This banana tarte tatin is baked with caramelized bananas and a gluten free shortcrust pastry. It’s warm, sweet, extra smooth and so easy to make! The perfect comforting family dessert or Holiday baking.
- 100 g blanched almond flour
- 50 g white rice flour
- 40 g corn starch
- 15 g coconut sugar (or canne sugar)
- 1/4 tsp salt
- 25 g coconut oil, melted
- 60 to 75 ml cold water
- 50 g coconut sugar
- 200 g coconut milk
- 1/4 tsp sea salt
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
- 4 small bananas
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- Zest from 1/2 lemon
- In a large mixing bowl, whisk together almond flour, rice flour, corn starch, coconut sugar and salt.
- Add the melted coconut oil and mix with a spatula to incorporate it into the dry ingredients, until you get a dry and crumbly mixture.
- Gradually add the cold water, one tablespoon at a time, and knead with your hands until the dough starts coming together. Then transfer the dough to a floured working surface and continue kneading until a smooth doughs forms.
- Roll the dough into a ball, wrap in plastic foil and leave to rest for 20 minutes at room temperature.
The amount of water in the recipe should be sufficient to bring the dough together. Add water until you just get the right consistency and don’t exceed the 75 ml. If the dough remain too dry after all, add a little more water.
- Meanwhile, prepare the caramel. Add coconut sugar, coconut milk and salt to a saucepan and bring to a boil. Then reduce the heat to low and let simmer for about 20-25 minutes, stirring often with a whisk, until the sauce reduces.
- When you get a thick and dark brown caramel, remove the pan from the heat and add the coconut oil and vanilla. Mix to melt and incorporate the coconut oil.
- Preheat the oven to 350°F (180°C) and grease a 20-cm (8-inch) loose bottom tart pan with oil.
- Pour about two thirds of the caramel sauce into the greased tart pan.
- Peel and cut the bananas lengthwise. Arrange the bananas in the pan in a concentric pattern, then pour the remaining caramel sauce on top to cover the bananas. Sprinkle with ground cardamom, ginger and lemon zest.
- After the chill time, roll out the pastry dough on a lightly floured working surface into a disc about 2 inch (5 cm) larger than the diameter of the tart pan.
- Carefully lay the rolled-out pastry dough on the pan over the bananas. Carefully tuck the edges of the dough around the bananas into the sides of the pan, to make sure they’re well covered with no gaps. Prick the pastry all over with fork.
- Transfer to the oven and bake for about 25 to 30 minutes, or until the pastry is golden.
- Remove the tart from the oven and allow to cool for a few minutes. Then run a knife along the edges of the pan to loosen the tart, place a plate over the pastry and flip the pan outside down. Be very careful when you handle the pan as it is still very hot!
- Cut the banana tarte Tatin in slices and serve with scoops of the ice cream or coconut yogurt.
- You can make your own shortcut pastry as indicated in the recipe, or use a store-bought pastry dough (puffed pastry works well).
Keywords: Banana tarte tatin, tarte tatin, dessert, pie, tart, gluten free, pastry, French pastry, banana, caramel