Introduction
Craving something sweet, warm, and irresistibly gooey? These Mini Banana & Melted Caramel Tatins are the perfect bite-sized dessert for when you want to impress without the stress. Inspired by the classic French tarte Tatin, this twist features buttery caramel, ripe bananas, and a flaky puff pastry crust—all in miniature form. Whether served at brunch or as an elegant after-dinner treat, these mini tatins are as stunning to look at as they are to eat.
Ingredients
For 6 mini tatins:
2 large ripe bananas (not mushy)
1 sheet of puff pastry (thawed if frozen)
1/3 cup granulated sugar
2 tbsp unsalted butter
1 tbsp water
1/2 tsp vanilla extract (optional)
Pinch of sea salt
Non-stick cooking spray or butter (for greasing)
Optional: a sprinkle of cinnamon or chopped nuts for topping
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin or ramekins with butter or non-stick spray.
Make the Caramel:
In a small saucepan over medium heat, combine sugar and water. Stir gently until sugar dissolves. Add butter and continue to cook without stirring until the mixture turns a golden amber. Remove from heat and stir in vanilla and a pinch of sea salt.
Assemble the Base:
Quickly pour the hot caramel evenly into the bottom of each muffin cup or ramekin.
Add the Banana Slices:
Slice bananas into 1/2-inch rounds and place 2–3 pieces into each cup, right on top of the caramel.
Top with Puff Pastry:
Cut the puff pastry into circles just slightly larger than your muffin cups. Gently place one over each banana-filled cup, tucking the edges in slightly if needed.
Bake:
Bake for 18–22 minutes or until the pastry is puffed and golden.
Cool & Flip:
Let the tatins cool for 5–7 minutes. Carefully invert each tart onto a plate while still warm, allowing the caramel and bananas to sit on top.
Serving and Storage Tips
Best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 300°F (150°C) for about 8 minutes to refresh the pastry and caramel.
Avoid microwaving, as it can make the pastry soggy.
Variations
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