!!! My website has
moved: please update your bookmarks to debunix.net !!!
Squash Mock Apple Tarts with Cardamom and Ginger
In which butternut squash slices impersonate green apples, in an open-faced tart.
6-8 free form tarts, equivalent to a 9 inch double-crust pie
(link to my basic crust here
2 plain cookie sheets or jellyroll pans, with silicone or parchment liners to keep cleanup to a minimum
Time 30 minutes
1 small butternut squash, about 4 cups when peeled, seeded, quartered, lengthwise, and sliced no more than 1/8 inch thick
1/4 cup sugar
1 teaspoon cardamom powder
zest of 2 medium lemons
juice of 2 medium lemons
1 teaspoon fresh ginger root, grated, or more, to taste
2 tablespoons cornstarch
about 2 tablespoons coarse sugar
Prepare the crust (using any basic recipe for a pie
crust; I tested the recipe with my basic crust enriched with an egg and
a bit of sugar and lemon juice) and divide the dough into 6 or 8 parts.
Shape into disks about 1/2 inch thick and let rest about 30
minutes, covered, in the refrigerator.
In a small bowl, whisk together the sugar, cardamom, lemon zest
and juice, ginger, and cornstarch. Pour over the squash and let
sit while the dough rests.
On a lightly floured surface, roll one of the dough disks about 6-8
inches in diameter. Transfer the crust to one of the baking
sheets. Layer 1/6 or 1/8 of the sliced squash in the middle of
each, leaving a rim about 1 inch of uncovered dough. Fold this
loosely over the sliced squash (it will be open in the middle).
Whisk the egg and a bit of water together (about a tablespoon) and
brush a bit over the exposed dough of the tarts. Sprinkle with
coarse sugar and place in the oven.
Bake at 400° for 15 minutes, then drop the temperature to 350 for
another 15 minutes. If baking both trays at once, switch them
front/back and top/bottom in the oven at the halfway point. They
should be lightly golden when done. Transfer to cooling racks, or
directly to serving plates.
Serve warm with sweetened whipped cream.
to Recipe Index
to Diane's Food Page
Return to Diane's Home Page