If you’re looking to switch things up from traditional sticky buns, this plantain tarte tatin is your next culinary adventure.

While classic pies like pumpkin, pecan, or apple are holiday staples, they can feel a bit predictable. This fall and winter, try something unique yet equally delicious: a plantain tarte tatin from Paola Velez’s new cookbook, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store. It’s also an easier option compared to her famous pecan-plantain sticky buns.

Velez notes, “If you’re like me and find yourself with too many plantains that ripen quickly, this recipe is ideal. When you’ve had your fill of sticky buns, this is your next plantain venture.”

Traditionally, tarte tatin is a French dessert made with apples, but in this recipe, plantains take their place, complemented by classic ingredients: butter, sugar, spices, and a delectable caramel that practically makes itself.

Ingredients

• 2 tablespoons coconut oil
• 6 tablespoons (¾ stick) unsalted butter, softened and divided
• 3 extra-ripe plantains, peeled and sliced into 1½-inch thick rounds
• 4 to 6 tablespoons coconut water, divided
• ½ cup lightly packed light brown sugar
• 3 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• Pinch of kosher salt
• 14 ounces frozen, store-bought puff pastry (or 12 ounces homemade puff pastry)

Directions

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. Add the plantain slices, cut-side down, and cook until they turn lightly golden brown on both sides, about 2 minutes per side. Pour in 3 tablespoons of coconut water and cover the pot.
2. Cook until the plantains are fully soft, adding more coconut water if necessary to prevent the pot from drying out, about 4 minutes. Once soft, increase the heat to high to evaporate any remaining coconut water.
3. Reduce the heat to medium, then add 1 tablespoon of the butter along with the brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Gently toss to coat the plantains.
4. Evenly spread the remaining butter over a 10-inch oven-safe skillet, preferably cast iron. Alternatively, butter a baking sheet in a circular shape where the tarte will go. Sprinkle the brown sugar mixture over the butter and arrange the plantains tightly on top, filling in all gaps.
5. If using homemade puff pastry, roll it out to ¼ inch thick and at least 11 inches square. Lay the pastry over the plantains, trimming it into a circle that extends 1 inch beyond the edges of the plantains. Tuck the pastry between the plantains and the pan, then pierce it once with a paring knife to allow steam to escape.
6. Bake until the caramel bubbles around the sides and the puff pastry is golden brown and fully cooked, about 30 to 40 minutes. Remove from the oven and let cool for 5 to 10 minutes.
7. Place a platter larger than the skillet over the tarte and carefully flip them together to release the tart from the pan, being cautious of the hot caramel. Allow to cool slightly before serving. Enjoy!