Author Notes: Butternut squash and granny smith are usually harvested during the fall and used through the winter. Savory butternut, sweet-tart granny smith, honey and vanilla in an all butter crust, with a touch of almond meal, make a delicious combo. This tart is a modified version of my butternut pie on site, inspired after a recipe in Savuer for “Tourte au Potiron” or French Pumpkin Pie = squash and apple baked in puffed pastry; found while thumbing through magazines in a Dr’s office. I couldn’t help tearing the page out and taking the recipe home to tweak…and seriously, who hasn’t done that at least once! - lapadia
- 1/2 stick unsalted butter
- 2 cups butternut squash – seeded, peeled and cubed bite size
- 1-1/2 cups granny smith apple, peeled, cored and cubed bite size and coated in 1 tsp. lemon juice
- 1/2 tsp sea salt
- 5 tablespoons clover honey, plus extra to drizzle on top
- 2 eggs beaten plus enough almond milk to make 3/4 cup
- 1 tsp vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon flour
- Fresh grate nutmeg
- 1/4 cup sliced almonds for topping
- Melt the butter in a 4 qt Dutch over medium high heat. Add the butternut and apples, cook, stirring occasionally for 10 minutes.
- Reduce the heat to low, add the salt and honey, give it a stir to incorporate ingredients. Note: Do not double up the squash & apple on the bottom of the Dutch oven – the amount in this recipe will fit singly.
- Cover the pot and cook until squash and apples are soft, but still holding a shape - about 20-25 minutes.
- Set aside to cool a bit while making the crust recipe - below.
- Whisk the eggs and flour then add enough almond milk to make 3/4 cup. Whisk in the extracts and set aside until needed.
- Fill the prepared crust with the squash mixture, grate fresh nutmeg over top. Pour in the egg mixture.
- Bake in a preheated 375 degrees for 30 minutes; turn half way through baking time.
- Take out of the oven, sprinkle sliced almonds over the top and then drizzle extra honey. Bake another 10 minutes.
- Let cool slightly before serving. Top with whip cream or vanilla yogurt.
ALL BUTTER CRUST with a touch of Sugar & Almond Meal
- 1 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon whole wheat pastry flour
- 1 tablespoons almond meal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup chilled unsalted butter, cubed
- Whisked egg white
- Ice water, 4-6 tablespoons
- Put the flour(s), almond meal, sugar, salt and butter in a food processor, pulse lightly - until the mixture resembles wet looking pea size particles.
- Add water 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps.
- Place into a re-sealable plastic bag or in plastic wrap and pat into a disk.
- Remove to a floured work surface. Roll out to a 10 inch round. Fit the dough into a 9-inch tart pan – double the dough down and press in around the edges if needed.
- Brush the inside crust with egg white.
- Continue - @ tart instruction #6.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)