Nutella Banana Tarte Tatin w/Cinnamon Sugar Roasted Pumpkin Seed Hazelnut Crunch.
This is all of my favorite things.
All of them.
Plus, I do think that today calls for chocolate, but then again I was raised to think that everyday calls for at least a little chocolate. Fridays though? Those are double chocolate days.
So my week. Let me tell you a little about it. It’s been filled with barn decisions. Well, I guess so was last week, but it’s all exciting and a little nerve-racking at the same time. It’s exciting for obvious reasons, but the nerve-wracking part??? Ugh. See, there is this thing with the county and it’s a really long story that I could never possibly explain to you properly, but the bottom line is there are some easement issues. Whenever there are issues with the county, IT’S NEVER GOOD.
And oh my gosh, it’s so stressful because we have to get this easement issue straightened out. I guess the county never got an easement from the previous owners for the existing gas line that runs along the northern border of our property – that three other homeowners (besides us) tap off of. But I mean HELLO, it’s already there now, and we own the property. We’ll give you the easement, just get this thing done. Apparently legally it is just not that easy! If don’t get it resolved quickly we will miss the cut off date of October 15, the last date that you can dig a gas line up here because of freezing – until May 15! That would mean no barn completion this year.
Enter major sad face.
Told you, kind of nerve-racking. I am just praying it all gets worked out, and fast, because everything is starting to come a long. I decided on windows and cabinets this week. Like the final decisions. Orders placed and all. I had a TON of help from my awesome mom with the windows because to be honest, I really did not care all that much. I probably should, but all I cared about was that my north facing window, that I will be shooting at, is a decent size and will allow for some nice light. Other than that, I was kind of like, “well, I really just want them to be cute”. Luckily, I had my dad to remind me that they needed to actually be functional as well. So, I had mom for style, dad for practicality and me for the final say.
It worked out pretty good… except it took my mom two days to decide that she didn’t like the look of the windows we were going to use at all. So then it was on to an all new window company. Thankfully we all loved the other company and were able to make a much quicker decision. Team work, but really, thanks to my mom for taking the reigns on the windows. A little boring for me I guess.
Also, it’s nice to have parental help. Especially for someone who is young and has never built a house before. Knowledge is everything, and on barn renovations, I have none.
Other highlights of my week? Collecting (more like hoarding) mini sugar pumpkins + all the fall gourds I could hold and making a mini pumpkin patch. One, I am obsessed with pumpkins and two, because it is early fall, I want to steal all the cutest pumpkins before everyone else decides it’s time to get some. Nothing wrong with having too many sugar pumpkins, and/or gourds come Thanksgiving.
And um, our chickens laid eggs this week. SO EXCITING!!
I have to say though, the best part of my week came early. Actually it was Monday, the day I made this.
I guess it is kind of obvious as to why it was the best part of my week though, right?
I mean, just look at all that delicious gooeyness, and with ice cream too. I am telling you, it’s a heavenly dessert.
And yes, I roasted some pumpkin seeds (in cinnamon sugar and butter!) to top this tarte. I really just could not resist the bag of already cleaned pumpkin seeds at the grocery store. Do you guys get those in your stores too? This was the first time I have ever seen them, but wow! Such a time saver.
The base of this Nutella Banana Tarte Tatin is puff pastry, which I actually love and wish I used more often. I will definitely be using these more, the stuff is good! The next step is to slather the puff pastry with a generous amount of Nutella. Next, make some caramel, press some bananas into the caramel and add the puff pastry. Bake and be amazed. It’s a quick and simple dessert to make, but people seem to be really impressed by it. I guess because it turns out so pretty, although mine was far from perfect. But if I have learned anything about the appearance of a finished dish over that last two years, it is that pretty food is overrated. All you want is real food that tastes delicious.
And trust me, this may not be the prettiest tarte tatin you have ever seen, but it’s crazy good.
