Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch

The Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch is a delightful creative twist on a classic dessert that blends rich flavors and textures seamlessly. I remember the first time I tried to make this dish; the sweet aroma of Nutella melting into the flaky puff pastry filled the kitchen with warmth. It was a chilly fall afternoon, and I was looking for something comforting yet exciting to whip up. The combination of caramelized bananas, crunchy hazelnuts, and the unexpected pop of pumpkin seeds transformed my dessert experience. It’s the sort of indulgent treat that brings smiles and warmth to any table. Every bite combines gooey sweetness with a hint of crunch, enlivening the palate in a way that’s simply unforgettable.

As I gathered my ingredients, I couldn’t help but smile at the memories of past gatherings where this dish stole the show. Friends and family often request this dessert, and each time I make it, I can’t help but feel a sense of pride as the dish comes together beautifully. The art of layering flavors and textures is something I’ve come to cherish, and this recipe encapsulates that perfectly. Whether it’s for a special occasion or a cozy night in, the Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch never disappoints. It’s more than a recipe; it’s a chance to create memories.

What Goes Into Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch

Creating the Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch is all about the balance of key ingredients that work beautifully together. Each plays a vital role, from the rich Nutella to the soft, sweet bananas, and the hazelnuts that add a wonderful crunch. Together, they come together to create a dish that’s truly special.

• 1 sheet frozen puff pastry, thawed: The perfect base that provides a flaky, buttery crust.
• 3/4 cup Nutella: This rich chocolate-hazelnut spread adds creaminess and depth to the dish.
• 2/3 cup sugar: Essential for caramelizing and enhancing the flavors of the other ingredients.
• 2 tablespoons butter: Adds richness and flavor, crucial for the caramel process.
• 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavors.
• 1 tablespoon heavy cream: Contributes to the smooth texture of the caramel.
• 1 teaspoon vanilla extract: A warm note that rounds out the flavor.
• 4-5 ripe but firm bananas, peeled and halved lengthwise: Their sweetness and structure are perfect for layering.
• 4 tablespoons unsalted butter: For making the crunchy topping and caramelizing the bananas.
• 2/3 cup hazelnuts: Adds a wonderful crunch and nutty flavor.
• 1/3 cup pepitas (shelled raw pumpkin seeds): They provide an unexpected crunch and a hint of nuttiness.
• 1/3 cup pumpkin seeds in the shell (or 1/3 cup more pepitas): Optional, for additional texture and flavor.
• 1/4 cup brown sugar: Brings a deeper sweetness and a hint of molasses flavor.
• 1 1/2 teaspoons cinnamon: A warm spice that enhances the overall flavor profile.
• 1/3 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.

Instructions for Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch

Making the Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch is a journey of flavors and textures. Each step is crucial to achieving that perfect balance. Let’s dive into the process!

1. Start out by making the cinnamon sugar pumpkin seed and hazelnut crunch. Preheat your oven to 350 degrees Fahrenheit. In a heavy-bottomed medium skillet, add the butter and melt it over medium heat until it just begins to brown. You’ll see the butter melt, foam, and froth, and then start to brown along the bottom. This is the moment when the nutty flavor develops.
2. Once the butter is browned, remove it from heat and stir in the vanilla, hazelnuts, pepitas, and pumpkin seeds. Follow this with the brown sugar, cinnamon, and salt. Toss everything together well, ensuring it’s all coated in that delicious butter.
3. Spread the mixture out onto a parchment-lined baking sheet. Roast it in the preheated oven for 20 to 30 minutes, stirring every 10 minutes to ensure nothing burns. The mix should become golden and fragrant. Once done, remove it from the oven and set it aside.
4. Increase the oven temperature to 400 degrees Fahrenheit. While the crunch is roasting, prepare the tarte. On a floured surface, roll out the puff pastry into a rough 10-inch circle. Transfer the pastry to a floured cookie sheet.
5. Spread the Nutella over the rolled out pastry, ensuring it’s evenly covered. Once done, place the sheet in the fridge to keep it chilled while you prepare the caramel.
6. In a 9 or 10-inch skillet, heat the sugar over medium-high heat. Stir frequently to help it melt evenly. Watch closely as it cooks; you want it to turn a medium amber color. This is when the caramel flavor develops.
7. Once the sugar is the right color, remove it from the heat and let it sit for about 2 minutes. Carefully stir in the salt, butter, and heavy cream until you achieve a smooth consistency.
8. Now, arrange the bananas in the skillet, overlapping them slightly if necessary. Return the skillet to medium heat and allow it to cook for about 2 minutes. Drizzle the vanilla over the bananas and cook for another 1 to 2 minutes. Remove from heat.
9. Take the chilled pastry and place it, Nutella side facing down, over the bananas. Use your fingers to tuck the pastry around and slightly under the bananas, ensuring it’s snug.
10. Bake for 25 minutes or until the pastry is puffed and lightly golden brown. Once done, remove from the oven and let it sit for a minute to cool slightly. Carefully invert the tarte onto a serving plate. If some bananas slide out of place, don’t worry; just slide them back.
11. Serve warm with a generous scoop of vanilla bean ice cream and sprinkle on the cinnamon sugar, pumpkin seed, and hazelnut crunch. Enjoy the explosion of flavors and textures!

