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Banana Tarte Tatin with Pink & Black Peppercorns and Vanilla
Recipe by Gordon Ramsay
A twist on the classic French Tarte Tatin using caramelized bananas, pink and black peppercorns, and fragrant vanilla. The bananas are cooked in butter, sugar, and peppercorns, then topped with all‑butter puff pastry and baked until golden. Invert for a stunning, sweet‑spicy dessert that’s quick yet impressive.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
22m
Prep
33m
Cook
10m
Cleanup
1h 5m
Total
Cost Breakdown
Total cost:$5.80
Per serving:$1.45
Critical Success Points
- • Keep the butter cold when it first melts.
- • Do not over‑cook the sugar; watch for amber colour.
- • Make three steam holes in the puff pastry to prevent sogginess.
- • Work quickly with the pastry to avoid melting.
- • Invert the tart while still warm to prevent the pastry from sticking.
Safety Warnings
- • Caramelised sugar reaches >170°C and can cause severe burns – handle with care.
- • The skillet and oven‑safe tray become extremely hot; use oven mitts.
- • When inverting, keep fingers clear of the hot pan rim.
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