Caramelised Fruit Tarte Tatin Upside Down Pastry Pie Recipe

Name: Caramelised Fruit Tarte Tatin Upside Down Pastry Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 sheet puff pastry; 500g bananas (peeled, sliced); 1/2 cup butter; 3/4 cup granulated sugar; 1 tablespoon brandy (optional); 1/4 cup chopped toasted sliced almonds (optional); Optional: 3 medium Granny Smith apples (about 500g/1.1 lbs total if used as fruit); Optional: 3 pears (about 500g/1.1 lbs total if used as fruit); Optional: 3 plums (about 500g/1.1 lbs total if used as fruit); Optional: 2 peaches (about 500g/1.1 lbs total if used as fruit); Optional: 1 small pineapple (about 500g/1.1 lbs total if used as fruit); Optional: 1/4 cup chopped pecans; Optional: 1/4 cup chopped walnuts; Optional: 1 tablespoon liqueur; Optional: dollop of whipped cream (for serving); Optional: dollop of vanilla ice cream (for serving)

Wow your guests with this stunning Caramelised Fruit Tarte Tatin! Adapted from an Australian Better Homes and Gardens recipe, this show-stopping dessert is surprisingly quick to make. Use your favourite fruits (apples, pears, peaches work wonderfully!), add some nuts for extra crunch, and get ready for rave reviews. The caramelised fruit and crispy pastry create a delightful flavour combination that's perfect for any occasion.

Prep Time 20 mins

Cook Time 25 mins

Calories 600.7 kcal

Protein 11g

Rating 5.0 (1 Reviews)

Caramelised Fruit Tarte Tatin Upside Down Pastry Pie

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramelised Fruit Tarte Tatin Upside Down Pastry Pie

1 sheet puff pastry
500g bananas (peeled, sliced)
1/2 cup butter
3/4 cup granulated sugar
1 tablespoon brandy (optional)
1/4 cup chopped toasted sliced almonds (optional)
Optional: 3 medium Granny Smith apples (about 500g/1.1 lbs total if used as fruit)
Optional: 3 pears (about 500g/1.1 lbs total if used as fruit)
Optional: 3 plums (about 500g/1.1 lbs total if used as fruit)
Optional: 2 peaches (about 500g/1.1 lbs total if used as fruit)
Optional: 1 small pineapple (about 500g/1.1 lbs total if used as fruit)
Optional: 1/4 cup chopped pecans
Optional: 1/4 cup chopped walnuts
Optional: 1 tablespoon liqueur
Optional: dollop of whipped cream (for serving)
Optional: dollop of vanilla ice cream (for serving)

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How to Make Caramelised Fruit Tarte Tatin Upside Down Pastry Pie

Preheat oven to 200°C (400°F).
Roll out pastry to a circle slightly larger than your baking dish (approximately 25cm/10in diameter).
Melt 50g butter in a 20cm/8in oven-safe non-stick frying pan over medium heat.
Add 100g granulated sugar and cook, stirring occasionally, until melted and a deep amber caramel forms. Be careful not to burn it!
Remove from heat and carefully stir in 1 tablespoon of brandy or your favourite liqueur (optional).
Pour caramel into the pan.
Arrange 500g fruit (peeled, cored and sliced) cut-side down in the caramel. (Use a mix of apples, pears and plums for a beautiful colour effect)
Optional: Sprinkle 50g chopped nuts (almonds, pecans or walnuts) over the fruit.
Drape pastry over the fruit, tucking the edges into the pan.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
Let cool slightly before carefully inverting the tarte tatin onto a serving plate.
Serve warm with a dollop of whipped cream or vanilla ice cream and sprinkle with toasted almond flakes.