Banana Tarte Tatin
By The Felix Project
Published on 05 March 2023
The Felix Project’s head chef, Leon Aarts, shows us how to use one of the UK’s most wasted food items. Over a million bananas are wasted everyday in the UK, and this quick and easy tart is perfect for fruit on the turn. A rich vegan caramel is infused with whole spices for an aromatic twist before sliced banana is added and gently cooked to soak up the sweetness. Delicious served warm from the oven or at room temperature. Try Leon’s Banana Peel Curry next.Time and servings
1 hr 5 minsTotal time
4Servings
5 minsPrep time
1 hrCooking time
Ingredients
- 1 scoop of ice cream or vegan crème fraîche, to serve (optional)
- 2 star anise
- 1 large, or 2 small cinnamon sticks
- 75 g of vegan butter
- 75 g of caster sugar
- 1 tsp of plain flour
- 1 vegan puff pastry (approx 300g)
- 4 green cardamom pods
- 4 bananas, peeled and cut to 3cm pieces
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/ gas 6.Step 2
Melt the butter and sugar in an ovenproof 24cm non-stick frying pan over a medium-low heat without stirring, add the spices and cook until the caramel turns a beautiful dark golden colour.Step 3
Remove from the heat and carefully spread the bananas over the base of the pan then return to the heat for 2 mins.Step 4
Remove the pan from the heat and allow to cool for 10 mins.Step 5
Sprinkle the worksurface with flour then roll the puff pastry to 3mm thick, ensuring it is 3cm wider than the pan.Step 6
Carefully lay the puff pastry over the bananas, tuck in the edges and use a fork to prick some holes in the top to let any steam out during cooking.Step 7
Put the pan in the oven and bake for 25-30 mins until golden and puffed.Step 8
Remove from the oven and allow to rest for 5 mins. Carefully turn the tart onto a serving plate then slice and serve with ice cream or crème fraîche.