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Kabocha Squash Tarte Tatin
This fall twist on the classic French dessert is just as sweet and delicious, but with a punch of vibrant color for an eye-catching presentation.
6 T unsalted butter
1 C sugar
1 1/2 tsp. kosher salt
1 T Ready-Set-Serve Lemon Juice
2 tsp. vanilla
1 tsp. cinnamon
2 lb. Kabocha squash, peeled and sliced thinly
1 pie crust round
Preheat oven to 350 degrees F.
Using one tablespoon of butter, grease an eight-inch springform pan with parchment paper lining the bottom; set aside.
Toss squash slices with 1 tablespoon butter (melted), 1/4 cup sugar, cinnamon and 1 teaspoon salt. Roast on a baking sheet until tender, approximately 20-25 minutes.
Increase oven heat to 375 degrees F.
Heat lemon juice, remaining sugar, and 1/4 cup water in a saucepan. Swirl pan while boiling (don’t stir) until liquid deepens to a golden-brown color (for approximately 5-10 minutes). Remove from heat and add remaining four tablespoons of butter, whisking until fully incorporated. Add vanilla and remaining salt; whisk until smooth.
Pour caramel into the prepared springform pan, coating entire bottom surface. Arrange squash slices in a decorative pattern at the bottom of pan/on top of caramel. Fit pastry round on top of all, tucking edges under on all sides.
Bake for 15 minutes, then reduce heat to 350 degrees F and continue baking for another 45 minutes. Cool, then remove springform ring and carefully flip onto wire rack. Slice and serve.
Fall
Winter
Desserts
Vegetarian