Pumpkin Tarte Tatin

Ingredients:

• 1 sheet puff pastry, thawed
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 small pumpkin, peeled, seeded and sliced into thin wedges
• Optional: whipped cream or vanilla ice cream for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a clean surface and trim to fit a 9-inch (23-cm) cast iron skillet. Set aside.
3. Melt the butter in the skillet over medium heat. Add the sugar, cinnamon, ginger, nutmeg and salt and mix well.
4. Remove the skillet from heat and arrange the pumpkin slices in the skillet in a single layer, starting from the outer edge and working your way inward in a circular pattern.
5. Carefully place the puff pastry over the pumpkin slices and tuck in the edges, making sure it’s snug against the pumpkin.
6. Bake for 30-35 minutes, until the pastry is golden brown and the pumpkin is tender.
7. Remove from the oven and let cool for a few minutes.
8. Using oven mitts, carefully invert the skillet onto a serving plate or board, making sure the pastry is on the bottom and the pumpkin is on top.
9. Serve warm with whipped cream or vanilla ice cream, if desired.

Verdict:

This pumpkin tarte tatin is a delicious and impressive dessert that’s perfect for fall dinners or special occasions. The pumpkin is caramelized to perfection, and the spices add a warm and cozy flavor. The puff pastry is buttery and crispy, and the combination of textures and flavors is simply divine. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream and enjoy!