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.