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Name: Roast Pumpkin Tarte Tartin
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Chervil sprigs; 1 md Pumpkin; 2 tb Butter; ; seeded); ; roasted); salt and pepper to taste; 5 Macintosh Apples; (halved,; 1/2 c Sugar; 20 Pumpkin seeds; (shelled and; 1 oz Water

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INGREDIENTS

4 Chervil sprigs
1 md Pumpkin
2 tb Butter
; seeded)
; roasted)
salt and pepper ; to taste
5 Macintosh Apples; (halved,
1/2 c Sugar
20 Pumpkin seeds; (shelled and
1 oz Water

Servings

INSTRUCTIONS

Procedure: Cut a pumpkin into quarters and clean well, remove all seeds, etc. Roast pumpkin in a 350 degree oven until tender about 1 1/2 hours. When pumpkin is tender use a tablespoon to clean out the inner meat removing it from the skin, Place in a food processor while still warm adding butter and seasonings and puree until smooth. In a heavy skillet pour water and sugar and boil sugar until it becomes a medium to dark caramel, add butter and apples and roast in 400 degree oven for 2030 minutes until cooked but still holding their original shape. When finished flip apples upside down on sheet tray. Using a 3 inch circle mold fill the bottom of the mold with mashed pumpkin and top with caramelized apples. The whole height should be about 2 to 2 1/2 inches. Garnish with pumpkin seeds and chervil. Yield: Serves four people NOTES : Recipe Courtesy of Scott Campbell of Avenue Restaurant Recipe by: IN FOOD TODAY SHOW #INK068

NOTES

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Roast Pumpkin Tarte Tartin

4  Chervil sprigs 
1 md Pumpkin 
2 tb Butter 
  ; seeded) 
  ; roasted) 
  salt and pepper to taste
5  Macintosh Apples; (halved, 
1/2 c Sugar 
20  Pumpkin seeds; (shelled and 
1 oz Water

Procedure:    Cut a pumpkin into quarters and clean well, remove all seeds, etc. Roast  pumpkin in a 350 degree oven until tender about 1 1/2 hours. When pumpkin  is tender use a tablespoon to clean out the inner meat removing it from the  skin, Place in a food processor while still warm adding butter and  seasonings and puree until smooth.    In a heavy skillet pour water and sugar and boil sugar until it becomes a  medium to dark caramel, add butter and apples and roast in 400 degree oven  for 2030 minutes until cooked but still holding their original shape. When  finished flip apples upside down on sheet tray.    Using a 3 inch circle mold fill the bottom of the mold with mashed pumpkin  and top with caramelized apples. The whole height should be about 2 to 2  1/2 inches. Garnish with pumpkin seeds and chervil.    Yield: Serves four people        NOTES : Recipe Courtesy of Scott Campbell of Avenue Restaurant    Recipe by: IN FOOD TODAY SHOW #INK068

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Nutrition

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Serving Size: 1 Serving (356g)
Recipe Makes: 1 servings

Calories: 1364
Calories from Fat: 207 (15%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 61mg		19 %
Sodium 319.3mg		11 %
Potassium 13.1mg		0 %
Total Carbohydrate 300g		88 %
	Dietary Fiber 0g	0 %
	Sugars, other 300g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1364

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