Butternut Squash Tarte Tatin Recipes

BUTTERNUT SQUASH TARTE TATIN

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lay the squash slices on a baking tray and sprinkle over a little of the caster sugar. Bake for 20 mins or until the squash is still slightly resistant to a sharp knife, but not hard. Don't overcook the squash, or it will break when you try to move it.
• Meanwhile, scatter the rest of the sugar into an ovenproof frying pan about 20cm across, and heat it gently until it melts and starts to caramelise. Tip the pan if you need to combine patches of sugar that haven't melted into the liquid parts, but don't be tempted to stir. When you have a medium amber-coloured caramel, sprinkle on the spices and lemon juice. Turn the heat off.
• Take the squash out of the oven and leave to cool for a couple of mins. Use tongs to place the squash in the frying pan, gently arranging the slices in a tight spiral on the caramel. Start with a large slice in the centre and lay the other slices on top so it looks neat when you turn it out. When the squash is all in the pan, turn the heat on again and cook until the caramel starts to bubble. Turn the heat down and cook for about 10-15 mins, making sure the caramel doesn't burn. You want the squash to give off any water and then to start absorbing the caramel - the caramel will start to get very liquid as this happens, so turn the heat up at the end and make sure the caramel thickens up completely. Turn the heat off, drop the butter into the centre of the pan and wait for it to melt.
• Cut the pastry into a rough circle just bigger than the pan and drape it over the squash, folding any excess over on itself and carefully tucking it in around the edge. Bake for 20 mins, then turn the heat down to 160C/140C fan/gas 3 and bake for a further 20 mins. Turn out onto a plate while the tarte is hot so the squash and caramel release easily. Serve with crème fraîche or ice cream.

BUTTERNUT SQUASH TARTE TATIN

Steps:

• Do ahead:
• Place a rack in upper third of oven; preheat to 350°F. Butter a 10" springform pan or cake pan and line bottom with a parchment paper round. Cut off neck from squash. Peel neck and bulb until you reveal the orange flesh underneath (you might need to take off a few layers). Slice both pieces in half lengthwise; scoop out seeds. Slice all squash pieces crosswise 1/4" thick. Arrange on a rimmed baking sheet. Melt 3 Tbsp. butter in a small saucepan and drizzle over squash. Sprinkle with ¼ cup granulated sugar and a pinch of salt and toss to coat. Arrange squash in a single layer (use a second rimmed baking sheet if needed) and roast until tender and just starting to curl around the edges but not yet browned, 30-35 minutes. Let cool. Carefully move oven rack to highest position and increase oven temperature to 400°.
• Meanwhile, cut remaining 3 Tbsp. butter into pieces and set aside. Bring lemon juice, 3/4 cup granulated sugar, and 3 Tbsp. water to a boil in a large saucepan over medium-low heat, stirring with a heatproof rubber spatula until sugar is dissolved. Continue to cook, swirling pan often (do not stir), until caramel is light amber in color, 6-8 minutes. Remove from heat and add reserved butter a piece at a time, stirring after each addition until incorporated and smooth. Once all the butter has been added, stir in vanilla and remaining 1/4 tsp. salt. Pour caramel into prepared springform pan and tilt to coat bottom. Let cool.
• Starting with slices from the neck, layer squash in an overlapping rosette pattern over caramel. Sprinkle with 1 Tbsp. granulated sugar. Arrange remaining squash over first layer, placing pieces wherever needed to create an even thickness of squash across entire tart (this layer doesn't need to be pretty since it won't be visible). Sprinkle with remaining 1 Tbsp. granulated sugar and chill while you roll out the puff pastry.
• Let pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured surface, dusting with more flour as needed to prevent sticking and rotating a few times, to a round that's a little over 11". Using pan as a template, trim excess dough to make an 11" round. Using a fork, prick pastry in 12-15 places. Drape pastry over squash and use a spoon to tuck edges in slightly between squash and sides of pan.
• Bake tarte Tatin 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is puffed and golden brown, 45-50 minutes. Transfer to a wire rack and let cool in pan 10 minutes.
• If using a springform pan, remove ring and carefully invert tarte Tatin onto rack (take care as some of the hot caramel could drip). If using a cake pan, set rack upside down over pan and invert tarte Tatin onto rack. Let cool 20 minutes.
• Meanwhile, whisk cream in a small bowl to soft peaks. Beat in powdered sugar and cinnamon.
• Serve tarte Tatin warm topped with dollops of cinnamon whipped cream.
• Do Ahead
• Tarte Tatin can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven.

