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.