Syrupy pumpkin tarte tatin
6
Easy
20 minutes
30 minutes
This tarte tatin is the best and easiest use I’ve come up with for pumpkin. You don’t even have to peel it because it cooks until silky, soft, and the toughness of the skin simply melts away. Make this your next creative side dish, or a weeknight main with a well-dressed salad.
Ingredients
Method
- 100 g brown sugar
- 200 g butter
- 1 small white, orange or green pumpkin
- 1 x 20 x 20 cm sheet puff pastry
- 1 free-range egg, beaten
- 10 sage leaves
Method
Ingredients
1. Preheat the oven to 190°C. Sprinkle the sugar into a 20 cm cast-iron pan. cut 100 g butter into small pieces and place onto the layer of sugar.
2. Slice the pumpkin and arrange on top of the butter and sugar. Place on the stove and allow to bubble a bit until the sugar melts. Carefully top the pumpkin with the puff pastry and brush with the egg. Prick with a fork to allow air to escape. Bake for 25 – 30 minutes or until the puff pastry is golden brown and a knife pierces through the pumpkin easily. Allow to cool for 5 – 10 minutes before turning out onto a serving plate, ensuring the pumpkin side is facing up.
3. Melt the remaining butter in a small saucepan. Add the sage and fry for a few seconds until crispy but still green. Remove the sage leaves from the butter and continue simmering the butter until it begins to brown and develop a nutty fragrance. Do not allow it to burn.
4. To serve, spoon some of the brown butter over the pumpkin and scatter over the sage leaves. Slice into 6 or 8 and serve warm or cold.
Find more savoury tarts recipe here.
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