This pumpkin custard with candied acorn and butternut squash and maple gelée will make an entrance on your fall table. The dark green, scalloped edges of the acorn squash contrast beautifully with the golden butternut, while the gelée gives the finished tart a glossy, almost jewel-like appearance.
Ingredients
For the Crust
● 2 refrigerated, premade pie crusts (enough to line a 10-inch springform pan) or this pie crust recipe
● Cooking spray, for the pan and parchment paper to line it
For the Pumpkin Custard
● 13 ounces pumpkin purée (approximately 1½ cups plus 1 tablespoon)
● ½ cup heavy cream
● ½ cup packed brown sugar
● 2 large eggs
● 2 egg yolks
● 2½ tablespoons cornstarch
● 1¼ teaspoons vanilla extract
● 1¼ teaspoons ground cinnamon
● ½ teaspoon ground ginger
● ¼ teaspoon ground nutmeg, plus a pinch
● ½ teaspoon salt
For the Candied Pangolin Scales
● 1 small acorn squash
● 1 small butternut squash
● 1¼ cups water
● ¼ cup plus 1 tablespoon granulated sugar
● 1 cinnamon stick (optional)
● 2 strips orange zest (optional)
For the Maple Gelée
● ⅔ cup water, divided
● ⅓ cup plus 1 teaspoon pure maple syrup
● 1½ teaspoons unflavored powdered gelatin
For the Optional Second Glaze
● 2 tablespoons pure maple syrup
● 3 tablespoons water, divided
● ½ teaspoon unflavored powdered gelatin
Directions
Prepare the Crust
● Preheat the oven to 325°F.
● Line the bottom of a 10-inch springform pan with parchment paper, securing it beneath the ring. Lightly grease the sides with cooking spray.
● Join the two refrigerated pie crusts, overlapping and gently rolling them together to form a sheet large enough to cover the bottom and extend approximately 1–1½ inches up the sides.
● Press the dough gently into the pan, trimming the top edge evenly. Refrigerate for 30 minutes.
● Line the pastry with parchment paper and fill with pie weights or dried beans. You can also pierce it with a fork to let the heat escape.
● Blind bake for approximately 20 minutes. Remove the weights and parchment and continue cooking for another 5–10 minutes, until the pastry is lightly golden and dry.
● Set aside to cool. Keep the springform pan on a rimmed baking sheet to catch any leaks.
Make the Pumpkin Custard
● Reduce the oven temperature to 300°F.
● In a large mixing bowl, whisk together the pumpkin purée, heavy cream, brown sugar, eggs, egg yolks, cornstarch, vanilla, cinnamon, ginger, nutmeg and salt until completely smooth.
● For an especially silky custard, pass the mixture through a fine-mesh sieve.
● Pour the custard into the cooled pastry shell, leaving room for the decorative topping.
● Bake for approximately 35–50 minutes, or until the edges are set and the center has a slight wobble.
● Allow the tart to cool to room temperature, then refrigerate until thoroughly chilled, preferably for several hours or overnight.
Prepare the Pangolin Scales
● Wash both squashes thoroughly.
● Cut the acorn squash in half lengthwise, from stem to base, and scoop out the seeds. Leave the dark green skin intact.
● Slice the acorn squash crosswise into very thin half-moons, approximately 1/16 inch thick. The scalloped green skin will form the decorative edge of each scale.
● Cut the long, solid neck from the butternut squash. Peel it, cut it lengthwise in half and slice crosswise into similarly thin half-moons.
● In a wide saucepan, combine the water and sugar. Add the cinnamon stick and orange zest, if using, and bring to a gentle simmer.
● Poach the squash slices in small batches for approximately 2–5 minutes, until flexible and tender but still able to hold their shape. The acorn squash may require slightly longer cooking.
● Remove the slices carefully and arrange them on a wire rack to drain and cool. Taste an acorn slice to ensure the green skin is tender enough to eat.
Create the Scale Pattern
● Remove the thoroughly chilled tart from the refrigerator.
● Beginning at one edge, arrange the squash slices in overlapping rows across the custard.
● Alternate the dark, green-edged acorn squash with the golden butternut squash to create contrast.
● Overlap each slice by approximately one-half to two-thirds, staggering the rows to resemble dragon scales.
● Continue until the entire surface is covered.
Make the Maple Gelée
● Place approximately 1 tablespoon of the measured cold water in a small bowl. Sprinkle the gelatin evenly over the surface and allow it to bloom for 5 minutes.
● In a small saucepan, warm the remaining water with the maple syrup to approximately 140°F. Do not boil.
● Remove from heat and stir in the bloomed gelatin until completely dissolved.
● Allow the mixture to cool until barely warm and beginning to thicken slightly, but still fluid.
● Carefully spoon a thin layer over the arranged squash scales. Work slowly to avoid displacing the pattern.
● Refrigerate the tart for at least 2 hours, until the gelée is set.
Add a Second Glossy Coat (Optional)
For an especially shiny finish, prepare a small additional batch of maple gelée.
● Bloom the gelatin in 1 tablespoon cold water for 5 minutes.
● Warm the maple syrup with the remaining 2 tablespoons of water until hot, approximately 140°F.
● Remove from heat and dissolve the bloomed gelatin.
● Allow the mixture to cool until slightly thickened but still brushable.
● Using a soft pastry brush, gently coat the squash scales with a thin layer of gelée.
● Refrigerate for another 1–2 hours, until fully set.
● Unmold and serve.
Noshing Notes
The thinner, the better: Uniform slices of the squash are essential for creating flexible, overlapping scales. A mandoline works well, but use its hand guard and cut-resistant protection. Springform pans are not always watertight. Keep the tart on a rimmed baking sheet, especially when adding the gelée.
Pairs Well With
Serve alongside hot spiced apple cider or a pot of coffee. Add a dollop of whip cream, turn on a Harry Potter movie and enjoy!
Waste Not, Want Not
Don’t throw away those squash seeds! Rinse away the pulp, pat them dry, toss with a little olive oil and salt, and roast at 325°F until golden and crisp.
Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
