Gordon Ramsay Banana Tarte Tatin

Gordon Ramsay’s Banana Tarte Tatin is made with bananas, puff pastry, butter, sugar, cinnamon, and orange. It serves 6 people and takes about 55 minutes to prepare and bake.

More Gordon Ramsay Recipes:

• Gordon Ramsay Pear Tarte Tatin
• Gordon Ramsay Creme Brulee Recipe
• Gordon Ramsay Banana Pudding

💗 Why You’ll Love This Banana Tarte Tatin Recipe:

• Flavorful Twist: The combination of caramelized bananas, cinnamon, and orange zest offers a delightful twist to the classic tarte tatin.
• Simple Ingredients: Uses everyday ingredients, making it accessible and easy to prepare.
• Elegant Dessert: Its presentation is visually appealing, perfect for impressing guests.
• Versatile Serving Options: Can be served with crème fraîche, vanilla ice cream, or coconut for varied tastes.
• Comforting Warmth: Best enjoyed warm, providing a cozy and comforting dessert experience.
• Perfect Balance: Offers a perfect balance of sweet and tart flavors with a hint of citrus.
• Easy to Make: Despite its elegant appearance, it’s straightforward and simple to make.

❓ What Is Gordon Ramsay Banana Tarte Tatin Recipe?

Gordon Ramsay’s Banana Tarte Tatin recipe features caramelized bananas with cinnamon and orange zest, topped with a layer of crisp puff pastry. It’s baked until golden and served with optional crème fraîche, vanilla ice cream, and desiccated coconut.

🍌 Gordon Ramsay Banana Tarte Tatin Ingredients

• 60 g unsalted butter
• 150 g caster sugar
• 4 large bananas
• ¼ teaspoon ground cinnamon
• 1 orange
• plain flour , for dusting
• 250 g puff pastry
• crème fraîche , optional
• vanilla ice cream , optional
• a few tablespoons desiccated coconut , optional

🥧 How To Make Gordon Ramsay Banana Tarte Tatin

1. Warm your oven up to 180°C/350°F/gas 4.
2. Put your butter cubes in a strong baking tray with deep sides that is about 19 cm x 30 cm. Set the pan over low heat and let the butter melt. Then add the sugar and keep stirring until everything is well mixed. You should keep cooking for another 5 minutes, or until all the sugar has melted and the mixture is golden and caramelized.
3. When this happens, the mixture will be very hot, so be very careful and DON’T put your fingers in it, because you’ll get a bad burn.
4. At the same time, carefully place the banana halves on top of the golden caramel after peeling them. Take it off the heat and add the cinnamon and orange zest that has been finely grated.
5. Sprinkle flour on a clean work area and the rolling pin. Spread your dough out flat, but instead of rolling it out, lay it on its side and roll it out from there. This will make the structure lighter and crispier. You need to roll it out until it’s about 0.5 cm thick and the same size as your tray.
6. Place the dough over your rolling pin and carefully place it on the baking sheet. Carefully tuck the dough around the bananas to make sure there are no holes.
7. Prick the dough a few times with a knife or fork. Heat the oven and put the tray on top of it. Bake for 25 to 30 minutes, or until brown.
8. If you don’t take your tarte Tatin out of the oven right away, it will stick to the baking sheet. Once more, be very careful not to burn yourself on that hot caramel mixture. To take the tarte off the pan, put a folded tea towel over your hand, hold it carefully with a serving plate or board on top, and turn it over slowly.
9. Pull up a corner of the dough with the tip of a knife to see if the bottom is fully cooked. If not, put it back in the oven for a few more minutes and then carefully remove it from the baking sheet.
10. Use crème fraiche. Put it in a bowl, add the rest of the orange zest, and stir it well. Put a few tablespoons of dried coconut on a plate and quickly roll an ice cream scoop in it until it’s covered. This works best with vanilla ice cream.
11. Add a dab of crème fraiche or covered ice cream to your tarte tatin and eat it right away!

💭 Recipe Tips

• Caramel Consistency: Ensure the caramel is golden and not too dark to avoid bitterness. A medium amber color is ideal for the perfect balance of sweetness.
• Banana Placement: Arrange bananas neatly for a visually appealing result. They should be slightly overlapping to cover the entire surface.
• Adding Flavors: Be gentle with cinnamon and orange zest to not overpower the banana flavor. They should complement, not dominate.
• Rolling Puff Pastry: Keep the pastry cold before rolling. This ensures it becomes light and flaky when baked.
• Baking: Watch the tarte closely in the oven. The pastry should be golden brown, and the caramel bubbling around the edges.
• Removing from Oven: Use a tray slightly larger than the baking dish to flip the tarte tatin. This prevents caramel spillage and ensures safety.

🍧 What Goes Well With Banana Tarte Tatin?

Banana Tarte Tatin pairs well with vanilla ice cream, whipped cream, a drizzle of caramel sauce, a sprinkle of toasted nuts, or a dollop of crème fraîche for added richness.

