Banana Tarte Tatin with Pink & Black Peppercorns and Vanilla
Banana Tarte Tatin with Pink & Black Peppercorns and Vanilla is a medium French recipe that serves 4. 380 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $5.80 total, $1.45 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, low-calorie
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Bananas: Plantains
- Instead of Unsalted butter: European style butter
- Instead of Caster (superfine) sugar: granulated sugar
- Instead of Pink peppercorns: green peppercorns
- Instead of Black peppercorns: white peppercorns
- Instead of Vanilla pod: 1 tsp vanilla extract
- Instead of All‑butter puff pastry sheet: store‑bought puff pastry (any butter content)
Equipment Needed
- Cold, heavy‑bottomed skillet (≈9‑inch)
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Rolling pin (optional)
- Oven
- Baking sheet or oven‑safe tray
- Plate for inversion (large serving plate)
- Timer
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Use an all‑butter puff pastry for the richest flavour and flakiest texture.
- Lightly crush peppercorns so you get bursts of spice without overwhelming the delicate banana.
- A vanilla pod adds depth; if unavailable, use high‑quality vanilla extract (1 tsp).
- For extra visual appeal, drizzle a thin stream of honey over the finished tart.
Troubleshooting
Bananas are soggy after baking.
Ensure the three steam holes are made in the pastry and bake until the pastry is fully puffed and golden. Do not over‑fill the pan.
Pastry sticks to the pan when inverting.
Run a thin metal spatula around the edge before flipping and make sure the caramel is not overly liquid.
Caramel burns before bananas soften.
Lower the heat and add a splash of water to the sugar to control the temperature.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently in a low oven.
Freezer: Can be frozen unfrozen for up to 1 month; thaw in the fridge before reheating.
Room temperature: Best enjoyed the same day; the pastry may soften if left out longer than 4 hours.
Make-Ahead Tips
- Prepare the caramel and slice bananas up to step 5 and refrigerate; add pastry and bake when ready.
- Puff pastry can be kept frozen until needed; thaw in the fridge for 30 minutes.
Last updated: August 20, 2026
