TIME 20 MINUTES PREP + 1 HOUR COOKING
I go monkeys for banana puddings, and the combination of creamy banana, crisp, light pastry and sumptuous buttery caramel is just the best! The other reason to love a banana tarte tatin is that it is super simple to make and yet sounds so very complex. It’s a definite crowd-pleaser, particularly when served with a scoop of vanilla ice cream or a little whipped cream, but make sure you serve it immediately so that the pastry doesn’t go soggy.
You Will Need
Pre-heat the oven to 180°C/Gas 4.
Heat the sugar and butter in a large ovenproof frying pan on a medium heat, stirring continuously for about 15–20 minutes until the mixture is golden, the sugar has dissolved and it smells like caramel.
Stir in the vanilla extract and Angostura bitters, then lay the bananas tightly side by side in the pan to cover the base. You may need to break some of the banana halves into smaller pieces to fit around the pan. Be very careful to not burn yourself on the hot caramel. Sprinkle over the cinnamon, nutmeg and allspice and set aside.
Place the pastry dough on its thinnest edge on a lightly floured surface and roll out to a thickness of about 5mm. Using a sharp knife, carefully cut out a large circle shape, a little larger than the base of the frying pan. Carefully, draping the pastry circle over the rolling pin to help lift it, place the pastry on top of the bananas and gently tuck the excess around the edge of the pan, ensuring that the bananas are all fully covered.
Pop the frying pan into the oven and bake for about 35–40 minutes, until the pastry is golden, crisp and cooked through.
Remove the pan from the oven, let it rest for a few minutes, then carefully place a large plate upside down on top of the frying pan, turn the whole thing over and carefully ease the tart out of the pan and onto the plate. Sprinkle over the lime zest, cut into slices and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.