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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!


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