• Banana tarte tatin with rum & raisin ice-cream (Lottie Hedley, The Great Australian Baking Book)Source: Lottie Hedley, The Great Australian Baking Book

Banana and caramel are one of life's great pairings. Add to this a boozy ice-cream to cut through all the sweetness and you've struck dessert magic, friends.






Skill level

Average: 3.9 (31 votes)

The classic French upside-down tart has been simplified here with the use of store-bought puff.



  • 150 g raisins
  • 125 ml (½ cup) dark rum
  • 300 g caster sugar
  • 12 egg yolks
  • 500 ml (2 cups) milk
  • 500 ml (2 cups) cream

Tarte tatin

  • 1 roll frozen butter puff pastry, defrosted (or use thinly rolled homemade pastry)
  • 6 large bananas
  • 250 g caster sugar
  • 60 ml (¼ cup) water
  • 80 ml ( cup) dark rum
  • 60 ml (¼ cup) cream
  • 1 egg, beaten, for egg-wash

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the ice cream: soak raisins in dark rum overnight.

In a large bowl, whisk together sugar and egg yolks. Place milk and cream in a 2-litre saucepan and bring almost to the boil. Whisk hot milk mixture into the egg mix, then return to a clean saucepan and place over a moderate heat. Using a wooden spoon, stir constantly until custard thickens and coats the back of the spoon. Do not let mixture boil. Strain through a fine sieve, then refrigerate until cold.

Churn cold ice-cream mixture in an ice-cream machine. Once fully churned, stir rumand raisins through, and store in the freezer.

For the tarte tatin: pre-heat the oven to 220ºC. Butter a 26–28 cm frying pan. Cut thepuff pastry to fit the top of the pan and set aside. Peel bananas and slice thickly on the diagonal.

Combine sugar and water in a small saucepan and stir over a low heat until sugar dissolves. Bring to the boil, and boil without stirring until syrup turns to a dark caramel colour. Immediately remove from the heat and, very carefully, as caramel spits, stir in the rum. Return to a low heat and stir until smooth, then add cream and bring to the boil.

Pour the caramel into the base of the pan. Arrange sliced banana in concentric circles, then top with the puff pastry circle. Egg-wash pastry by brushing with beaten egg. Take care not to let egg run down the edge of the pastry. Bake for 10–12 minutes or until pastry is golden.

To serve: remove the tart from the oven and, while still quite hot, invert tart onto the centre of a serving plate. Top each serving with a spoonful of rum and raisin ice cream.

Recipe from The Great Australian Baking Book - edited by Helen Greenwood, Tim Harper and Ruth Hobday. Photography by Lottie Hedley (Echo Publishing, pb, $39.99)