Skip to main content

Maple-Kissed Autumn Squash Tart #BakingBloggers

pumpkin dessert

This month, Sue of Palatable Pastime told the Baking Bloggers that for October: "Bake up something using pumpkin or any other hard winter squash. All types, not just pumpkin or butternut. There are many. Sweet or savory." Here's the #BakingBloggers pumpkin-infused baking party.

Maple-Kissed Autumn Squash Tart

I decided to make a pumpkin-delicata squash tart that's sweetened with maple syrup. The crust is a simple olive oil tart crust with a hint of citrus. Oh, as for the sweet potatoes in that photos above - I just roasted them at the same time. they aren't in the dessert.

Ingredients makes two 9" tarts

Crust makes two tarts
  • 200 g organic granulated sugar
  • 2 large eggs + 2 egg yolks
  • 1600 g oil (I used canola oil)
  • zest of 1 organic orange, approximately 2 teaspoons
  • 560 g flour (I used all-purpose flour)
  • pinch of salt
  • 2 teaspoons baking powder
  • 1/2 t orange blossom water
  • Also needed: 9" tart pan with removable bottom, parchment paper, rolling pin

Filling makes two tarts
  • 3/4 cup organic dark brown sugar, lightly packed
  • 4 ounces butter, softened
  • 3 eggs
  • 2 Tablespoons heavy cream
  • 1/4 cup ricotta cheese
  • 1/4 cup maple syrup
  • 2 to 3 Tablespoons fresh ginger (peeled and grated)
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 4 cups pumpkin purée (here's one method that I use)
  • whipped cream or ice cream, for serving, optional


In the bowl of a food processor, place all of the ingredients for the crust. Pulse a few times until the mixture comes together. You should have pea-sized crumbles. Turn the mixture onto a parchment paper-lined work surface. Knead until you have an elastic dough that doesn't stick to your hands.

Roll the dough ball into a circle and transfer it to the tart pans. Prick the bottom with a fork. Place the crust into the freezer to chill while the oven reaches temperature and you make your filling. Preheat oven to 350 degrees Fahrenheit.

Cream together brown sugar and butter until well-blended. Add in the remaining ingredients and whisk  until smooth and a uniform color. 

Pour into prepared crusts.

Bake for 45 to 50 minutes until a toothpick inserted into the center pulls clear. The filling will puff up during baking and flatten out as it cools. Let cool completely before serving.

We served ours with a dollop of unsweetened whipped cream and a scoop of spiced pumpkin cream. So many fun and favorite autumn flavors going on in this tart.

That's a wrap for the #BakingBloggers' October event. We'll be back next month with a focus on yeast breads. Stay tuned...


  1. My counter is overflowing with all the same produce. Today might be a good day to roast it all up seeing as we are back to a chill in the air.

    1. I can't wait to make this again! It does feel like Fall, doesn't it?

  2. So many incredible flavors in this tart! I especially love the addition of orange blossom water to the crust. I need to pick up a bottle of that maple syrup from Trader Joes.

  3. Definitely screams fall! That ice cream is so colorful too.

  4. A great holiday celebration recipe that makes two delicious pies! I'm bookmarking for someday, when we can have a crowd around the table again.

  5. Maple Kissed...SOLD!!! You don't even need to go any further! Oh, but I'm so glad you did! This sounds amazing!!!

  6. I've got orange blossom water on my shopping list for my next foray to the big city, along with rose water as I'm going to try my hand at making Fanny Craddocks White Christmas Cake this year. However, I was a touch hesitant to buy it as I wanted to be able to use it in more than one recipe. And now I have another recipe I can use it in. BTW, that looks and sounds so good.

  7. Those tarts are gorgeous and that squash filling looks just beautiful. Perfect fall treat!

  8. That tarts looks so delicious and yum, wish I could have a slice of it!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an