How to make sticky toffee tarte tatin

This deliciously indulgent twist on a classic features bananas cooked in a sticky-sweet toffee sauce, encased in a heavenly buttery pastry. Although it may look tricky, this comforting pud is actually really easy to master, and we've broken it down into just seven simple steps. Scroll to the bottom of the guide to see the ingredients list, and remember to take a screenshot before heading in store.

  1. Unroll the pastry

    Heat the oven to gas 5, 190°C, fan 170°C. Dust a clean surface with 1 tbsp plain flour and unroll a 375g pack of light puff pastry. Cut into a 22cm round. Transfer to a baking sheet and chill for 20 mins.

  2. Make the toffee sauce

    While the pastry is chilling, add 200ml double cream, 60g diced butter and 65g light muscovado sugar to a 20cm ovenproof frying pan. Melt over a medium heat until smooth and bubbling. Stir for around 3 mins until the sauce thickens and turns a light toffee colour. Remove from the heat and pour a third of the sauce into a jug.

  3. Arrange the bananas

    Place the pan on a heatproof surface. Slice 5 ripe bananas into 2cm rounds. Carefully arrange the banana pieces in circles, cut side down, over the remaining sauce in the pan.

  4. Return to the heat

    Return the pan to a medium heat for 3-4 mins to begin cooking the bananas, allowing them to colour slightly. The toffee sauce should be gently bubbling.

  5. Bake

    Drape the pastry on top, tucking the edges around the bananas to ensure they are all covered with no gaps between the pan and pastry. Bake in the oven for 25-30 mins until the pastry is puffed and golden and the sticky toffee sauce is bubbling at the edges.

  6. Invert the tarte

    Remove the pan from the oven and leave to cool for 5 mins. Loosen the tarte with a palette knife, then cover the pan with a large serving plate. Invert the pan and plate together, gently shaking to ease the tarte out if needed.

  7. Serve

    Slice and serve with the remaining sauce.

    Tarte tatin HERO mini

  8. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this decadent dessert. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    1 tbsp plain flour, for dusting
    1 x 375g pack ready rolled light puff pastry
    200ml double cream
    60g butter, diced
    65g light muscovado sugar
    5 ripe bananas

    Serves 6

    Each serving contains

    • Energy

      2025kj
      485kcal
      24%
    • Fat

      33g 46%
    • Saturates

      19g 96%
    • Sugars

      27g 30%
    • Salt

      0.4g 0%

    of the reference intake
    Carbohydrate 45.9g Protein 4.4g Fibre 1.3g