Upside down caramel banana tarts
Indulge in the deliciously decadent Upside Down Caramel Banana Tarts that combine buttery puff pastry, rich brown sugar, a hint of lemon, and sweet bananas. This easy-to-make recipe results in a perfectly caramelized treat that's sure to impress at any gathering!
- 07 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
Upside down caramel banana tarts are a delightful dessert that combines the rich flavors of caramel and bananas with the flakiness of puff pastry. This easy-to-make treat is perfect for any occasion and is sure to impress your friends and family.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). This ensures it's ready to bake the tarts once they're assembled.
Take the puff pastry sheet out of the freezer to thaw while you prepare the caramel banana mixture. It should be pliable but still cold.
In a small saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir continuously until the mixture is smooth and the sugar has dissolved, creating a caramel sauce. This should take about 3-5 minutes.
Remove the saucepan from heat and stir in the lemon juice. This will help balance the sweetness of the caramel with a touch of acidity.
Peel the bananas and slice them into approximately 1/4-inch thick rounds.
Evenly distribute the caramel sauce into individual tart pans or a single large tart pan, ensuring the bottom is well-coated. Layer the banana slices over the caramel sauce in a single layer, slightly overlapping if necessary.
Roll out the puff pastry sheet to smooth out any creases. Cut the pastry into circles slightly larger than the tart pans. If using a single large tart pan, cut it to fit the entire pan with some overhang.
Place the puff pastry circles over the banana slices, tucking the edges into the tart pans or around the fillings to enclose them neatly.
Place the tart pans on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the puff pastry is golden brown and puffed.
Remove the tarts from the oven and let them cool for a few minutes. Carefully run a knife around the edges to loosen. Place a serving plate over the tart pan and carefully invert it to flip the tart out, revealing the caramelized bananas on top.
Serve the upside down caramel banana tarts warm, possibly with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Thawing Puff Pastry: Make sure the puff pastry is properly thawed before using. Leave it in the refrigerator overnight or let it sit at room temperature for about 30-40 minutes.
- Banana Selection: Use ripe but firm bananas for the best texture and flavor. Overly ripe bananas may become too mushy during baking.
- Caramel Consistency: Keep an eye on the caramel while it cooks. Stir it constantly to prevent burning, and remove it from heat as soon as it turns a golden brown color.
- Cutting Puff Pastry: If you're making individual tarts, cut the puff pastry sheet into circles or squares slightly larger than the size of your tart mold or ramekin.
- Serving: Allow the tarts to cool for a few minutes before serving to let the caramel set. However, serve them while still slightly warm for the best experience.
Upside Down Caramel Banana Tarts are a guaranteed hit for any dessert lover. The combination of sweet, caramelized bananas and buttery puff pastry is simply irresistible. Serve these tarts warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 610kcal | 24% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 2.47g | 7% |
| Sugar 33g | 33% |
| Fat | |
| Fat 36g | 42% |
| Saturated 10g | 33% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 16mg | 3% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 2.99mg | 19% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 360mg | 11% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.50mg | 5% |
| Water | |
| Water 72g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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