Pumpkin Tart

Name: Pumpkin Tart
Yield: 8-12
Ingredients: 1 piece puff pastry, 9” x 12”; -; 1/2 cup pumpkin puree; 1 Tbsp brown sugar; Pinch of fine sea salt; 1 tsp Everyday Masala blend; -; 1 pound butternut squash, sliced 1/8”; 1 Tbsp butter, melted; 1 Tbsp brown sugar; Pinch of fine sea salt; 1 tsp Everyday Masala blend; -; 1 egg whisked with 2 Tbsp water for egg wash

As a holiday pumpkin pie purist, I have 2 pumpkin desserts each year. I need the classic but I want something new. Here’s a new take on a pumpkin dessert crossed with French fruit tart. Puff pastry, check. Something sweet and smooth on the bottom, check. And pretty slices on top, check. This dessert features our Everyday Masala blend created with Kanchan Koya and is so good we use it for savory and sweet dishes.

Pumpkin Tart

Rated 5.0 stars by 1 readers

Servings/Yield

8-12

Author

Helen Park

Ingredients

1 piece puff pastry, 9” x 12”
-
1/2 cup pumpkin puree
1 Tbsp brown sugar
Pinch of fine sea salt
1 tsp Everyday Masala blend
-
1 pound butternut squash, sliced 1/8”
1 Tbsp butter, melted
1 Tbsp brown sugar
Pinch of fine sea salt
1 tsp Everyday Masala blend
-
1 egg whisked with 2 Tbsp water for egg wash

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Directions

Preheat the oven to 400°F.
Cut 1” from each long side of the puff pastry and set the large piece of dough onto a 9” x 12” piece of parchment paper. Set the tray into the refrigerator or freezer to keep it very cold.
Roll the 2 sides of dough that were cut slightly thinner and cut into circles using a ½”- ¾” round cutter. These pieces could also be cut into squares for decoration. Chill these as well until ready.
Mix the pumpkin puree with the brown sugar, salt, and Everyday Masala blend.
Remove the chilled dough and spread the puree mixture evenly, leaving ¾” of space around the tart.
Brush the empty edges lightly with egg wash and arrange the chilled pieces of dough, around the tart, “sticking” them to the egg washed edges. Overlap some pieces as well for a more irregular pattern. Lightly egg wash them to finish.
Arrange the thin slices of butternut squash on top of the puree.
Mix the melted butter, brown sugar, salt and Masala blend together and brush the slices to coat well.
Bake the tart for 30 minutes, rotating halfway, or until the dough is completely cooked and the butternut squash slices are tender.
Cool completely before cutting to serve.