We can all agree that the fall season is popular for all things pumpkin, particularly pies and tarts. However, you can also enjoy delicious fall desserts by transforming another seasonal favourite into a tasty tart. Introducing this rustic paleo butternut squash tart, made with a grain-free crust and a decadent buttery filling. It’s easy to make and a great way to enjoy butternut squash all season long.
Tip: To save time, you can purchase frozen prepared butternut squash cubes. Heat them up with 1.5 Tbsp of water in the microwave on high for five minutes. Puree in a food processor or blender until smooth.
Related: The Ultimate Squash Guide: All the Varieties and Their Best Uses
Like Valerie’s paleo butternut squash tart? Try her 30-minute low-carb lamb burger recipe.
Rest Time: 2 hours.
For the crust, in a large bowl or a food processor, start by combining the almond flour, starch, sugar, cinnamon, salt and butter until the batter is crumbly. Add in 1 tsp of ice water at a time until the dough starts coming together. You may not need the full ¼ cup of ice water in the event that your dough already sticks together, so play it by ear. Once your dough is formed, but not too sticky, flatten it out into a 1 inch disc and wrap in saran wrap. Refrigerate for two hours or overnight.
When your dough is ready to roll out, remove from the fridge and preheat your oven to 350°F. Roll out the dough between two pieces of parchment paper into a 10 inch round disc. If you find that the dough is too hard to roll, leave it at room temperature for about a minute. Remove the parchment paper and transfer the dough into a greased 10-inch round tart pan. Press the dough into the pan until all the edges are covered, then return it to the fridge.
For the filling, combine all ingredients in a large bowl. Using a hand mixer, mix for 3 minutes until you get a smooth batter. It’s normal to see tiny clumps of butter in the batter after mixing.
Pour the filling into the tart crust and place the tart pan on a baking sheet. Place the tart in the oven and bake for about 60 minutes or until a toothpick comes out clean. When ready, cool the tart on a wire rack for 15 minutes. Serve with toppings of choice.