If you like snacking on bananas, you're in for a treat: These familiar fruits are even better in this delicious, impressive-looking (but easy to make) upside-down tart.



For the Crust
For the Filling


Instructions Checklist
  • Make the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or overnight).

  • Preheat oven to 375 degrees. Make the filling: In a 10-inch ovenproof skillet, melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.

  • On a floured work surface, roll dough into a 12-inch round. Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45 to 50 minutes. Invert onto a serving plate and serve warm.

Cook's Notes

Top It Off
Instead of trimming away excess dough, fold it over to make a sturdier base for the tart. Besides, who doesn't love more crust? Serving whipped cream alongside is not essential -- but it is wonderful.

Reviews (2)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My aunt made this tart with a variety of banana (silk fig) that grows on our tree in my (and many people's) Florida backyard. She said she followed the recipe exactly. IT WAS EXCELLENT. The crust was soft and flaky inside but crunchy on the outside with the caramalized sugar. I want to eat this tart all day every day for the rest of my life. 😍 And I don't even like bananas all that much!
Rating: Unrated
Excellent and unusual! I used a Pillbury crust because I was pressed for time, and I had light rum and light brown sugar so I added about 1 T of molasses before adding the rum. It was a little dicey flipping the tart when it was hot out of the oven, but I used a large plate and only a little liquid spilled out. I served it with whipped cream, and added a little powdered sugar and rum to the cream as it started to thicken. This was a huge hit--really delicious!