The best delicious Butternut Squash Tartlets recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butternut Squash Tartlets recipe today!
Hello my friends, this Butternut Squash Tartlets recipe will not disappoint, I promise! Made with simple ingredients, our Butternut Squash Tartlets is amazingly delicious, and addictive, everyone will be asking for more Butternut Squash Tartlets.
What Makes This Butternut Squash Tartlets Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butternut Squash Tartlets.
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1 Pate Brisee Martha Stewart
1 sm Butternut squash
1/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1/4 c Light brown sugar
1/8 c Molasses
3 lg Eggs; lightly beaten
1/2 c Heavy cream
2 tb Heavy cream
1 Egg yolk
Roll out three-quarters of the pastry 1/8 inch thick. Place tartlet tins on
top of the pastry and with a sharp knife cut the pastry slightly larger
than each tin. Press the pastry into the tins, and using thumbs, remove the
excess. Refrigerate tins. Roll out the remaining pastry 1/8 inch thick.
Using small, leaf-shaped cookie cutters or a sharp knife, cut out leaves.
Place on a parchment-lined baking sheet and chill until needed.
Heat oven to 425#161#F. Cut squash in half lengthwise, scoop out seeds, and
place, cut side down, on a parchment-lined baking sheet. Roast until soft,
about 45 minutes.
When the squash is cool enough to handle, scrape the flesh from the skin
and place it in the bowl of a food processor. Puree until smooth. Transfer
the puree to a bowl and add spices, salt, sugar and molasses. Add the eggs
and 1/2 cup plus 1 tablespoon heavy cream and whisk together thoroughly.
Lightly beat together remaining tablespoon heavy cream and egg yolk. Place
pastry-lined tartlet tins on a baking sheet and fill with squash mixture.
Using a pastry brush, lightly brush over edges of crust with egg wash.
Lightly brush pastry leaves and set one in the center of each tart. Bake
until tart filling is set and crust is golden brown, about 15 minutes. Cool
completely, remove from tins, and serve.
Yields
25 Servings
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