search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs
Turkey Tips
2004 2001 1998
2003 2000 1997
2002 1999 1996
turkey TIPS
   

roast pumpkin tarte tatin
Chef Scott Campbell of SQC – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

  • 1 medium pumpkin
  • 2 Tablespoons butter, divided
  • Salt, to taste
  • Pepper, to taste
  • 1 ounce water
  • ½ cup sugar
  • 5 Mackintosh apples, peeled, halved and seeded
  • 20 pumpkin seeds, shelled and roasted
  • 4 sprigs chervil

Method:

Preheat oven to 350°F. Cut pumpkin into quarters and clean well, remove all seeds, etc. Roast pumpkin in oven until tender, 1 ½ hours. When pumpkin is tender use large spoon to clean out inner meat, removing it from skin. Place in food processor while still warm, adding 1 Tablespoon butter and seasonings and purée until smooth.

Preheat oven to 400°F. In heavy skillet combine water and sugar and boil until it becomes medium-dark caramel. Add remaining Tablespoon butter and apples and roast 20-30 minutes or until cooked but still holding original shape. Flip apples upside down on sheet tray to hold.

Using 3-inch circle molds fill bottom of each mold with mashed pumpkin and top with caramelized apples. Height should be approximately 2-2 ½ inches. Garnish with pumpkin seeds and chervil.

 


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy