Author Notes
Savory butternut, sweet-tart granny smith, honey and vanilla in an all butter crust, with a touch of almond meal; this tart is a modified version of my butternut pie here on Food52, inspired after seeing a recipe in Savuer for “Tourte au Potiron” or French Pumpkin Pie = squash and apple baked in puffed pastry. —lapadia
Ingredients
- TART
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1/2 stick unsalted butter
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2 cups butternut squash – seeded, peeled and cubed bite size
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1-1/2 cups granny smith apple, peeled, cored and cubed bite size and coated in 1 tsp. lemon juice
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1/2 tsp sea salt
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5 tablespoons clover honey, plus extra to drizzle on top
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2 eggs beaten plus enough almond milk to make 3/4 cup
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1 tsp vanilla extract
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1/4 teaspoon almond extract
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1 tablespoon flour
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Fresh grate nutmeg
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1/4 cup sliced almonds for topping
- ALL BUTTER CRUST with a touch of Sugar & Almond Meal
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1 cup plus 1 tablespoon all-purpose flour
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1 tablespoon whole wheat pastry flour
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1 tablespoons almond meal
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 cup chilled unsalted butter, cubed
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Whisked egg white
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Ice water, 4-6 tablespoons
Directions
- TART
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Melt the butter in a 4 qt Dutch over medium high heat. Add the butternut and apples, cook, stirring occasionally for 10 minutes.
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Reduce the heat to low, add the salt and honey, give it a stir to incorporate ingredients.
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Cover the pot and cook until squash and apples are soft, but still holding a shape - about 20-25 minutes.
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Set aside to cool a bit while making the crust recipe - below.
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Whisk the eggs and flour then add enough almond milk to make 3/4 cup. Whisk in the extracts and set aside until needed.
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Fill the prepared crust with the squash mixture, grate fresh nutmeg over top. Pour in the egg mixture.
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Bake in a preheated 375 degrees for 30 minutes; turn half way through baking time.
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Take out of the oven, sprinkle sliced almonds over the top and then drizzle extra honey. Bake another 10 minutes.
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Let cool slightly before serving. Top with whip cream or vanilla yogurt.
- ALL BUTTER CRUST with a touch of Sugar & Almond Meal
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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.
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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.
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Place the dough in a Ziploc bag or plastic wrap and pat into a disk. Refrigerate for 30 minutes to an hour.
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Place the dough on 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.
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Brush the inside crust with egg white.
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Continue - @ tart instruction #6.
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