Butternut squash-Cointreau tart with rosemary gelato and cranberry compote

October 30, 2009

Butternut squash is a close relative to the sugar pumpkin, and its delicate flavor and creamy texture make for the most delicious pie filling. So why not make it into an elegant tart? The Cointreau highlights the butternut squash’s inherent citrus notes and the buttery pine nut dough makes every bite of this tart melt in your mouth!

I serve this beautiful tart with a spoonful of a cranberry compote, a scoop of luscious rosemary gelato and a drizzle of perfumed orange blossom honey syrup. But the tart is also quite delicious served on its own, with a sprinkle of powdered sugar.

Happy tart making!

Dessert-sherry wine iconServe a Muscat de Beaumes-de-Venise from the southern Rhône village of Beaumes-de-Venise, or for a special treat, a Sauternes from Bordeaux.

Butternut Squash-Cointreau Tart with Rosemary Gelato and Cranberry Compote Orange Blossom Honey Syrup

makes 1 large tart or serves 8
active time: 1 hr 15 min

For the dough

  1. 1 1/4 cups unbleached all-purpose flour
  2. 1/4 cup pine nuts
  3. 2 tablespoons organic sugar
  4. pinch sea salt
  5. 8 tablespoons (1 stick) cold, unsalted butter – cut in 1″ chunks
  6. 3 tablespoons cold milk
  7. 1 teaspoon pure vanilla extract

For the filling

  1. 2 large organic eggs
  2. pinch sea salt
  3. 2/3 cup organic sugar
  4. 1/2 cup heavy cream
  5. 1/4 cup Cointreau
  6. 1/4 teaspoon very finely grated orange zest (use microplane grater)
  7. 1 1/2 cups butternut squash purée

For the cranberry compote

  1. 6 oz (170gr) fresh cranberries (1 1/2 cups)
  2. 1/2 cup organic sugar
  3. 2 tablespoons water

For the orange blossom honey syrup

  1. 1/3 cup orange blossom honey
  2. 1 1/2 tablespoons fresh lemon juice
  1. powdered sugar as garnish
  2. 1 recipe Rosemary Gelato with Crème Fraîche
  3. tiny rosemary sprigs as garnish
  1. 9″ x 9″ square tart mold with removable bottom (or 10″ round tart mold with removable bottom) – lightly buttered
  2. extra flour for rolling the dough

  1. Step 1: In the bowl of a food processor, place the flour, pine nuts, sugar and salt. Process at high speed for 30 seconds, until the nuts are finely chopped. Add the chunks of butter and pulse until crumbly. In a small bowl mix the milk and vanilla. Drizzle on the crumbly mixture and pulse until the dough comes together in a ball. Scrape dough from the bowl, gather into a ball and shape into a 4” x 4” smooth square (with no cracks on the sides). Wrap it in plastic wrap and refrigerate for 20 to 30 minutes until it is cold, but still a bit soft if you press your finger in it.
  2. Step 2: Place the eggs, salt and sugar in the bowl of an electric mixer. Whip at high speed until the mixture is pale and ribbony, about 1 to 2 minutes. Add the cream, Cointreau, orange zest and butternut squash purée. Continue whipping at low speed until well incorporated. Set aside.
  3. Preheat oven to 325°F (163ºC).
  4. Step 3: Unwrap the dough and set it on a heavily floured surface. Sprinkle dough with a little more flour and roll it out to a 12″ x 12″ square. Gently lift the dough off the counter by sliding your hands flat under it and set it over the tart mold. Press dough lightly against the sides. Trim the excess dough with a sharp knife. Set the mold on a baking sheet. Line dough with aluminum foil and press carefully but firmly against the sides. Bake for 20 minutes until very pale yellow at the edges. Remove from oven, let cool for 10 minutes, then remove the aluminum foil.
  5. Step 4: Increase oven temperature to 350ºF (177ºC). Pour the squash mixture in the pre-baked tart shell. Bake for about 40 minutes until golden and slightly puffed up. Remove from oven and let cool to room temperature in its mold.
  6. Step 5: While the tart is baking, prepare the cranberry compote. Place the cranberries, sugar and water in a medium heavy-bottomed saucepan. Heat over medium-high heat. The sugar will melt and the cranberries will start to pop. Once the sugar is foaming at the edges, reduce heat to medium and simmer for 2 to 3 minutes until the cranberries start to blister and the juices thicken. Transfer to a bowl to cool to room temperature.
  7. Step 6: When ready to assemble the dessert, place the honey and lemon juice in a small pan and heat over medium heat until honey becomes liquidy, about 30 seconds. Remove from heat and keep in the pan.
  8. Step 7: Unmold the tart and dust with the powdered sugar. Cut tart in 6 to 8 even rectangles. Place each slice in the center of a dessert plate. Place a small scoop of the rosemary gelato next to it and a spoonful of the cranberry compote. Drizzle with the honey syrup, garnish with a rosemary sprig and serve immediately.
  9. Cook’s note 1: The tart will keep for 12 hours at room temperature and is best eaten the day it is made. If you need to refrigerate it, make sure to bring it back to room temperature for 1 hour before serving. Refrigeration will make the crust a bit soggy.
  10. Cook’s note 2: The cranberry compote can be made up to 3 days ahead and refrigerated. Bring to room temperature before serving.

dessert, tart, butternut squash

Food Processor Tart Dough – Step by step

In the bowl of a food processor, place the flour, pine nuts, sugar and salt. Process at high speed for 30 seconds, until the nuts are finely chopped.

