Recipe By Curtis Wolfe
Published Jun 19th
Prep 15m Cook 35m Additional 10m Ready In 60m
Servings 6 servings Calories 779.8

This adds a Latin flair to any meal! You can add soda (pop for those of you from the midwest) (red Fanta®, Orange Crush®, or Inca Kola®) to add color and flavor.

Recipe Ingredients

  • ½ cup white sugar
  • ¼ cup unsalted butter
  • 2 teaspoons cinnamon
  • 4 large ripe plantains, peeled and cut diagonally into 1/2-inch slices
  • 1 sheet frozen puff pastry, thawed
  • 1 cup mascarpone cheese
  • ½ cup confectioners' sugar

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
  3. 3 Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
  4. 4 Spread puff pastry sheet over plantains, tucking corners into the skillet.
  5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
  6. 6 Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.

Nutrition Facts

  • Calories 779.8
  • Carbohydrate 104.3 g
  • Cholesterol 67 mg
  • Fat 41 g
  • Fiber 5.2 g
  • Protein 8.1 g
  • Saturated Fat 18.3 g
  • Sodium 128.6 mg
  • Sugar 54.7 g


  1. Much easier than it sounds and really delicious combination of flavors.