The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Banana tarte Tatin with nutmeg ice-cream

This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

You'll need

175 gm caster sugar 50 gm unsalted butter, diced 6 bananas 2 sheets frozen puff pastry   Nutmeg ice-cream 500 ml (2 cups) milk 1 tsp ground nutmeg 125 gm egg yolks, from 7-8 eggs 110 gm (½ cup) caster sugar 125 ml (½ cup) pouring cream


  • 01
  • First, make the nutmeg ice-cream. Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to infuse for 30 minutes. Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk. Cook the custard over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Strain the custard into a bowl sitting in a larger bowl full of ice, so that it cools rapidly. Stir in the cream, then churn in an ice-cream machine according to the manufacturer’s instructions.
  • 02
  • Preheat the oven to 180C. Make the caramel base for the tarts by combining the sugar and 50ml of water in a small heavy-based saucepan over high heat. Cook the syrup until it is golden, then remove the pan from the heat and whisk in the butter. Divide the caramel among 6 tarte Tatin pans. Cut the bananas into 5mm slices and place them on top of the caramel, arranging the slices in a single, slightly overlapping layer. Cut out 6 puff pastry rounds to fit the tarte Tatin pans and place one in each pan, tucking the edges in, then bake for 20 minutes or until golden. Gently turn out each warm tarte Tatin by turning the pan upside-down and tapping the bottom; it should slide out. Place a tart in the centre of each plate, top with a scoop of nutmeg ice-cream and serve immediately.

The ethereal combination of flaky puff pastry, caramelised bananas and creamy nutmeg ice-cream is sublime. In the kitchen at Aria, we use small cast-iron frying pans as tarte Tatin moulds, but any round tart tins about 8-10cm wide and 2cm deep would do.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Look towards a leaner, sweeter wine from a cool-climate region, such as Tasmania. Iced rieslings from the Coal River Valley have succulent honeysuckle on the palate and a vibrant acidity.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.