bananas that are ripe (with some brown spots for sweetness) but still firm. Overly ripe or mushy bananas will fall apart and turn to liquid in the hot caramel.

What To Serve With Banana Tarte Tatin

This warm, caramelized dessert is a showstopper on its own but is elevated by a cool, creamy accompaniment.

• A scoop of high-quality vanilla bean ice cream
• A dollop of crème fraîche or unsweetened whipped cream to cut the sweetness
• A drizzle of dark chocolate sauce

How To Store Banana Tarte Tatin

• Best Served Fresh: Tarte tatin is at its absolute best when served warm, about 10-20 minutes after it comes out of the oven. This is when the pastry is crispiest and the caramel is perfectly gooey.
• Refrigerate: Store any leftovers covered in the refrigerator for up to 2 days.
• Reheat: Reheat slices in a 350°F (175°C) oven for 5-10 minutes to help re-crisp the pastry. Microwaving is not recommended as it will make the pastry soggy.

Banana Tarte Tatin Nutrition Facts

• Calories: 534 kcal
• Protein: 5g
• Carbohydrates: 70g
• Fat: 26g
• Saturated Fat: 16g
• Sugar: 45g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Guacamole Recipe
• Gordon Ramsay Granola Recipe