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Plantain Tarte Tatin

Lauren V. Allen

BY The Editors

PUBLISHED December 3, 2024

If you’re anything like me and have so many plantains around that a good portion of them get too ripe, too soon, this is the perfect recipe. Especially when you’ve had enough of the sticky bun: this is your next plantain adventure.

 

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Plantain Tarte Tatin

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Ingredients

  • 2 tablespoons coconut oil
  • 6 tablespoons (3/4 stick/85 g) unsalted butter, softened
  • 3 extra-ripe plantains, peeled and cut into 1 1/2-inch- thick rounds
  • 4 to 6 tablespoons (60 to 90 mL) coconut water
  • 1/2 cup lightly packed (100 g) light brown sugar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Pinch of kosher salt
  • 12 ounces (340 g) puff pastry, homemade or store-bought (see note, below)

Instructions

  1. Preheat the oven to 400°F. In a large nonstick pot, melt the coconut oil and 1 tablespoon of the butter over medium heat. Place the plantains in the pot, cut-side down, and cook until lightly golden brown on both sides, about 2 minutes per side. Add 3 tablespoons of the coconut water and cover the pot.
  2. Cook for 3 to 4 minutes, until the plantains are completely soft, adding more coconut water as needed if the pot starts looking dry before the plantains have adequately softened. Once the plantains are soft, increase the heat to high to cook off any remaining coconut water.
  3. Reduce the heat to medium and add 1 tablespoon of the butter, the brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt and lightly toss to coat the plantains.
  4. Spread the rest of the butter evenly over the surface of a 10-inch oven-safe skillet (preferably cast iron). (Alternatively, spread the butter over a baking sheet in a circle where the tarte will go.)
  5. Sprinkle the brown sugar mixture over the butter and arrange the plantains on top of the circle of butter and sugar, packing them in tight to fill every nook and cranny.
  6. If you’re using homemade puff pastry, roll it out to 1/4 inch thick and at least 11 inches square. Lay the pastry over the plantains, then trim it into a circle that extends 1 inch beyond the edges of the plantains (it will shrink as it bakes). Tuck the pastry in around the plantains, between them and the pan. Pierce the pastry once with a paring knife to create a vent for steam.
  7. Bake for 30 to 40 minutes, until you see the pan caramel bubbling through the sides and the puff pastry is crispy, deep golden, and baked all the way through. Remove from the oven and let stand for 5 to 10 minutes.
  8. Place a serving platter larger than the skillet over the tart and carefully flip the platter and the skillet together to remove the tart from the pan, being careful not to burn yourself with the pan caramel. Let cool slightly before serving.

NOTE: If you’re using store-bought pastry, you’ll need one 14-ounce (400 g) sheet of frozen puff pastry dough (I recommend Dufour brand).

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