Delicious Bits's Note:
I originally got this recipe from the Australian Better Homes and Gardens Magazine, but I've since modified it to suit my tastes or to what is available at the time. The recipe will lend itself to all different kinds of fruit, you can also add some nuts. It is a super quick dessert that is perfect to impress your guests with.
My Private Note
Units: US | Metric
- 1 sheet of ready rolled puff pastry
- 4 bananas, ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)
- 2 tablespoons butter
- 1/2 cup sugar
- 1 -2 tablespoon brandy (or can use other complimentary liqueur instead)
- 2 tablespoons toasted sliced almonds (optional)
- 1Preheat oven to moderate - 200c.
- 2Cut pastry to size of baking pan or dish.
- 3Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.
- 4Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.
- 5Place pastry over top of fruit and tuck in the sides.
- 6Bake for 20 mins or until pastry has risen and is golden and crispy.
- 7Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.
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Nutritional Facts for Caramelised Fruit Tarte Tatin (Upside Down Pastry Pie)
Serving Size: 1 (258 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 600.7
- Calories from Fat 265
- Total Fat 29.5 g
- Saturated Fat 9.6 g
- Cholesterol 15.2 mg
- Sodium 194.7 mg
- Total Carbohydrate 79.6 g
- Dietary Fiber 3.9 g
- Sugars 39.8 g
- Protein 5.8 g