Butternut squash tarte Tatin recipe for a delicious twist

Ingredients for Butternut squash tarte tatin

• 85 g chilled unsalted butter, divided, plus more for the pan

• 1 large butternut squash (about 1.5 kg)

• 240 g caster sugar, divided

• 1 g kosher salt, plus more

• 15 ml fresh lemon juice

• 5 ml vanilla extract

• 1 sheet shortcut puff pastry

• 240 ml chilled double cream

• 15 g icing sugar

• 1.5 g ground cinnamon

• plain flour (for surface)

How to make Butternut squash tarte tatin

1. Place a rack in the upper third of the oven and preheat to 180°C. Butter a 25 cm springform pan or cake tin and line the bottom with a round of baking parchment.

2. Cut off the neck from the squash. Peel both the neck and bulb until the orange flesh is revealed, removing any tough layers as necessary. Slice both pieces in half lengthwise and scoop out the seeds. Slice all squash pieces crossways into 0.5 cm thick slices. Arrange the slices on a rimmed baking tray.

3. Melt 45 g of butter in a small saucepan and drizzle it over the squash. Sprinkle with 50 g of granulated sugar and a pinch of salt, then toss to coat. Arrange the squash in a single layer (using a second tray if needed) and roast for 30–35 minutes, or until tender and just starting to curl at the edges but not yet browned. Allow to cool.

4. Carefully move the oven rack to the highest position and increase the oven temperature to 200°C.

5. While the squash cools, cut the remaining 45 g of butter into pieces and set aside. In a large saucepan, bring the lemon juice, 150 g of granulated sugar, and 45 ml of water to a boil over medium-low heat, stirring with a heatproof spatula until the sugar dissolves.

6. Continue to cook, swirling the pan often (do not stir), until the caramel turns a light amber colour, about 6–8 minutes. Remove from heat and add the reserved butter, one piece at a time, stirring after each addition until incorporated and smooth. Once all the butter is added, stir in the vanilla and the remaining 1/4 tsp of salt.

7. Pour the caramel into the prepared springform pan and tilt to coat the bottom. Allow to cool.

8. Starting with the slices from the neck of the squash, layer them in an overlapping rosette pattern over the caramel. Sprinkle with 15 g of granulated sugar. Arrange the remaining squash over the first layer, placing pieces as needed to create an even thickness across the entire tart (this layer doesn’t need to be visually appealing as it won’t be visible). Sprinkle with the remaining 15 g of granulated sugar and chill while rolling out the puff pastry.

9. Allow the pastry to sit at room temperature for about 4 minutes to soften slightly. Roll it out on a lightly floured surface, dusting with more flour as necessary to prevent sticking and rotating occasionally, until it forms a circle slightly over 28 cm in diameter.

10. Use the pan as a template to trim the excess dough, creating an 28 cm round. Prick the pastry with a fork in 12–15 places. Drape the pastry over the squash and use a spoon to tuck the edges in slightly between the squash and the sides of the pan.

11. Bake the tarte Tatin for 20 minutes. Reduce the oven temperature to 180°C and continue baking until the pastry is puffed and golden brown, about 45–50 minutes. Transfer to a wire rack and allow to cool in the pan for 10 minutes.

12. If using a springform pan, carefully remove the ring and invert the tarte Tatin onto the rack (be cautious as some hot caramel may drip). If using a cake pan, place a wire rack upside down over the pan and invert the tarte Tatin onto the rack. Allow to cool for 20 minutes.

13. Meanwhile, whisk the cream in a small bowl until soft peaks form. Beat in the icing sugar and cinnamon.

14. Serve the tarte Tatin warm, topped with dollops of cinnamon whipped cream.

15. The tarte Tatin can be baked up to 10 hours in advance. Store loosely wrapped at room temperature and reheat in a 120°C oven.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.