Butternut squash tarte tatin

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Peel the squash and cut in half lengthways. Remove the seeds and cut the squash into 5mm/¼in slices. Toss the squash with the olive oil and arrange in a single layer on one or two baking trays. Season with a pinch of salt and roast for 15 minutes until golden-brown, but still a little firm to the touch. Remove and set aside.

3. 3

   Put the honey, sugar and a tablespoon of cold water into a heavy-based 20cm/8in ovenproof frying pan and place over a medium heat. Cook gently, stirring now and again, until you have a golden caramel. Stir in the butter, nutmeg and cinnamon, then remove from the heat. (CAUTION: melted sugar gets very hot. Take care not to burn yourself.)

4. 4

   Arrange the butternut squash slices in an overlapping fan pattern over the base of the pan: take great care as the caramel will be extremely hot. Cook for another 3-5 minutes until the syrup is deeply caramelised. Remove from the heat.

5. 5

   On a worktop dusted with flour, cut out a disc of puff pastry that is 2cm/¾in larger than the pan you are using. Position the pastry over the butternut squash and tuck the edges down around the side, using the tip of a knife to ease it into place.

6. 6

   Prick a few small holes in the pastry to allow steam to escape.

7. 7

   Bake for 30-35 minutes, or until the pastry is golden-brown and crisp. Remove from the oven and leave to cool for 2 minutes, but no longer, otherwise the caramel will stick to the pan, making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot.

8. 8

   Mix together the custard and lemon zest and serve alongside the tarte tatin.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.