Banana Tarte Tatin Recipe: How to Make Banana Tarte Tatin

Tarte tatin is a French upside-down tart typically made with apples. In banana tarte tatin, bananas are caramelized in sugar and butter on the stovetop, then cooked in the oven beneath a layer of buttery puff pastry. Before serving, the baker flips the tart out of the pan to reveal a crown of glistening caramelized bananas and a crispy, crackly crust.

The tarte tatin gets its name from the Hôtel Tatin, a hotel in the Sologne region of France that was operated by two sisters, Stéphanie and Caroline Tatin, in the 1880s. While the dessert is similar to the tarte solognote, an inverted fruit tart common to the region, there are two origin stories pertaining to the creation of the tarte tatin: According to one legend, hotelier Stéphanie Tatin was in the process of making a traditional apple pie, but accidentally left the apples to caramelize too long in the pan; seeking a quick fix, she tossed the dough on top of the pie filling and finished it all in the oven. The guests, of course, were taken with the mistake. This legend is countered by a slightly different origin story, which suggests that Stéphanie accidentally baked an apple tart upside down and chose to serve it anyway.

Follow these tips to make delicious banana tarte tatin at home:

1. 1. Make it ahead of time. Banana tarte tatin is the perfect make-ahead dessert. The puff pastry soaks up the caramel sauce when left in the refrigerator overnight to produce a gooey-yet-crispy texture.
2. 2. Use firm bananas. If your bananas are extra-ripe and mushy, save them for banana bread. Tarte tatin is best with ripe yet firm bananas that will hold their shape during baking.
3. 3. Add nuts. Bananas and nuts are a delightful combination. Try sprinkling the bananas with toasted hazelnuts or walnuts for added flavor.