Nutella Banana Tarte Tatin
Ingredients
The tart
-
1
sheet
frozen puff pastry, thawed
-
¾
cup
Nutella
-
⅔
cup
sugar
-
2
tablespoons
butter
-
¼
teaspoon
salt
-
1
tablespoon
heavy cream
-
1
teaspoon
vanilla extract
-
4-5
pieces
ripe but firm bananas, peeled and halved lengthwise
Cinnamon Sugar Pumpkin Seed and Hazelnut Crunch
-
4
tablespoons
unsalted butter
-
1
teaspoon
vanilla extract
-
⅔
cup
hazelnuts
-
⅓
cup
pepitas (shelled raw pumpkin seeds)
-
⅓
cup
pumpkin seeds in the shell (or more pepitas)
-
¼
cup
brown sugar
-
1½
teaspoons
cinnamon
-
⅓
teaspoon
kosher salt
Instructions
- Preheat the oven to 350°F.
- In a skillet, melt the butter over medium heat until browned, then stir in vanilla, hazelnuts, pepitas, pumpkin seeds, brown sugar, cinnamon, and salt.
- Spread the mixture on a parchment-lined baking sheet and roast for 20-30 minutes, stirring every 10 minutes.
- Increase the oven to 400°F.
- Roll out the puff pastry into a rough 10-inch circle and spread Nutella over it, then refrigerate.
- In a skillet, heat sugar over medium-high heat until it melts and turns amber, then stir in salt, butter, and cream until smooth.
- Arrange bananas in the skillet, drizzle with vanilla, and cook for 2-3 minutes.
- Place the pastry over the bananas and tuck it slightly under them.
- Bake for 25 minutes until puffed and golden, then invert onto a serving plate.
- Serve warm with vanilla ice cream and the pumpkin seed crunch.
Nutrition Facts (estimated)
Servings
8
Calories
625
Total fat
35g
Total carbohydrates
70g
Total protein
9g
Sodium
200mg
Cholesterol
20mg
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