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Banana and Whisky Tarte Tatin

Banana and Whisky Tarte Tatin

By OcadoLifePublished on 14 December 2023This irresistible Banana and Whisky Tarte Tatin from recipe writer and food stylist Esther Clark is a comforting crowd-pleaser and will go down a treat at a Burns Night supper. It’s a boozy spin on a tarte tatin, combining sweet banana with a crunchy brûlée topping and whisky-infused chantilly cream. Looking for more dessert recipes? Look no further.
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Time and servings

50 minsTotal time
Serves 8466 kcal/serving
10 minsPrep time
40 minsCooking time

Ingredients

  • 50g salted butter, cubed
  • 100g caster sugar, plus 2tbsp
  • 4 tbsp whisky
  • 4 small bananas, halved lengthways
  • 1 (320g) sheet ready-rolled puff pastry
  • ¼ tsp ground cinnamon
  • 200ml double cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla bean paste

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Melt the butter in a 23 cm non-stick ovenproof frying pan. Add 100g caster sugar and gently swirl it around the pan but don’t stir. Bring to a gentle bubble and cook for 5 mins or until golden brown. Add 2 tbsp whisky and swirl again.

  • Step 2

    Add the bananas, cut-side down, and cook for 3 mins until golden. Remove from the heat and cool (in the pan) for 10 mins.

  • Step 3

    Unravel the pastry and roll it out a little bigger than the pan. Sprinkle the cinnamon over the bananas, then place the pastry on top and gently tuck in the overhang at the edges. Bake for 30 mins or until puffed and golden. Rest for 5 mins, then turn out onto a plate. Sprinkle over the remaining 2 tbsp caster sugar, then blowtorch until deeply caramelised and golden (or finish under a hot grill).

  • Step 4

    For the whisky cream, combine the double cream, icing sugar, vanilla and remaining 2 tbsp whisky in a bowl and lightly whisk to soft peaks. Serve the tart with a good dollop of the cream alongside. The tart will keep covered and chilled for 2 days. The cream will keep chilled in an airtight container for up to 4 days.