Prepare the Pastry: Combine Flour and Salt in a food processor. Add cold Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C). Roast the Delicata Squash halves, cut-side down, for 20-25 minutes, or until tender. Let cool slightly and scoop out the flesh.
In a bowl, combine the sliced Apples, Maple Syrup, Calvados, Cinnamon, Allspice, Cardamom, and Butter. Mix well.
Roll out the Pastry and fit into a 9-inch tart pan with a removable bottom. Blind bake for 15 minutes, then remove weights and bake for another 5-10 minutes, or until lightly golden.
Spread the roasted Squash evenly over the tart crust. Top with the Apple mixture.
To make the Brown Butter Hazelnut Streusel, melt the Butter in a saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat.
In a separate bowl, combine the Flour, Brown Sugar, and chopped Hazelnuts. Pour the brown butter over the dry ingredients and mix until crumbly. Sprinkle with Flaked Sea Salt.
Sprinkle the Brown Butter Hazelnut Streusel evenly over the Apple and Squash filling.
Bake for 30-35 minutes, or until the crumble is golden brown and the filling is bubbly.
Let cool completely before serving.
Ingredients
8
2500 gAcorn Squash-Delicata, halved and seeded
3450 gApples-Pink Lady, peeled, cored, and thinly sliced
1/4 cup60 mLMaple Syrup-Grade A Dark Robust
1 tbsp15 mLCalvados
1 tsp5 mLCinnamon-Ceylon, ground
1/2 tsp2.5 mLAllspice-ground
1/4 tsp1.25 mLCardamom-ground
2 tbsp30 mLButter-European style, unsalted
1 cup120 gAll-Purpose Flour
1/2 cup100 gBrown Sugar-dark, packed
1/2 cup60 gHazelnuts-toasted and chopped
8 tbsp120 gButter-European style, unsalted
1/4 tsp1.25 mLSea Salt-flaked
1 1/4 cups150 gAll-Purpose Flour
1/2 cup113 gButter-European style, unsalted, cold and cubed
1/4 cup60 mLIce Water
1/4 tsp1.25 mLSea Salt-flaked
Equipment
Tart Pan (9-inch, removable bottom)
Food Processor
Baking Sheet
Saucepan
Mixing Bowls
Rolling Pin
Measuring Cups & Spoons
Instructions
Prepare the Pastry: Combine Flour and Salt in a food processor. Add cold Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C). Roast the Delicata Squash halves, cut-side down, for 20-25 minutes, or until tender. Let cool slightly and scoop out the flesh.
In a bowl, combine the sliced Apples, Maple Syrup, Calvados, Cinnamon, Allspice, Cardamom, and Butter. Mix well.
Roll out the Pastry and fit into a 9-inch tart pan with a removable bottom. Blind bake for 15 minutes, then remove weights and bake for another 5-10 minutes, or until lightly golden.
Spread the roasted Squash evenly over the tart crust. Top with the Apple mixture.
To make the Brown Butter Hazelnut Streusel, melt the Butter in a saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat.
In a separate bowl, combine the Flour, Brown Sugar, and chopped Hazelnuts. Pour the brown butter over the dry ingredients and mix until crumbly. Sprinkle with Flaked Sea Salt.
Sprinkle the Brown Butter Hazelnut Streusel evenly over the Apple and Squash filling.
Bake for 30-35 minutes, or until the crumble is golden brown and the filling is bubbly.
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