Pumpkin Spice Banana Tarte Tatin with Crystallized Ginger and Toasted Hazelnuts

Pumpkin Spice Banana Tarte Tatin with Crystallized Ginger and Toasted Hazelnuts

Banana Tarte Tatin with Toasted Hazelnuts and Ice Cream Stock Food Photo

© Nicole Branan | Image ID: 33-911

Full Size Image Dimensions: 4016 pixels by 5755 pixels

 

Image Description: An overhead view of a small banana tarte tatin (an upside down tart) topped with chopped hazelnuts and a scoop of vanilla ice cream. The dessert is photographed from overhead on a dark, rustic farmhouse table.

Image Keywords: fruit, upside down, baked, tart, french, distressed wood surface, sweet, nuts, vertical, food, fork, missing bite, melted, warm, caramelized, pastry, moody, farm table, stock food photo, stock food image, stock photography, food photography

 

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Recipe Notes: This cute banana tarte tatin is baked in an individual ramekin and makes a great dessert for any occasion. I flavored the caramel in this recipe with pumpkin spice (pumpkin spice season is year-round in my kitchen!) and also sprinkled bits of finely chopped crystallized ginger onto the banana slices before draping the pastry over them (I got the idea for the crystallized ginger from this delicious spiced pear tarte tatin recipe by Williams-Sonoma). You need only a pinch of pumpkin spice for each tart because the flavor of the blend is strong and the tarts are small. Don't feel tempted to skip the toasted hazelnuts, they are required both for flavor and for crunch. :)

 

Pumpkin Spice Banana Tarte Tatin with Crystallized Ginger and Toasted Hazelnuts

(by Nicole Branan)

serves 4

Ingredients:

  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons brown sugar*
  • 1/4 teaspoon pumpkin pie spice (that's total for all 4 tarts)
  • 4 ripe but still firm bananas, peeled and sliced
  • 2 tablespoons finely chopped crystallized ginger
  • one sheet puff pastry, thawed
  • a handful of hazelnuts 
  • vanilla ice cream for serving

*If your brown sugar is a bit dried out and hard, just heat it up in the microwave for a few seconds and it'll soften up again. (That's a trick I learned from the awesome lady and baking legend Mary Berry).

 

Directions:

  • Heat the oven to 400 degrees F.
  • Roll the puff pastry sheet to make it a bit larger and to get rid of the seams.
  • Using one 4.5-inch diameter ramekin as a template, cut four 4.5-inch circles out of the puff pastry sheet. Set aside.
  • Liberally butter the insides of four ramekins (use 1 whole tablespoon for each), then set them on a baking sheet.
  • Sprinkle 1 tablespoon of brown sugar evenly into each ramekin.
  • Sprinkle a pinch of pumpkin spice into each ramekin.
  • Place the banana slices into the ramekins.
  • Sprinkle the crystallized ginger over the bananas.
  • Drape a puff pastry circle onto the bananas in each ramekin and tuck in the edges.
  • Bake until the pastry is golden-brown, about 25 minutes.
  • About 15 minutes into the baking process, spread the hazelnuts on a baking sheet and put it in the oven for 6 to 8 minutes to toast the nuts. After you take the nuts out, let them cool, then chop them.
  • After you take the ramekins out of the oven, let them sit for 2 minutes, then carefully invert them onto plates (there is a very hot syrup in them so be careful!).
  • Serve with the toasted hazelnuts and a scoop of ice cream.

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