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Pumpkin Tarte Tatin

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For pie dough
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Vegetable shortening 3⁄4 Cup (12 tbs)
  Salt 1 Pinch
  Cold water 1⁄3 Cup (5.33 tbs)
For filling
  Pumpkin 3 Pound (1 Whole, 24 Ounces Trimmed)
  Freshly grated nutmeg 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Salted butter 5 Tablespoon (Cold)
  Vanilla ice cream 1 Pint (For Serving)
  Candied pumpkin seeds 48 (For Garnish)

To make the dough: In a large bowl, combine the flour and shortening and rub them together with your fingers until the shortening has been reduced to hazelnut-sized lumps.
Dissolve the salt in the water.
Stir the water into the flour mixture just to form a dough.
Wrap the dough and refrigerate it.
Level off the top and bottom of the pumpkin with a large serrated knife and peel the whole pumpkin carefully with a serrated knife.
Split in half and remove seeds and strings, reserving some of the seeds for garnish.
Cut the halves in half again, and cut the quarters into 14-inch wedges.
Place the wedges in a large bowl and sprinkle with the nutmeg, ginger, cinnamon, cloves, and allspice.
Preheat the oven to 425°F.
In a 9-inch ovenproof saute pan, spread the sugar.
Shake the sugar to level it in the pan and place it over medium heat.
Let sit until three fourths melted, then carefully stir with a wooden spoon.
When all the sugar is dissolved, continue to stir until the liquid starts to clear and you see the first faint sign of smoke (about 5 minutes).
Remove from heat and add 1 tablespoon of the cold butter.
Carefully stir it into the sugar with the wooden spoon and continue stirring in the butter 1 tablespoon at a time.
If the pan is not ovenproof, transfer the sugar mixture to a 9-inch cake pan before the sugar hardens.
Let cool.
When the sugar is cool to the touch (about 15 minutes), arrange a layer of pumpkin wedges directly on top.
Cover with another layer and continue until all the pumpkin is used.
On a lightly floured board, roll the pie dough into a circle about 1/16 inch thick.
Cut the circle 1/8 inch smaller than the pan being used to hold the pumpkin.
Using a 1/2-inch round cookie cutter, cut a hole in the center of the dough.
(This will provide a vent for steam to escape during cooking.) Place the dough on top of the pumpkin slices, making sure that the dough is not touching the sides of the pan.
Place the pan on the middle shelf of the oven and bake for 40 minutes, or until the pumpkin is tender when pierced with a fork.
Place the pan on a rack and allow to cool for at least 1 hour.
(As the tart cools it will absorb most of the liquid that has gathered around the edge of the pan.) Do not remove the tart from the pan until you are ready to serve it.
It can be held for several hours in the pan at room temperature.
(If the tart is removed too early the dough will get soggy.) If there is an excessive amount of syrup/moisture in the pan, this can be poured off before removing the tart from the pan and may be used as a sauce.
To remove the tart, lightly shake the pan to make sure it is not stuck.
If it is, place the bottom of the pan over an open flame for 5 seconds to warm slightly and it will release.
Place a plate on top of the pan and flip it out.
The tart will drop onto the plate with the crust on the bottom.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5618 Calories from Fat 2899

% Daily Value*

Total Fat 327 g502.5%

Saturated Fat 115.5 g577.7%

Trans Fat 20.2 g

Cholesterol 372.5 mg124.2%

Sodium 1205.2 mg50.2%

Total Carbohydrates 640 g213.2%

Dietary Fiber 29.1 g116.6%

Sugars 321.7 g

Protein 72 g144.5%

Vitamin A 2088.7% Vitamin C 212.3%

Calcium 105.1% Iron 118.6%

*Based on a 2000 Calorie diet

Pumpkin Tarte Tatin Recipe