Pumpkin Butter with Port Banana Walnut Tart and Pumpkin Spice Caramel Sauce

Pumpkin Butter with Port Banana Walnut Tart and Pumpkin Spice Caramel Sauce

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Great ending to a wonderful Thanksgiving meal. The pumpkin butter with port is so intense a taste but the subtlety of the banana walnut crust blends wonderfully. I am no a big pumpkin pie eater, but this is so simple, very rich, and different. And so very easy to make.

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Collierville Tennesee

Time needed

15 minutes min preparation + 20-25 min cooking

Serving Size / Yield

8 servings

Ingredients

  • Tart:
  • 1 stick butter
  • 1 C. oatmeal
  • one 7.6-oz. pkg. banana walnut muffin mix (I use Martha White Whole Grain Banana Walnut Muffin Mix)
  • 1/4 C. dark brown sugar
  • 1 Tbs. Pumpkin pie spice
  • 1/2 C. toasted chopped walnuts
  • Tart Filling:
  • two 12-oz. jars pumpkin butter with port (I found these in specialty shops)
  • Pumpkin Caramel Sauce:
  • 1 C. sugar
  • 1/2 C. water
  • 1/2 C. heavy cream
  • 1/3 C. pumpkin spice liqueur
  • Garnish:
  • 2 C. heavy cream, whipped to stiff peaks
  • 4 Tbs. pumpkin pie spices

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Directions

Place butter, oatmeal, muffin mix, dark brown sugar, pumpkin pie spice, and toasted walnuts in food processor. Pulse several times until crust starts to form dough. Remove from processor with greased hand and work into greased 10-inch tart pan with removable bottom. Work dough up sides and smooth the middle. Place in a preheated 375 degree oven for 12-15 minutes or until the crust starts to turn light brown. Remove pan from oven and place on cooling rack for 15 minutes.

Start caramel pumpkin sauce by placing a small heavy bottom skillet over medium high heat. Add 1 cup sugar and ½ cup water. Watch until sugar starts to dissolve. Using a wooden spoon and being very careful of hot sugar, stir until mixture starts to turn medium brown. Remove from heat and add heavy cream.  Stir slowly and return to heat, stirring constantly for about 2 minutes. Remove from heat and add pumpkin spice liqueur. Pour into heat-proof pitcher or bowl and set on cooling rack for 10-15 minutes.

Whip heavy cream until stiff peaks form and place in serving bowl. Top with 4 tablespoons pumpkin pie spice. To assemble tart, remove tart from pan, place on cake pedestal, and gently press down along the side and into the center of tart to deflate the tart and leave an indention for the pumpkin butter with port. Mix the 2 jars of pumpkin butter with port and fill the tart shell with the pumpkin butter.  Smooth evenly across tart. With caramel in pitcher, drizzle back and forth across the top of the finished tart using about half of caramel pumpkin spice sauce and saving the rest to decorate the individual plates for serving.

Top with a large dollop of pumpkin pie spiced whipped cream.

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