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Banana and Date Upside-Down Tart

  • 10 minutes
  • 25 minutes
  • 6
Banana and Date Upside-Down Tart

Fresh dates are wonderful when cooked with cardamom in an upside-down tart. If you cannot get them fresh, use moist packet dates.


  • 2 frozen pre-rolled sheets sweet short pastry, defrosted
  • 14 fresh dates
  • 3-4 firm large bananas
  • 25 grams butter
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cardamom


  1. Preheat the oven to 200ºC and place the rack just above centre.
  2. Place one pastry sheet on top of the other and, on a lightly floured bench, roll out to about 25cm round then set aside to rest.
  3. Cut the dates in half lengthwise and remove the stone. Peel and cut the bananas on a slight angle into 2cm-thick slices.
  4. Heat the butter in a 20-23cm ovenproof frying pan and stir in the brown sugar and cardamom. When the mixture is bubbling, arrange the dates and bananas in the base of the pan and cook for 1 minute.
  5. Roll the pastry over the top of the fruit, tucking the pastry in around the edges.
  6. Bake in the preheated oven for 15-18 minutes or until the pastry is golden and cooked.
  7. Stand for 5 minutes before turning upside down on a serving plate. Serve with rich vanilla ice cream and sweetened whipped cream.

Cooks Tips

Use muscovado sugar instead of brown sugar for a richer caramel-like flavour.

Vary the spices - try ginger or mixed spice.

Use puff pastry in place of sweet short pastry.

Add the grated rind of one orange with the bananas.

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