Banana Tarte Tartin
Bananas, cardamom, cinnamon and pastry…c’est paradis! It’s the only description for this opulent Indian banana tarte tartin, remixing a French classic, which will leave you reaching for just another slice.
Makes 6 greedy portions
- 100g jaggery (alternatively use light brown sugar)
- 75g unsalted butter (cubed)
- 2 star anise pods
- 5 firm bananas sliced into 2cm thick pieces
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- 375g ready rolled puff pastry
- Crème fraiche for serving
- Lime zest (optional)
As featured in
CURRYMEMOIRS
How To Make Banana Tarte Tartin
Preheat the oven to 200C.
- In a frying pan, over a low heat melt the butter and jaggery along with the star anise pods and once the butter has melted, turn up the heat and allow the mix to bubble. If the butter separates, add a couple of tablespoons of warm water and stir until everything has assimilated and the caramel has turned a deeper colour. Remove the star anise pods.
- Pour the caramel into a 23com cake tin with a solid base and sprung surround. Spread the caramel evenly and quickly across the base and arrange the sliced banana pieces in concentric circles in the tin. Then dust over the cardamom and cinnamon powder and a pinch of salt.
- Cut the pastry around the tin, approximately 3cm larger than the tin. Lay the pastry over the bananas and tuck the edges down inside the tin. Bake in the oven for around 30 minutes until the pastry has risen and cooked through.
- Allow the tarte to cool in the tin for 5 mins, then very carefully turn the tarte out onto a cake stand.
- Serve with crème fraiche dusted with cinnamon or lime zest
Banana Tarte Tartin
Bananas, cardamom, cinnamon and pastry…c’est paradis! It’s the only description for this opulent Indian banana tarte tartin, remixing a French classic, which will leave you reaching for just another slice.
Makes 6 greedy portions
- 100g jaggery (alternatively use light brown sugar)
- 75g unsalted butter (cubed)
- 2 star anise pods
- 5 firm bananas sliced into 2cm thick pieces
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- 375g ready rolled puff pastry
- Crème fraiche for serving
- Lime zest (optional)
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