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banana tarte tatin

by kylie.a.alla December 30, 2020
Jump to Recipe
banana tarte tatin
dessert

This banana Tarte Tatin recipe is more of a hack than it is a recipe. It looks impressive, it’s easy to make and, the majority of the elements are store-bought. So if you’re not a baker or you need to whip something up in a pinch, this is the dessert for you. I’ve used the Jus Rol gluten-free pastry and the new vegan condensed milk from Carnation to make the caramel. Serve it straight from the oven with your favourite vegan vanilla ice-cream and, you’ll be dreaming of banana Tarte Tatin long after it’s gobbled up.

banana tarte tatin

banana tarte tatin

Print
Yield: 10 slices Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

ingredients

For the caramel 

50g non-dairy butter or margarine
100g vegan condensed milk
50g light muscovado sugar
1 tsp. flaky salt
1 tsp. vanilla extract 

To assemble 

4 bananas, slightly green
1 packet Jus Rol gluten-free puff pastry 

To serve 

1 Tbsp. pistachio, toasted and roughly chopped
Vegan vanilla ice-cream

process

Preheat the oven to 180C.

Place a medium-sized, oven-safe, saucepan on the hob. Melt the butter and add the sugar, salt and condensed milk to the pan. Stir until well combined and then allow to bubble for 5-10mins on medium heat. Keep a close eye on the caramel the entire time to ensure it doesn’t burn.

Once the caramel has thickened and coats the back of a spoon easily, remove the pan from the heat.

Peel and slice the bananas on a diagonal. Arrange the banana slices in a spiral shape in the pan (over the caramel).

Place the pastry over the bananas, folding the corners into the side of the pan (I don’t think there’s much point cutting a disc of pastry and discarding the rest). 

Bake the Tarte Tatin for 30mins or until the pastry is golden. Allow to stand for 5 minutes and then place a large serving plate over the pan and flip the Tarte Tatin out onto the plate (be careful not to burn yourself!).

Serve with a sprinkle of pistachio nuts and a generous scoop of ice-cream. 

Did You Make This Recipe?
I would love to hear how it went! Tag me on Instagram at @blue_border.

NOTES

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Vegan condensed milk – I’ve seen the Carnation Vegan condensed milk at Waitrose, Sainsbury’s and Tesco. Biona and Nature’s Charm also make one from coconut which you can find in health food stores. 

Pastry – as mentioned in the intro I use the GF Jus Rol pastry. Jus Rol is a UK based brand and, I’m not sure if you’ll find a GF/vegan puff pastry elsewhere. If you fancy making your own, I highly recommend the recipe by Aran Goyoaga in her book Cannelle et Vanille (I subbed the cultured butter for a vegan one). 

Why do the bananas have to be slightly green?

Slightly under-ripe bananas will hold their shape best and will look the most aesthetically pleasing. If you use overripe bananas, they will most likely turn to mush. 

I don’t have an oven-safe saucepan?

No worries. Once you’ve made the caramel transfer it to a springform tin and follow the remaining the steps using the tin instead. 

Can I use a different fruit?

Of course. I’d recommend apples, pears and stone fruit.

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I'm Kylie and welcome to my little space on the web! blue border is an all-vegan and gluten-free recipe site with a particular focus on free-from baking and quick easy meals. Here you'll find recipes and resources for all eaters and every level of cook.

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blue border
  • recipes
  • resources
    • 11 Gluten-free Vegan Baking Mistakes and How To Fix Them
    • a chef’s top tips for faster cooking
    • How To Bake Gluten-free AND Vegan – Ingredients & Equipment
    • the perils of gluten-free vegan baking
  • reviews & recommendations
blue border
  • about
  • work with us
  • ebooks
    • guide to gluten-free vegan baking
    • Christmas Ebook