Gordon Ramsay’s banana tarte tatin is spiced with black pepper and pink peppercorns, caramelised in butter and sugar, then baked under puff pastry at 200C until dark and sticky. Flip it onto a plate and serve with ice cream. Serves 6, ready in about 40 minutes.
This recipe appears in Ultimate Home Cooking, where Ramsay writes: “This twist on the famous French apple or pear tarte tatin is not only one of the easiest desserts in the world to make but one of the most delicious.” On YouTube he explains the spice logic: “pink peppercorns give it the sweetness, black peppercorns give the heat.”
The method here is different from his apple version. Instead of making the caramel first, Ramsay presses cold butter into the pan, layers sugar and spices on top, then arranges the bananas. The caramel forms as it heats. He explains: “I want the butter to stay cold because I’m gonna stick the bananas in there and then make the caramel and caramelise the bananas at the same time.”
Gordon Ramsay Banana Tarte Tatin
Course: DessertCuisine: French, BritishDifficulty: Easy6
servings10
minutes35
minutes360
kcal45
minutesFrom Ultimate Home Cooking: ripe bananas caramelised with black pepper, pink peppercorns and vanilla, baked under puff pastry. Ramsay’s spiced twist on the French classic.
Ingredients
50g (2 oz) butter, softened
1 vanilla pod, split, seeds scraped out
½ tsp pink peppercorns, lightly crushed
½ tsp black peppercorns, lightly crushed
100g (3.5 oz) caster sugar
6 large ripe bananas, peeled and cut into 3-4cm rounds
320g ready-rolled all-butter puff pastry
Directions
- Preheat: Set the oven to 200C (400F/Gas 6).
- Layer the base: Press the butter evenly across the base of a 20cm ovenproof frying pan. Add the vanilla pod and seeds. Sprinkle a third of the crushed peppercorns over the butter, then the sugar on top.
- Arrange the bananas: Place the banana rounds cut side down in tight concentric circles. Sprinkle another third of the peppercorns over the top. Wedge them into the butter so they don’t move.
- Top with pastry: Cut a pastry circle slightly larger than the pan. Drape over the bananas. Lift each banana edge and tuck the pastry underneath. Pierce three holes in the pastry with a knife.
- Caramelise on the hob: Place the pan over medium-high heat for 3-4 minutes until the sugar dissolves and starts bubbling up the sides to a toffee colour.
- Bake: Transfer to the oven for 30-35 minutes until the pastry is golden brown.
- Flip and serve: Rest 10 minutes. Put the pan back on the hob for a few seconds to loosen the caramel. Place a plate on top and flip confidently. Remove the vanilla pod. Sprinkle the remaining peppercorns and serve.
FAQs
Why peppercorns in a dessert?
Ramsay explains: “Pink peppercorns give the sweetness, black peppercorns give the heat.” They add warmth without chilli fire. You taste the spice in the background, not upfront.
Crush them lightly, not to a powder. They soften in the caramel during baking.
Why cold butter instead of melted?
Ramsay says: “I want the butter to stay cold because I’m gonna stick the bananas in there and then make the caramel and caramelise the bananas at the same time.”
Cold butter pressed flat melts gradually with the sugar, forming the caramel around the bananas. The apple tarte tatin from Bread Street Kitchen makes the caramel separately because apples need longer cooking.
Why pierce the pastry?
“Those three little holes are so important. If we didn’t put a hole in the pastry it will cause a lot of steam so the pastry never cooks, it just goes really soggy.”
Three cuts with a knife. Same principle across all his tarte tatin recipes.
How do you flip without it falling apart?
Ramsay’s trick: “Gas back on and that will release it. When it starts spinning around, it’s ready.”
A quick blast of heat on the hob loosens the caramel. When you shake the pan and the whole tart slides freely, plate on top, firm hand, and flip. The pear tarte tatin uses the same technique.
Why buy ready-made pastry?
Ramsay says: “Puff pastry is difficult and time-consuming to make so I always buy ready-made.” UHC calls for a 320g ready-rolled sheet of all-butter puff pastry.
Keep it cold until the last moment. He warns: “the heat of your fingers can melt the pastry.”
