Brown Sugar-Butternut Squash Tart
- Servings: 8
Pre-baking is the secret behind a perfect crust for this rich tart. Line the pastry-filled tart pan with a double thickness of aluminum foil and bake. The double-layer of aluminum foil keeps the crust from bubbling up as it cooks. That way the crust is flat and even when the filling is added. Nutmeg and orange peel add a surprise taste to the squash and cheese filling.
- 1 recipe Rich Tart Pastry
- 1/3 cup butter
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1 1/2 to 2 pounds butternut squash, peeled, halved, seeded and cut crosswise into 1/4-inch thick slices
- 2 tablespoons coarse sugar
- 1/3 cup shredded mozzarella or provolone cheese
- 1/2 cup whipping cream
- 1 tablespoon finely shredded orange peel
- Aluminum foil
Preheat the oven to 450°F. Prepare Rich Tart Pastry. On a lightly floured surface roll pastry to a 13x10-inch rectangle. Transfer to an 11x8x1-inch tart pan with removable bottom. and press up the sides of the pan. Trim edges even with edge of pan. Place tart pan on a baking sheet. Line pastry with a double thickness of aluminum foil. Bake for 8 minutes. Remove aluminum foil. Bake for 4 minutes more or until pastry is set and dry. Set aside to cool slightly. Reduce oven temperature to 400°F.
In a 12-inch skillet, melt butter over medium heat. Add brown sugar, salt, and 1/2 teaspoon nutmeg. Cook and stir until combined and bubbly. Add squash and cook 5 minutes, stirring frequently. Use tongs to remove squash from saucepan, arranging slices in 2 rows lengthwise over pastry. Spoon over any remaining sauce. Sprinkle with 1 tablespoon coarse sugar.
Bake, uncovered, 15 minutes. Sprinkle with cheese. Bake for 5 minutes more or until pastry is golden and squash is tender. Cool slightly.
For nutmeg whipped cream, in a chilled medium mixing bowl combine whipping cream, and remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg. Beat with electric mixer on medium speed or a large whisk until soft peaks form.
Remove sides of pan; sprinkle with orange peel. Serve warm with whipped cream. Makes 8 servings.
Rich Tart Pastry: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea size. In a small bowl stir together 2 egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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