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.
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.
NOTES
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.