🎚 How To Store Leftover Banana Tarte Tatin?

• Refrigerator Storage: Place leftover Banana Tarte Tatin in an airtight container store in the fridge for up to 3 days.
• Freezer Storage: Wrap leftover Banana Tarte Tatin tightly in plastic wrap or aluminum foil freeze for up to 1 month. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Banana Tarte Tatin?

• Oven: Preheat oven to 350°F (175°C) place leftover Banana Tarte Tatin on a baking sheet warm for 10-15 minutes or until heated through.
• Microwave: Place a slice of your leftover Banana Tarte Tatin on a microwave-safe plate heat on medium power for 30-60 seconds, checking intermittently to avoid overheating.

FAQs

Try More Gordon Ramsay Recipes:

• Mary Berry Apple Muffins
• Gordon Ramsay’s Bread And Butter Pudding
• Gordon Ramsay Baked Raspberry And Lemon Cheesecake

Gordon Ramsay Banana Tarte Tatin Nutrition Facts

Amount Per Serving

• Calories: 263
• Carbohydrates: 34g
• Protein: 3g
• Fat: 13g
• Saturated Fat: 10g
• Cholesterol: 15mg
• Sodium: 197mg
• Potassium: 109mg
• Fiber: 1g
• Sugar: 19g
• Vitamin A: 36IU
• Vitamin C: 1mg
• Calcium: 13mg
• Iron: 1mg

Gordon Ramsay Banana Tarte Tatin

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dessert, Breakfast, Brunch Recipe Keys: B Banana Tarte Tatin

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 55 minutesServings:6 servingsCalories:263 kcal Best Season:Available

Description

Gordon Ramsay’s Banana Tarte Tatin is made with bananas, puff pastry, butter, sugar, cinnamon, and orange. It serves 6 people and takes about 55 minutes to prepare and bake.

Ingredients

• 60 g unsalted butter
• 150 g caster sugar
• 4 large bananas
• ¼ teaspoon ground cinnamon
• 1 orange
• plain flour , for dusting
• 250 g puff pastry
• crème fraîche , optional
• vanilla ice cream , optional
• a few tablespoons desiccated coconut , optional

Instructions

1. Warm your oven up to 180°C/350°F/gas 4.
2. Put your butter cubes in a strong baking tray with deep sides that is about 19 cm x 30 cm. Set the pan over low heat and let the butter melt. Then add the sugar and keep stirring until everything is well mixed. You should keep cooking for another 5 minutes, or until all the sugar has melted and the mixture is golden and caramelized.
3. At the same time, carefully place the banana halves on top of the golden caramel after peeling them. Take it off the heat and add the cinnamon and orange zest that has been finely grated.
4. When this happens, the mixture will be very hot, so be very careful and DON’T put your fingers in it, because you’ll get a bad burn.
5. Sprinkle flour on a clean work area and the rolling pin. Spread your dough out flat, but instead of rolling it out, lay it on its side and roll it out from there. This will make the structure lighter and crispier. You need to roll it out until it’s about 0.5 cm thick and the same size as your tray.
6. Place the dough over your rolling pin and carefully place it on the baking sheet. Carefully tuck the dough around the bananas to make sure there are no holes.
7. Prick the dough a few times with a knife or fork. Heat the oven and put the tray on top of it. Bake for 25 to 30 minutes, or until brown.
8. If you don’t take your tarte Tatin out of the oven right away, it will stick to the baking sheet. Once more, be very careful not to burn yourself on that hot caramel mixture. To take the tarte off the pan, put a folded tea towel over your hand, hold it carefully with a serving plate or board on top, and turn it over slowly.
9. Pull up a corner of the dough with the tip of a knife to see if the bottom is fully cooked. If not, put it back in the oven for a few more minutes and then carefully remove it from the baking sheet.
10. Use crème fraiche. Put it in a bowl, add the rest of the orange zest, and stir it well. Put a few tablespoons of dried coconut on a plate and quickly roll an ice cream scoop in it until it’s covered. This works best with vanilla ice cream.
11. Add a dab of crème fraiche or covered ice cream to your tarte tatin and eat it right away!

Notes

• Caramel Consistency: Ensure the caramel is golden and not too dark to avoid bitterness. A medium amber color is ideal for the perfect balance of sweetness.
• Banana Placement: Arrange bananas neatly for a visually appealing result. They should be slightly overlapping to cover the entire surface.
• Adding Flavors: Be gentle with cinnamon and orange zest to not overpower the banana flavor. They should complement, not dominate.
• Rolling Puff Pastry: Keep the pastry cold before rolling. This ensures it becomes light and flaky when baked.
• Baking: Watch the tarte closely in the oven. The pastry should be golden brown, and the caramel bubbling around the edges.
• Removing from Oven: Use a tray slightly larger than the baking dish to flip the tarte tatin. This prevents caramel spillage and ensures safety.

Keywords:Gordon Ramsay Banana Tarte Tatin