Pair this luscious tart with a wine such as Carneros, Saintsbury Pinot Noir, Calif., 1990-97, $18.2
Recipe Ingredient Details:
1 cup all-purpose flour
2 tablespoons sugar
6 tablespoons butter (cold)
1/2 teaspoon vanilla
2-4 teaspoons ice water
1 large (or 2 small) butternut squash
3 tablespoons brown sugar
3 tablespoons white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 eggs (plus 1 egg yolk)
2 tablespoons cream
1 teaspoon salt
2 tablespoons melted butter
Mix flour and sugar together. Add butter, cut into chunks, into flour mixture.
With a pastry cutter or two knives, mix until butter is the size of small peas. Add vanilla and 2-4 teaspoons ice water; continue cutting just until it comes together. Chill dough for 30 minutes
Preheat oven to 400°F. Roll out dough to fit 12-inch tart pan with removable bottom. Place dough into pan, pinch up sides and cut off excess.
Line dough with foil and fill with dried beans. Bake for 8 minutes, then remove beans and foil and bake 6 more minutes. Set aside.
For filling, preheat oven to 350°F. Cut squash in half and place cut side down on a baking pan. Roast until soft, about 1 hour. Cool and remove peel. Measure 4 cups pulp.
Purée pulp and all remaining ingredients in food processor until smooth. Pour into prepared shell. Bake at 350°F until set, about 20-25 minutes.
For pomegranate juice, cut pomegranate in half and squeeze out juice through small strainer, reserving seeds. For each serving, put 1 tablespoon juice onto plate, top with slice of tart and sprinkle on a few seeds for garnish.
Recipe Additional Notes:
Sean Kelly, chef/owner of Aubergine Café and The Biscuit, both in Denver.
Wed, 2000-11-01 18:34