Banana Tarte Tatin from Gordon Ramsay

6 servings

40 minutes

Gordon Ramsay's banana tarte Tatin is an unusual interpretation of the classic French dessert. Instead of the usual apples, ripe bananas are used here, which acquire a rich, velvety flavor with spicy notes of black and pink pepper under the influence of caramel. Vanilla adds a subtle sweetness, while the puff pastry provides a crispy base, turning the dish into a true gastronomic delight. This tart is especially good warm when the caramel remains gooey and the pastry is airy and tender. Perfect for a cozy evening with a cup of strong tea or espresso, as well as an impressive finale to a romantic dinner.

Energy value per serving

• Calories: 628.6
• Proteins: 7.4g
• Fats: 31.8g
• Carbohydrates: 79.4g

Ingredients

• Bananas: 4 pc
• Puff pastry: 1 pc
• Black peppercorns: 1 tsp
• Pink pepper: 1 tsp
• Vanilla: 1 stem
• Butter: 100 g
• Sugar: 100 g

Cooking steps

1. Release the vanilla seeds from the pod. Grind the black and pink peppercorns in a mortar or pepper mill.

   Required ingredients:

   • Vanilla: 1 stem
   • Black peppercorns: 1 teaspoon
   • Pink pepper: 1 teaspoon

2. First, let's prepare the caramel. For this, pack butter at the bottom of a cold pan. Place vanilla seeds and pods on top, along with crushed pepper mix. Cover everything with sugar.

   Required ingredients:

   • Butter: 100 g
   • Vanilla: 1 stem
   • Black peppercorns: 1 teaspoon
   • Pink pepper: 1 teaspoon
   • Sugar: 100 g

3. Cut the bananas into equal pieces. Insert them into the butter like poles. To securely fix the bananas, fill the gaps between the poles with scraps. Sprinkle the mixture of peppers on top.

   Required ingredients:

   • Bananas: 4 pieces
   • Black peppercorns: 1 teaspoon
   • Pink pepper: 1 teaspoon

4. Roll out the prepared puff pastry to a thickness of 0.5 cm. Cut out a circle slightly larger than the pan. Pinch the edges of the dough with your fingers in the air to make them thin. Do this quickly to prevent the butter in the dough from melting.

   Required ingredients:

   • Puff pastry: 1 piece

5. Cover the dough with the pan. Using a spoon, gently tuck the dough under the bananas. It will be easy if the edges of the dough are thin enough. Make a few holes with a knife to prevent the dough from getting soggy.

6. Turn on the stove and place the pan over medium heat. Gradually, caramel will start to form and rise from the edges.

7. After the caramel takes on its natural color, place the pan in the oven for 20 minutes at 200 degrees.

8. Take the pie out of the oven, gently heat the pan on low heat, shaking slightly to help the pie release from the edges.

9. Then, cover the pan with a large plate and flip the pie onto it.