Banana Tarte Tatin with Pink & Black Peppercorns and Vanilla

Ingredients

• 4 Bananas (ripe but firm, cut into wedges)
• 2 tablespoons Unsalted butter (cold, cut into small cubes)
• 1/2 cup Caster (superfine) sugar (for caramel)
• 1 teaspoon Pink peppercorns (lightly crushed)
• 1 teaspoon Black peppercorns (lightly crushed)
• 1 Vanilla pod (split and seeds scraped; pod added to butter)
• 1 sheet All‑butter puff pastry sheet (keep cold until use; about 250 g)

Instructions

1. Prepare bananas and spices

   Peel the bananas and cut each into 4‑wide wedges. Lightly crush pink and black peppercorns with a mortar and pestle. Split the vanilla pod, scrape the seeds, and set the pod aside.

   Time: PT5M

2. Cold pan and butter

   Place the cold skillet on the stove and add the cold butter cubes. Turn the heat to low and let the butter melt slowly so it stays cold‑white.

   Time: PT2M

3. Infuse butter with vanilla and peppercorns

   Add the vanilla pod (including seeds) and the crushed pink and black peppercorns to the melting butter. Stir gently and let the flavors infuse for about 2 minutes.

   Time: PT2M

4. Create the caramel base

   Evenly sprinkle the caster sugar over the butter‑peppercorn mixture. Allow the sugar to melt and turn a light amber colour, swirling the pan occasionally.

   Time: PT3M

5. Arrange bananas

   Place the banana wedges tightly together in the caramel, pressing gently so they stay in place. Sprinkle the remaining crushed peppercorns over the bananas for extra flavor.

   Time: PT5M

6. Caramelise bananas

   Increase heat to medium and cook the bananas for about 8 minutes, turning the pan occasionally so the caramel coats all sides and the bananas turn golden‑brown.

   Time: PT8M

7. Prepare puff pastry

   On a lightly floured surface, roll the puff pastry sheet thinly. Trim to fit the skillet, leaving an overhang. Using a fork, poke three small holes in the centre of the pastry to allow steam to escape.

   Time: PT5M

8. Cover bananas with pastry

   Lay the trimmed pastry over the caramelised bananas, tucking the edges under the pan sides. Press gently to seal; the pastry should cling to the caramel.

   Time: PT3M

9. Bake the tart

   Place the skillet on a baking sheet and bake in a pre‑heated oven for 20 minutes, or until the pastry is puffed and deep golden.

   Time: PT20M

   Temperature: 190-200°C

10. Invert and serve

    Remove the skillet from the oven and let it rest for 2 minutes. Place a large serving plate over the skillet and, using oven mitts, carefully flip the tart onto the plate so the caramelised bananas are on top.

    Time: PT2M

11. Finish

    Allow the tart to cool slightly, then slice and serve warm. Optional: dust with a pinch of extra pink peppercorns or a drizzle of vanilla‑infused cream.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

4 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g