Head Chef at The Alice at the Randolph, Chris Emery, has delved into his recipe book to share with us this crowd-pleasing bake. Best of all? With just five ingredients, it is simplicity itself to make, and can easily be adjusted to fit all dietary requirements or preferences, because who doesn’t love caramelised bananas?
Chris Emery’s Banana Tart Tatin
Serves 4 people
- 150 g caster sugar
- 50g unsalted butter (or vegan alternative)
- 1 pack all-butter puff pastry (or gluten free/vegan options which are readily available from most supermarkets. We like Jus Roll’s gluten free puff and their standard pastry is suitable for vegans)
- 8 medium ripe bananas
- creme fraiche or vanilla ice cream to serve (again, plenty of vegan options are available – we love Swedish Glace ice cream and Oatly’s Creamy Oat Fraiche)
- Preheat the oven to 180o. In an 8” non-stick frying pan, spread the butter around the base of the pan and sprinkle with sugar. Place on a medium heat and cook gently until golden caramel (light toffee colour) then remove from the heat and allow to cool until set.
- Peel the banana and cut into 3cm/1” thick chunks, arrange this on top of the set caramel. Roll the pastry out so that it is around half a centimetre thick and cut into a 10” circle (I use a 10” plate).
- Prick the pastry with a fork – this will help it raise evenly – then lay the pastry over the banana in the pan and tuck down the sides.
- Place on the top shelf of the oven and cook for 25-30 minutes or until golden brown. Remove the pan from the oven and allow it to rest for five minutes before carefully turning out
Serve with your choice of creme fraiche or ice cream