roast pumpkin tarte tatin
Yield: 4 Servings
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.