This dessert makes me happy because, well, it’s dessert and dessert is delicious! This butternut squash tart is a little bit sweet, a little savoury and is a great way to showcase in-season butternut squash.
Prep Time: 1 hour
Cook Time: 30 mins
374 g (1 2/3 cup) butternut squash purée
120 g (3/5 cup) brown sugar
6 grams (1 tsp) salt
350 g (1 1/2 cup) cream
Zest of 1 orange
360 g (3 cups)flour
17g (1 Tbsp) sugar
2 g (pinch) salt
227 g (1 cup) butter
4 Tbsp cold water
Splash of white vinegar
Couple pinches of thyme
1. Cut butternut squash in half, cover in tinfoil and roast in oven at 400°F until tender, about 30-40 minutes (depending on the size of the squash).
2. Once roasted, let squash cool, then remove skin, and puree in blender or food processor.
3. In a blender, add ingredients for tart, mixing until smooth.
4. In a mixing bowl, add flour, sugar, salt, then rub the butter in by hand until it forms a sandy consistency, then add in the wet ingredients and a couple pinches of thyme, mixing until a dough forms. Form dough into a ball and wrap in saran wrap, allowing to sit in the fridge for at least an hour.
5. Once the dough has cooled, preheat oven to 350°F.
6. Roll dough flat until about ¼ inch thick, then place and press into tart shell, pour filling into shell, and bake for 20-30 minutes until filling is set, and tart shell is lightly browned.
7. Top with some whipped cream, sweetened to taste with maple syrup!
Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.