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Clover Butternut tarte tatin

Spicy Butternut tarte tatin with Clover Amasi

Spicy Butternut tarte tatin with Clover Amasi

Recipe by Abbigail Damon

For the pastry
1 ¼  cups cake flour

2tsp sugar
½ tsp fine salt
8 Tbsp cold butter, cubed
¼ - 1/3 cup Clover Amasi

For the filling
600g butternut, cut in lengthways slices

2Tbsp Olive oil
5ml vanilla paste
2Tbsp honey
1Tbsp cold water
40g brown sugar
40g butter
2tsp Cinnamon
1/2 tsp Nutmeg
1tsp ginger
Zest of 1 lemon

To Serve
2Tbsp icing sugar

2Tbsp Clover Amasi
230g Mascarpone cheese
Zest from 1 Clementine

To make Pastry:
Preheat the oven to 200C and grease 20cm tart tin.

Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse until the butter is about the size of a pea. While the processor is still pulsing stream in the buttermilk until well incorporated. The  dough should look like rough crumbs and just hold its shape when squeezed together. If not add some buttermilk, a teaspoon at a time. ( If you don’t have a food processor use a dough cutter to cut in the ingredients.)
Lay out two sheets of cling wrap onto your working surface and place the dough onto the one sheet. Gather the edges and press tightly together to form a 1-2 cm thick disk. Wrap with the remaining wrap and allow to rest in the fridge for up to30 minutes to an hour.
Roll out the dough to 1-2cm thick and cut out a disc that is 2cm bigger than the pan. Cover and set aside.

Butternut filling:
In a large mixing bowl toss the butternut with the olive oil. Season with salt and roast for 15 minutes until golden brown but still a little firm to the touch.  Reduce the oven temperature to 180C.

Add the vanilla and honey ,cold water and sugar to a saucepan and heat over medium heat until you have a golden caramel. Stir in the butter, cinnamon, nutmeg, ginger and zest and remove from the heat. Arrange the butternut slices in an overlapping fan pattern over the base of the tart pan and pour over the caramel.
Position the pastry over the butternut and tuck in down around the side using the tip of a knife. Prick a few small holes in the pastry and bake for 30-35 minutes until golden brown and crisp. Remove from the oven and leave to cool for2 minutes (not longer).
Place a large plate on top of the pan and in one swift movement invert the tart onto the plate. Be careful as the caramel is hot.

To Serve:
Blend together all the ingredients( mascarpone, amasi, sugar, zest) and serve with the tart

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