Please review our Shipping Schedule and Guidelines

Pumpkin Tarte Tatin

Pumpkin Tarte Tatin

Cinnamon, cloves, sugar, and allspice. Michael's recipe of Pumpkin Tarte Tatin combines all the flavors and smells of fall. Serve the Tarte warm with a scoop of vanilla bean ice cream and smokey Recchiuti Burnt Caramel Sauce.

Yields: 1 9inch Tatin   Time: About 2 hrs


    • 3 acorn squash, peeled and seeded
    • 1 1/4 cup unsalted butter
    • 1 1/2 cup granulated sugar
    • 1 whole vanilla bean
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground clove
    • 1/8 teaspoon ground allspice
    • 1/4 lb puff pastry
    • 2 tablespoons butter, melted
    • 3 tablespoons sugar
    • Your favorite Vanilla Ice Cream
    • Recchiuti Burnt Caramel Sauce


          1. Preheat oven to 400°.

          2. On a lightly floured table, roll the puff pastry into a 10-inch diameter, approximately 1/8-inch think, then return to the refrigerator.

          3. Peel the squash, remove the seeds and slice into 1/2-inch wedges.

          4. Slit and scrape the vanilla bean into the granulated sugar. Add cinnamon clover and allspice and whisk until incorporated. Remove the bean pod.

          5. Line a 9-inch cast iron skillet with the 1/4-inch slice of butter and the sugar mixture. Begin tightly placing the squash into 2 layers in the sugar/butter mixture in the skillet.

          6. Place the skillet over high heat and continue to cook until the sugar reaches a rich golden brown and is fully caramelized.

          7. Place the refrigerated puff pastry on top, rolling the edges inward to resemble a pie crust. Brush with butter, sugar, and then pierce dough before placing in the preheated oven for approximately 30-40 minutes, or until the puff is properly baked throughout, to prevent a soggy crust.

          8. Remove the tart from the oven and allow to cool before inverting onto a platter.

          9. Finish with a drizzle of Burnt Caramel Sauce, vanilla ice cream, or cream fraiche.