Add the chunks of butter, making sure they do not touch.

Pulse holding down the button in 3-second intervals until mixture is crumbly.

In a small bowl mix the milk and vanilla. Drizzle on the crumbly mixture, making sure to drizzle it evenly all around. If you dump the whole thing in one spot your dough will not form properly and you’ll have to start all over… (And I’m sure you don’t want that!)

Pulse holding down the button in 3-second intervals until the dough comes together in a ball.

Scrape the dough from the bowl, gather into a ball and shape into a 4” x 4” smooth square (with no cracks on the sides). The trick here is to work quickly so the warmth from your hands doesn’t warm up the dough too much.

Wrap it in plastic wrap and refrigerate for 20 to 30 minutes until dough is cold, but still a bit soft if you press your finger in it.

Brush the bottom and sides of the mold with a little melted butter.

Sprinkle flour on a work surface or counter — there must be no bare spots. Cover a surface of about 14″ x 14″.

Unwrap the dough and set it on the floured surface. Sprinkle dough with a little more flour.

Roll it up-and-down twice, using light pressure on the rolling pin. (You’re not making pizza!)

Then roll it side-to-side twice… Continue rolling the dough alternating up-and-down and side-to-side until it is about 12″ x 12″ square. If cracks form at the edges, just press the dough back together with the tips of your fingers. Work as quickly as you can so that the dough doesn’t warm up too much, otherwise it’ll be very hard to lift it and place it in the mold without it tearing.

Roll out the dough so it is about 1 to 2″ larger on all sides than your mold.

Gently lift the dough off the counter by sliding your hands flat under it and set it over the tart mold (that’s when you’ll know if you floured your surface enough and if your dough was cold enough).

Press dough lightly against the sides.

Trim the excess dough with a sharp knife.

Line dough with aluminum foil and press carefully but firmly against the bottom and sides. The aluminum foil will keep the sides from shrinking as they bake. So make sure it is well placed around the sides and especially at the corners.

Place tart mold on a baking sheet or jellyroll pan and bake for 20 minutes until very pale yellow at the edges.

Remove from oven, let cool for 10 minutes, then remove the aluminum foil.

© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 34 comments… read them below or add one }

Jen November 2, 2009 at 8:54 am

Good luck in the bake off Viviane – I’ll head over there to cast my vote! and what a gorgeous crust. I’ve never used the food processor to make dough! Do you think it would be okay to leave out the pine nuts (my daughter is allergic). Or substitute something that isn’t a tree nut?

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wasabi prime November 3, 2009 at 4:32 pm

Amazing — the flavors are fall-fabulous. And I don’t know why, but I am always in love with tart tins! They’re so perfectly shaped and provide such a neat and clean presentation for food.

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Viviane Bauquet Farre November 10, 2009 at 5:18 pm

Jen! Thank you for your vote! It means so much…

As for the pine nuts, yes you can omit the pine nuts and substitute them for 2 Tablespoons of flour.

Let me know if you make the crust… It has never failed me!

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ValleyWriter November 10, 2009 at 6:33 pm

Wow – this looks incredible! Good luck in the contest!

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Cookin' Canuck November 10, 2009 at 7:06 pm

What a beautiful recipe! Good luck on the contest – I’m heading over to vote right now.

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Divina November 10, 2009 at 8:09 pm

This is absolutely beautiful. Such an elegant dessert. I actually find this tart very unique. I’m still salivating at your rosemary gelato and the combination of this desserts is just amazing.

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Joanne November 11, 2009 at 7:00 am

A great combination of flavors. Love it.

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Donna Ford November 11, 2009 at 7:10 am

Your dessert is so beautiful!Good luck, I’ll be voting everyday!

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Vegetable Matter November 11, 2009 at 9:18 am

Congratulations. Definitely an honor you deserve — gorgeous dessert, gorgeous pics. You’ve got our vote!

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Joan Daidone November 11, 2009 at 10:51 am

What a beautiful presentation. But you need to post the link to voting to make it easier. Can’t wait to try it!

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Viviane Bauquet Farre November 11, 2009 at 1:13 pm

Joan, the link to vote is in the post twice… Only need to click on Bon Appétit Blog Envy Bake-Off and it’ll take you right there… I’ll add another link in the instructions now…

Thank you ALL so much for your votes and your kind words!!!! You’ve just MADE MY DAY… :)

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Shelly Huang November 11, 2009 at 11:56 am

wow! Every component you have here sounds absolutely delectable! I voted for you (and by the way, yours looks the best in your category, so good luck!)

