Butternut squash tart tatin

• butternut squash↗650-700g g

  peeled and sliced into 2 mm round slices

• golden caster sugar↗150g g
• ground ginger
• ground cinnamon
• lemon↗½

  juiced

• butter↗20g g
• puff pastry↗250g g

  (half a block or 3/4 of a ready rolled sheet)

• crème fraîche↗

  or ice cream for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Spread the pumpkin slices on a tray and sprinkle with a little sugar. Bake for 20 minutes or until the pumpkin still gives a little resistance to a sharp knife but is not hard. Do not overcook the pumpkin, otherwise it will fall apart when you try to move it.

2. 2

   Meanwhile, spread the remaining sugar in a heat‑proof pan about 20 cm in diameter and heat gently until the sugar melts and begins to caramelise. Tilt the pan if needed to bring together any unmelted sugar with the liquid parts, but do not stir. When you obtain a medium‑amber caramel, add the spices and lemon juice. Turn off the heat.

3. 3

   Remove the pumpkin from the oven and let it cool for a few minutes. Using tongs, place the pumpkin in the pan, carefully arranging the slices in a tight spiral on the caramel. Start with a large slice in the centre and layer the other slices on top so it looks neat when inverted. When the pumpkin is fully in the pan, turn the heat back on and cook until the caramel starts to bubble. Reduce the heat and cook for about 10–15 minutes, watching that the caramel does not burn. The pumpkin should release all its moisture and then begin to absorb the caramel – during this the caramel becomes very liquid, so finish by turning up the heat and bringing the caramel to full thickness. Turn off the heat, add butter to the centre of the pan and wait until it melts.

4. 4

   Cut a rough circle of pastry slightly larger than the pan and cover the pumpkin with it, folding the excess over itself and gently lifting the edges. Bake for 20 minutes, then reduce the temperature to 160 °C/140 °C with convection/gas 3 and bake another 20 minutes. Invert onto a plate while the tart is still hot so the pumpkin and caramel release easily. Serve with crème fraîche or ice cream.