Tarte Tatin is a delicious French upside-down pie. Many of you may already know the history of the two Tatin sisters who made this recipe by mistake, making a traditional apple pie but forgetting to put the pastry underneath the apples and then trying to fix it by putting it on top and then turning the pie upside-down.
The Tarte Tatin was an immediate success at the sisters’ restaurant and the fame is standing still up to today.
I made it as an improvised dessert since I had to use 2 apples before they went to waste and I had a roll of puff pastry in the fridge.
Since 2 apples weren’t enough to do anything, instead of the traditional apple-only Tarte Tatin I decided to add a banana to fill the gaps.
I always loved the apple-banana combination and it was my favorite juice growing up.
- 1 roll of Puff Pastry
- 2 Apples
- 1 Banana
- 200g (1 cup) Sugar
- 80g (1/3 cup) Butter
- In a pan melt the butter with the sugar until it starts to caramelize. Then pour into a baking pan (I used a 24x16 cm baking pan) covering the bottom uniformly.
- Peel and cut the apples in thick slices, removing the seeds. Also peel and cut in thick slices the banana.
- Make a layer of apples, then fill the gaps with the banana. Sprinkle a layer of sugar on top.
- Cover with the puff pastry (take it out of the fridge at least 10 minutes in advance so it unrolls easily) and with your fingers push down the edges as much as you can.
- With a fork or a knife, punch holes in the pastry so the steam will go out and it will cook evenly.
- Bake for 20-30 minutes in pre-heated oven at 180°C (375°F).
- You'll know it's ready when the pastry will be golden brown an you'll see caramel bubbling on the sides. With a knife unstick the sides of the pie from the pan then put a plate on top and turn the pie upside-down.
- The fruit will the nicely cooked and coated in caramel and the bottom will be crunchy.