Banana Tarte Tatin (Vegan Pastry Recipe)
This failproof vegan pastry recipe comes together with premade puff pastry and 10 minutes to layer bananas and homemade caramel sauce!
Equipment
- 9-Inch Pie Dish
- Stovetop Pan
Ingredients
- 1 block/sheet vegan puff pastry dough
- 5 tbsp vegan butter
- 7 tbsp brown sugar
- 3 fresh bananas sliced medium thick into circles
- 3 tbsp raw hazelnuts chopped into small pieces
Instructions
- Allow the frozen pastry to thaw out in the fridge for a few hours beforehand. When ready to use the pastry, take it out of the fridge and roll it out on a clean work surface. Then preheat the oven to 350F.
- In a stovetop pan over medium heat, add the sugar and butter. Stir it around continuously and let the mixture get darker and thicken. It will burn quickly, but you can smell when it is becoming fragrant and caramelizing. This takes a few minutes, but watch it carefully and remove from heat when it's done.
- When that is removed from the heat, pour it into the pie plate. Then sprinkle the hazelnuts on top.
- Place the banana circles side by side on top of the hazelnuts, covering the entire pie tray in one layer of bananas.
- Take the rolled out pastry dough and place it on top of the pie tray. Lift the edges and tuck it around the sides of the pan so it will puff up in the oven. Cut a slit on top to allow steam to escape.
- Bake for 30 minutes, until the top is toasted and risen. Once you take it out of the oven, let it sit for a few minutes.
- Take a plate and put it on top of the pie tray. Flip it all upside down, and hit the bottom of the tray to allow the tart tatin to fall upside down into the plate.
- Cut it into 8 slices and serve it warm with vegan whipped cream or ice cream!
Notes
- Storage
- Store at room temperature for up to one day, or in the refrigerator for up to two days. Cover the pie tray with plastic wrap before storing.
- Based off this recipe