TARTE TATIN

Steps:

• Line 2 baking sheets with parchment. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Freeze until rock solid, about 30 minutes.
• Whisk together the flour and 1/2 teaspoon salt in a large bowl. Fold in the frozen butter pieces. Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it. Turn the dough out onto a floured surface and roll out into a 12-by-1/4-inch-thick circle. Transfer to the other prepared baking sheet and refrigerate until ready to use.
• Preheat the oven to 375 degrees F.
• Meanwhile, peel, core and halve the apples. Cut all but one of the apple halves in half again. Put the lemon juice in a large bowl and toss the apple pieces with the lemon juice; set aside. Cut the remaining 1 stick (8 tablespoons) butter into small cubes; set aside.
• Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes. Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down).
• Place the apple half in the center of the skillet rounded-side down. Arrange the remaining apple quarters rounded-side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out of the skillet).
• Place the pastry round on top and carefully tuck the edges down around the apples. Poke the pastry all over with a fork. Bake until the apples are cooked through and the pastry is golden brown, about 1 hour. Let cool for 5 minutes in the skillet; any longer will cause the caramel to harden and make it very hard to get the tart out of the skillet. Place a serving dish or cake stand upside down on top of the skillet. Using oven mitts, carefully flip the skillet over to invert the tart onto the serving dish. Slice and serve with vanilla ice cream.

UPSIDE-DOWN BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

SPICED SQUASH & SWEET POTATO TARTE TATIN

Steps:

• Put a large saucepan of water on to boil. Quarter the squash with a large, heavy knife, then peel each wedge and seed with a sharp spoon. Cut both the squash and the sweet potatoes into large chunks, about the size of toasted marshmallows. (If the sweet potatoes are long and thin, diagonal chunks look better.) Throw the chunks into the boiling water, cover the pan and bring back to the boil. Remove the lid and cook for 5 minutes or until slightly tender, then drain and let cool.
• Cut each onion into 6 chunky wedges, leaving a little bit of the root attached so the layers don't fall apart. Put a large, non-stick frying pan, about 30cm/12in from edge to edge, over a medium-high flame. (You need a pan with an ovenproof handle, and we've an offer on one, below right). Heat the butter and oil, then tip in the onions and fry for 4-5 minutes, stirring often, until well-coloured.
• Keeping the fat at a lively simmer, add the garlic and fry for 1 minute, stirring almost constantly so it colours but doesn't burn. Stir in the coriander, cumin and chilli powder and fry for a scant minute, stirring constantly. Fry the tomatoes, cut side down in the pan, for 1 minute.
• Remove the pan from the heat, then gently stir in the kalonji seeds. Add the squash and sweet potatoes and, using 2 spatulas or wooden spoons, carefully toss the chunks until well coated in the syrupy, spicy fat. Season, then leave to cool.
• Roll out the pastry so that the shorter sides are 30cm/12in. Lay it over the vegetables, then cut the pastry tightly around the edge of the frying pan with a small knife or scissors, discarding the trimmings (or using them for another recipe). Refrigerate the entire ensemble for at least 30 minutes (or see Getting Ahead, below).
• Preheat your oven to 220C/Gas 7/fan 200C. Brush the pastry with the egg wash, then slide the frying pan on to the middle shelf of the oven. Cook for about 25 minutes, checking halfway through that the pastry isn't browning too quickly: if it is, reduce the heat by 10 degrees. Remove when the juices are bubbling around the edges and the pastry is dark golden-brown.
• Use a thick oven cloth to remove the pan from the oven and leave it wrapped firmly around the handle to avoid burns. To serve the tart, invert a large, flat plate over the pan and tip the tart out on to it - or else, serve it straight from the pan.

GOLDEN BUTTERNUT SQUASH TART

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick square; transfer to a greased 8-in. square baking dish. Trim to 1/2 in. above edge of dish; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Meanwhile, in a large skillet, cook the onions, garlic, salt and pepper in oil over low heat for 25-30 minutes or until onions are golden brown, stirring frequently. Add cream and thyme. Bring to a gentle boil. Reduce heat; simmer for 2-4 minutes or until thickened. Cool slightly., Pour into crust. Top with apple slices. In a small bowl, combine squash and egg; spread over top., Cover and bake at 375° for 15 minutes. Uncover; arrange cheese in a lattice pattern over the top. Bake 15-20 minutes longer or until apple is tender. Let stand for 10 minutes before cutting.