Really, it is. Oh, and do not skip the ice cream. Ice cream is a must. No exceptions.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutella Banana Tarte Tatin with Cinnamon Sugar Roasted Pumpkin Seed and Hazelnut Crunch.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: cinnamon, nutella, pumpkin, tarte
And trust me, this may not be the prettiest tarte tatin you have ever seen, but it's crazy good.
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 ripe but firm bananas, peeled + halved lengthwise
Cinnamon Sugar Pumpkin Seed and Hazelnut Crunch
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2/3 cup hazelnuts
- 1/3 cups 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
Instructions
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Start out by making the Cinnamon Sugar Pumpkin Seed and Hazelnut Crunch. Preheat the oven to 350 degrees.
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In a heavy-bottomed medium skillet, add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan. Remove from the heat and stir in the vanilla, hazelnuts, pepitas, pumpkin seeds, brown sugar, cinnamon and salt. Toss well and then spread the mixture out onto a parchment lined baking sheet. Roast for 20-30 minutes, stirring every 10 minutes to make sure nothing is burning. Remove from the oven and set aside. Increase the oven to 400 degrees F.
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While the pumpkin seed crunch is roasting, assemble the tarte. Working on a floured surface, roll out the puff pastry into a rough 10 inch circle. Transfer the pastry to a floured cookie sheet. Spread the nutella over the pastry. Place in the fridge until ready to use.
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In a 9-10 inch skillet, heat the sugar over medium high heat. As the sugar begins to melt, stir frequently to help it melt evenly. Continue to cook and stir until the caramel begins to turn a medium amber color. Remove from heat and let sit 2 minutes. Then carefully stir in the salt, butter, and cream until smooth.
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Arrange the bananas in the skillet, overlapping them slightly if needed. Return the skillet to medium heat and cook 2 minutes. Drizzle the vanilla over the bananas. Cook another 1 to 2 minutes. Remove from the heat.
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Place the pastry, Nutella side facing down over the bananas. Use your fingers to sort of tuck the pastry around and slightly under the bananas.
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Bake for 25 minutes or until the pasty is puffed and lightly golden brown. Remove from the oven and let sit a minute. Now carefully invert the the tarte onto a serving plate. If a few bananas slide out of place, don't worry just slide them right back into place. Serve warm with a big scoop of vanilla bean ice cream and the cinnamon sugar, pumpkin seed and hazelnut crunch. Mmm!
I mean?? How could you not be excited about that? Impossible.
Whoa girl, so much happiness going on here! I love the bananas and that crunch!! YUM!
Looks completely delectable. A combination of flavors that are out of this world. And yes, Puff Pastry is a good thing!
Actually, that is the prettiest tarts tatin I have ever seen! Sounds delicious!
Gosh, I really hope you guys get everything resolved with the gas line; sounds like a nightmare!
This looks delicious Tieghan, and I think it looks gorgeous too! There is nothing prettier than a mess of chocolate and ice cream.
Totally prayin’ for your barn situation! I’m sure you’ll get it all worked out!
Until then, I think that distracting yourself by faceplanting into this cake is a great idea. Pinned!
This is so what I’m making for my birthday dessert and I love how you “have” to serve it with ice cream. And I love how it incorporate pumpkin seeds, best ever!!
Tarte tatin is one of my favorite desserts, love your twist on it! And need that pumpkin seed hazelnut crunch in my life.
All I can say is, Wow! I mean , this looks so decadent! That hazlenut crunch topping sounds like the perfect addition to pretty much any Fall desert!
Thank you! I love the crunchy topping too!
Please consider more picture of the process! It all sounds so good but the where are the bananas in the photos? Do you leave them halved or sliced? Do I bake it in the same skillet? Thank you for the help, I can’t wait to make this for my Nutella addicted daughter!
Hey Terri, sorry, this was a harder recipe to do step by step photos for. Everything is stated in the directions, but you leave the bananas halved and yes, you bake everything in the same skillet. Please let me know if you have any more questions and I hope you love this!
