She Strengthens

Banana Coffee Upside-Down Tart: A Twist on a French Classic

Inspired by the iconic tarte Tatin, we’ve created a unique dessert that replaces apples with bananas and infuses the caramel with rich coffee flavors.

Selecting the Perfect Bananas

When choosing bananas, opt for firm-ripe ones with a hint of green. Avoid overripe bananas, as they’ll become mushy during baking.

Essential Equipment

A 12-inch cast iron skillet is ideal for this recipe, but any heavy-bottomed, oven-safe frying pan will work. Have a platter or plate with a slight lip handy for turning out the tart once it’s cooled.

Preparation Strategy

Make the pie dough ahead of time, or use high-quality store-bought dough for a quicker solution.

Tart Ingredients

• Basic Pie Dough
• 8 tablespoons cold unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup strong brewed coffee
• 1 (4-inch) cinnamon stick
• 3 (3-inch) strips lemon zest
• 2 teaspoons vanilla extract
• 6 firm-ripe bananas
• 2 tablespoons freshly squeezed lemon juice
• Coffee, cinnamon, or vanilla ice cream for serving

Pie Dough Ingredients

• 8 tablespoons cold unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup strong brewed coffee
• 1 (4-inch) cinnamon stick
• 3 (3-inch) strips lemon zest
• 2 teaspoons vanilla extract

Baking the Tart

1. Preheat the oven to 425°F and position the rack in the center.
2. Melt butter over medium-high heat in a 12-inch cast iron skillet or other large, heavy oven-safe pan.
3. Add brown sugar, coffee, cinnamon stick, and lemon zest, stirring continuously until the mixture boils.
4. Reduce heat to medium-low and simmer, stirring frequently, until the sugar is completely melted and the mixture is thick and syrupy, about 5 minutes.
5. Remove the cinnamon stick and lemon zest, and discard. Stir in vanilla extract and remove the skillet from heat.

Assembling the Tart

1. Peel bananas and cut them on the bias into 1/2- to 3/4-inch-thick slices.
2. Add banana slices and lemon juice to the syrup mixture, stirring gently to coat thoroughly.
3. If desired, arrange banana slices in a decorative pattern.
4. On a lightly floured surface, use a rolling pin to roll the dough into a round that is just larger than the skillet.
5. Lay the dough over the banana filling, tucking overhanging dough around the sides. Prick the dough with a fork in several places.

Baking and Serving

1. Bake until the crust is puffed and golden, and the filling is bubbling around the edges, about 25 minutes.
2. Remove from the oven and let sit on a wire cooling rack for 15 minutes.
3. Run a spatula around the perimeter of the tart and place a rimmed platter that is slightly larger than the cast iron skillet upside down over the pan.
4. Flip the skillet and plate over to invert the tart. Slice the warm tart into wedges and serve with ice cream.