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Alnita Tramell November 11, 2009 at 12:59 pm

This is a divine and beautiful dessert. I want to eat a piece right now! Such an innovative mixture of tastes and textures that really compliment each other! Splendid, Simply, Splendid!

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Jessie November 11, 2009 at 1:04 pm

gorgeous tart! congrats on being feature in Bon Appetit! that is so exciting!

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Kristen November 11, 2009 at 1:53 pm

Truly amazing! Pumpkin pie is one of my favorite desserts and I adore butternut squash. This dessert is definitely unique and would love to try. Best of luck!

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Patricia November 11, 2009 at 8:12 pm

The tart looks fantastic. I love the orange addition. I may steal it for a Thanksgiving meal I’m catering. I hate doing holiday meals for people…They always have such expectations..but this will “wow” them for sure. Thanks!

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foodlovee November 12, 2009 at 6:46 am

Yes good luck! looks so good.

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Rachel J November 13, 2009 at 4:12 pm

This looks so elegant I just want to gently eat it-all of it. Voted too, good luck!

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Sim November 14, 2009 at 5:51 am

I cast my vote and wish you luck. Your meticulous instructions are so well done, bravo! Or as the Italians say: “bravissima”!

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Viviane Bauquet Farre November 14, 2009 at 11:16 am

Sim! Thank you so much for the kind words. So grateful to you for taking the time to vote and for leaving a comment here…

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Liz Marr, MS, RD November 15, 2009 at 6:58 pm

Looks terrific. Love the pics. Good luck with contest. I think this recipe is a winner!

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Tam Pham November 19, 2009 at 2:34 am

Do you think this will work on a 9″ round tart pan?

Looks so good that I’m buying an ice cream maker just to make it all. You got my vote.

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Tam Pham November 19, 2009 at 2:36 am

Oops, I saw your note that a 10″ round would work. Close enough for me.

Good luck!

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Viviane Bauquet Farre November 19, 2009 at 2:54 pm

Hi Tam, Thank you so much for your comment and your vote – you just made my day!!!

I’m so happy that you will be making the whole dessert. Yes a 9″ round tart mold will do just fine… Let me know how it turns out… I’ll be making it for my Thanksgiving dinner next week! I can’t wait…

Thank you again!

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janine December 2, 2009 at 5:48 pm

Viviane , le dessert j’en suis certaine est delicieu . Toutes tes recettes sont sublimes . Je n’arrive pas a voter ???

Bisous de Noumea

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Joan Daidone December 2, 2009 at 7:42 pm

you’ve got my vote a second time! I love anything with butternut squash and I’m going to try to make it for the holidays.

good luck! j—-

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Mariella December 2, 2009 at 8:07 pm

Ca y est Viviane j’ai vote.
J’aimerais savoir cuisiner comme toi.
Est-ce que l’on peut voter plusieurs fois ?
Bises et bonne chance

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Alisa December 2, 2009 at 10:12 pm

Viviane,

Nice job with the depth of field in the 2nd photo of the tart in this post. As always, beautiful food and beautiful photography from you! I’ve come to expect it!

Alisa

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Arielle Bauquet December 2, 2009 at 10:42 pm

Bonjour Viviane,

Moi aussi je n’arrive pas à voter mais je suis a fond pour toi !!!!! bisous

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Simpson Wong December 3, 2009 at 12:20 pm

Just voted, long process but totally worth it.
Yours looked the most professional, beautiful.
Good luck.

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thia December 9, 2009 at 9:22 am

Dear Viviane,
It is a beautiful dessert. But perhaps more importantly, your photos are so instructive and helpful, and the directions, as always, foolproof. The dedication to your work, and to helping others achieve a degree of success in their own kitchens is truly a gift. Thank you, and happy holidays!
PS My step father made your warm spinach salad for the Thanksgiving feast & it was divine. One of your recipes always makes it to our holiday table & we can’t thank you enough!
Thia

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Michael December 9, 2009 at 7:41 pm

MARVELOUS! For the non desert eaters in our family, just the butternut squash itself was enough to entice them for a taste. Your pics made it some much easier to follow. Just like being with you hands on.
Good luck!

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Lingbing Hang May 2, 2011 at 10:18 pm

Dear Viviane,
I ran into your website when I tried to find recipe for zucchini flowers in summer 2010. I fell in love with your website and I learned so much from you since then. Thank you so very much!

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Viviane May 3, 2011 at 12:49 am

Dear Lingbing, Thank you so much for taking the time to stop by and leaving me a note. You truly made my day. I am so happy you enjoy the site… It’s comments like yours that encourage me to grow Food and Style more and more. Thank YOU very much my dear… and happy cooking too!

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