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
Ingredients:
- 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
Instructions:
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Preheat oven to 400°.
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On a lightly floured table, roll the puff pastry into a 10-inch diameter, approximately 1/8-inch think, then return to the refrigerator.
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Peel the squash, remove the seeds and slice into 1/2-inch wedges.
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Slit and scrape the vanilla bean into the granulated sugar. Add cinnamon clover and allspice and whisk until incorporated. Remove the bean pod.
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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.
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Place the skillet over high heat and continue to cook until the sugar reaches a rich golden brown and is fully caramelized.
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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.
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Remove the tart from the oven and allow to cool before inverting onto a platter.
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Finish with a drizzle of Burnt Caramel Sauce, vanilla ice cream, or cream fraiche.