I’m going to suggest that one of the main reasons you made it through a week that sounds pretty crazy to me is that you had this amazing dessert on Monday… all weeks should start like this!
Haha! I think that is right on!!
Thanks Jessica!
Oh my, now this is a desert to remember.
This looks fan-freakin’-tastic! I almost can’t believe my eyes! Can this be my birthday cake today?!
Good lord. I don’t even have any words for this except for cliche things like, “delicious!”, “drooling!” and “can I please have some now?!” SMonst other things. Hope the barn stuff works out for you!!
Haha! Thanks so much, Nicole! Hope you are enjoying your weekend!
This looks totally dreamy, and surprisingly easy! Anytime Nutella and caramel hang out together I’m game 🙂
Thanks so much, Katie!! Hope you are having a great weekend!
you had me at nutella and banana!
Thanks!!
I’m in love with all that Nutella and hazelnut goodness. Perfect Friday dessert!
Thanks Laura! Hope you had a great Friday!
Dealing with red tape is horrible. But this? This would make it bearable!! 🙂
It so is!!
Thanks Dorothy!
Your tatin looks crazy good, Tieghan! I mean completely insane, so much beauty in imperfection. My tatin always comes out messy but that’s what I love about it! Pumpkin seeds and hazelnuts for an extra crunch-genius!
Yeah, mine came out messy too, but hey all that matters is the taste! Thanks Julia!
There are way too many delicious things in the title for this not to be good!
Haha! Thanks so much, Karishma!
Love everything happening here!!
Country living definitely has its perks + downfalls. 😛 Hope things are smoothed out for you soon.
Thank you so much, Valerie! 🙂
Absolutely gorgeous! This tarte tatin needs to happen soon! I have crazy weeks coming and this would definitely help! 🙂
This is a savory during crazy times! 🙂
Thanks Anna!
I love your take on the tarte tatin and I agree with you the ice cream is a must. Hope you get to work things out at the home front soon!
Thanks Nik!! Hoping this things will be smooth sailing soon! 🙂
it looks delicious!
Thank you! 🙂
Nutella! I could eat it by the spoonful!…I do eat it by the spoonful….
Haha! I know, it is so good. THANKS!
You will need to invite those county people over when you’re cooking something that way you will win them over–if not I will pray for a good end to this.
Haha, that is good idea!!
Thanks Nancy!
Looks amazing! I love your photographs!
Thanks Valentina!
I wanted to lick my screen as soon as I saw this!! 😉 That pumpkin seed hazelnut crunch-gah! Love it so much! Pinned!
Haha! Thank you, Jocelyn!
wow wow wow! you are seriously talented in not only creative unique dishes but spectacular photography! I love everything about your blog and can tell you put so much effort and passion into this blog. Thank you for sharing! may I ask what that black/grey backdrop you use in this picture is? Is it a table or a board you use because I really love this backdrop and how it makes the food POP & would like to use something like this for my photos. Thank you and keep it up!
Thanks Missy! That is so sweet of you to say! 🙂
That backdrop is a table that was in our house when we moved in. It is TV stand I believe. Thanks again and happy belated Thanksgiving!
Wow! This looks amazing! I have some friends coming over and I was thinking if the cake is good served cold as well because I don’t have time to serve it warm :(. Thank you 😀
Cold will be great! Hope everyone loves this! 🙂
I made this for my husbands birthday …one of the best things i have eaten . Simple banana tarte tatin is Ok .but when u add nutella. OMG. Its just SOMETHING. I am soo in love with ur desserrs and the twists. Esp chocolate ones. That other blogs seem to be making boring food. 🙂
With all the words you poured on the page, by the time I reached the actual recipe, I had lost interest in it. Shame.
Hi Dalia! That is why there is a “skip to recipe” button on the top of my page. No need to read the post if you’re not interested. xTieghan