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. |
