Upside-Down Pumpkin Tart

Name: Upside-Down Pumpkin Tart
Yield: Makes 8 Servings
Cuisine: United States
Ingredients: Ground ginger, ½ teaspoon; Sugar pumpkin, 1, halved, seeded, peeled, and cut into slices ¾ inch thick and about 3 inches long (do not substitute a regular pumpkin); Sugar pumpkin, 1, halved, seeded, peeled, and cut into slices ¾ inch thick and about 3 inches long (do not substitute a regular pumpkin); Pastry; Ground cinnamon, 2 teaspoons; Sugar, 1 cup; Unsalted butter, 6 tablespoons, at room temperature; Olive oil, 2 tablespoons

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

This tart is reminiscent of a Tarte Tatin, traditionally made with apples. Tender golden-orange sugar pumpkin makes a festive autumn stand-in. If you like, top each serving with a dollop of crème fraîche.

Ingredients

Pastry
Sugar pumpkin, 1, halved, seeded, peeled, and cut into slices ¾ inch thick and about

Americas
United States
Dessert
Thanksgiving
Autumn
Vegetarian

Method

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Follow the instructions to make the pastry. Gather the pastry into a ball, flatten into a disk, wrap with plastic, and refrigerate for at least 1 hour or for up to 1 d