Caramelized Banana Upside-Down Tart
Bananas are cooked in butter and brown sugar until deeply caramelized, then topped with a sheet of flaky pastry and baked before being flipped to reveal a glossy, golden finish. This upside-down tart comes together in about an hour and works well as a dinner party dessert or a weekend baking project.
Equipment
- 10-inch oven-safe skillet
- Mixing Bowl
- Whisk
- Pastry brush
- Cooling Rack
Ingredients
For the Caramel:
- ½ cup granulated sugar preferably organic
- 2 tablespoons unsalted butter cut into cubes
- 3 medium ripe bananas sliced into 1/4-inch rounds
- 1 teaspoon vanilla extract pure is best
For the Pastry:
- 1 sheet puff pastry thawed, high-quality
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a 10-inch oven-safe skillet over medium heat, melt the sugar until it reaches a deep amber color. Stir constantly to ensure even melting and prevent burning.
- Remove from heat and whisk in the butter until smooth, then add the vanilla extract.
- Carefully arrange the banana slices over the caramel in a circular pattern.
- Roll the puff pastry out gently to remove any creases, then drape over the bananas. Tuck the edges inwards.
- Brush the pastry with the beaten egg to promote a golden, glossy finish.
- Bake for 40-45 minutes until puffed and deep golden brown. Let it rest in the skillet for 5 minutes, then carefully invert onto a serving platter.
Notes
Lori’s Tips:
- To enhance the flavor, sprinkle a pinch of sea salt over the caramel just before adding the bananas.
- If bananas aren’t available, ripe pears or apples make a wonderful alternative.
- A splash of dark rum in the caramel adds an intriguing depth.
Nutrition
Calories: 292kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 31mgSodium: 86mgPotassium: 188mgFiber: 2gSugar: 18gVitamin A: 150IUVitamin C: 4mgCalcium: 10mgIron: 1mg
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