Kabocha Pecan Tart

Kabocha Pecan Tart

An autumnal remix.

 
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Remixing

I image this is sort of how DJs create music.

For weeks I'd been carrying around this vague craving in my head to bake something with kabocha squash, my favorite fall vegetable. As an aside, my obsession with kabocha can be traced to the life-altering kabocha toast at ABC Kitchen. Ever since making it at home for the first time a few years ago, I've been roasting this gorgeous squash and making all kinds of things with it: soups, salads, purees. But I've never baked a dessert with this gorgeously sweet, silky vegetable. 

At the same time as the markets started filling up with gourds and pumpkins, I'd been on a roll with roasted nuts and the deep flavor they lend to everything. So the question, to me, was obvious: could I somehow combine these two obsessions and create the most autumnal dessert *ever*?

Then I remembered a hazelnut crumb tart with a fruit filling I once made and the wheels started turning: how about a nutty tart with a squash filling? Somehow pecans felt more seasonally appropriate for the task than hazelnuts. Will this work?

 

Crust

  • 3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
  • 1/3 cup (1 3/4 ounces of 49 grams) hazelnuts
  • 1 1/2 cups (188 grams) all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt

Filling

  • 3 pounds kabocha squash, to measure about 2 1/2 cups when baked
  • 3/4 cup packed light brown sugar
  • 2 tablespoons molasses or sorghum
  • 3 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • Pinch of salt

 

https://smittenkitchen.com/2011/08/hazelnut-plum-crumb-tart/

http://www.splendidtable.org/recipes/kabocha-squash-pie

 

 

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