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15 May 2020


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Banana Coconut Tarte Tatin

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 people


1 knob of butter
2 teaspoon(s) of coconut (dried and grated)
75 gr sugar
2 sheet(s) of puff pastry (a bit larger than your 2 small pans)
2 small banana(s) (cut into 1cm slices)


To make caramel.
I prefer to use liquid butter for this. Melt your butter in advance if you don't have any.  

  1. Place sugar in a warm pan.
  2. After about a minute, add the liquid butter.
    Stir sugar and butter together.
    Spread it open en let it melt further.
  3. Once the mixture gets an amber color, remove it from the heat.


To make the tarte tatin.

  1. Preheat the oven to 200°C (400°F).
  2. Pour the caramel into the small (ovenproof!) frying pans.
    Don't worry about the caramel stiffening up again, it's normal when you poor it into a cold pan.
  3. Put the banana slices on top of the caramel.
  4. Cut a circle (as big as the top of the frying pan) out of the puff pastry.
  5. Place puff pastry over the bananas and tuck the pastry in.
  6. Cut a small x in the middle of your pastry to let damp escape.
  7. Reheat the small pans on the stove for 5 minutes.
  8. Place the pan in the oven for 10 minutes on 200°C (400°F) or untill ready.
  9. Once ready, carefully turn the pan around and put the tarte tatin on a plate.
  10. Finish off with some grated coconut.


adapted from Tarte Tatin by Jasmin Schults & Anasa Bruchner


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