Pro Tips and Tweaks

When making the Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch, there are some helpful tips to ensure you get it just right. Here are my top suggestions:

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to two days. However, the pastry is best consumed fresh.
• Freezing: You can freeze the assembled but unbaked tarte for up to a month. Just thaw in the fridge before baking.
• Pairing: This dish pairs beautifully with a scoop of vanilla ice cream or a drizzle of heavy cream.
• Variations: Try adding different nuts or experimenting with various spreads, like almond or peanut butter.
• Don’t skip the cinnamon: It adds warmth and enhances the flavors of the bananas and Nutella significantly.

What Complements This Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch

When serving the Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch, here are some delightful pairings and occasions to consider:

• Winter Gatherings: Ideal for holiday parties or cozy winter nights with friends and family.
• Afternoon Tea: Perfect to serve with tea or coffee during a relaxed afternoon gathering.
• Celebrate Fall: Embrace the flavors of fall by serving this at Thanksgiving or harvest celebrations.
• Storage Tips: Keep any leftovers covered in the fridge to maintain their freshness.
• Pairings: Complement with fresh whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.

FAQ

Conclusion

The Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch is truly a special dessert that beautifully merges rich chocolate, caramelized bananas, and delightful crunch. It’s perfect for any occasion and is sure to satisfy your sweet tooth. I encourage you to try making this recipe, as it’s not just a treat, but a wonderful way to create lasting memories with family and friends around the table.

Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch

The ultimate comforting dessert! This Nutella Banana Tarte Tatin Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch features layers of rich Nutella, perfectly caramelized bananas, and a delightful crunch from hazelnuts and pumpkin seeds. Perfect for fall gatherings, this dish is sure to impress with every delicious bite!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 sheet frozen puff pastry thawed
• 3/4 cup Nutella
• 2/3 cup sugar
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 4-5 pieces ripe but firm bananas peeled and halved lengthwise
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2/3 cup hazelnuts
• 1/3 cup pepitas shelled raw pumpkin seeds
• 1/3 cup pumpkin seeds in the shell (or 1/3 cup more pepitas)
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/3 teaspoon kosher salt

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Whisk
• Mixing Bowl
• Peeler
• Wooden Spoon

Method

 

1. Start out by making the cinnamon sugar pumpkin seed and hazelnut crunch. Preheat your oven to 350 degrees Fahrenheit. In a heavy-bottomed medium skillet, add the butter and melt it over medium heat until it just begins to brown. You’ll see the butter melt, foam, and froth, and then start to brown along the bottom. This is the moment when the nutty flavor develops.
2. Once the butter is browned, remove it from heat and stir in the vanilla, hazelnuts, pepitas, and pumpkin seeds. Follow this with the brown sugar, cinnamon, and salt. Toss everything together well, ensuring it’s all coated in that delicious butter.
3. Spread the mixture out onto a parchment-lined baking sheet. Roast it in the preheated oven for 20 to 30 minutes, stirring every 10 minutes to ensure nothing burns. The mix should become golden and fragrant. Once done, remove it from the oven and set it aside.
4. Increase the oven temperature to 400 degrees Fahrenheit. While the crunch is roasting, prepare the tarte. On a floured surface, roll out the puff pastry into a rough 10-inch circle. Transfer the pastry to a floured cookie sheet.
5. Spread the Nutella over the rolled out pastry, ensuring it’s evenly covered. Once done, place the sheet in the fridge to keep it chilled while you prepare the caramel.
6. In a 9 or 10-inch skillet, heat the sugar over medium-high heat. Stir frequently to help it melt evenly. Watch closely as it cooks; you want it to turn a medium amber color. This is when the caramel flavor develops.
7. Once the sugar is the right color, remove it from the heat and let it sit for about 2 minutes. Carefully stir in the salt, butter, and heavy cream until you achieve a smooth consistency.
8. Now, arrange the bananas in the skillet, overlapping them slightly if necessary. Return the skillet to medium heat and allow it to cook for about 2 minutes. Drizzle the vanilla over the bananas and cook for another 1 to 2 minutes. Remove from heat.
9. Take the chilled pastry and place it, Nutella side facing down, over the bananas. Use your fingers to tuck the pastry around and slightly under the bananas, ensuring it’s snug.
10. Bake for 25 minutes or until the pastry is puffed and lightly golden brown. Once done, remove from the oven and let it sit for a minute to cool slightly. Carefully invert the tarte onto a serving plate. If some bananas slide out of place, don’t worry; just slide them back.
11. Serve warm with a generous scoop of vanilla bean ice cream and sprinkle on the cinnamon sugar, pumpkin seed, and hazelnut crunch. Enjoy the explosion of flavors and textures!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to two days. However, the pastry is best consumed fresh.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.