Butternut Squash Tart with Pomegranate-Cranberry Glaze
This tart is a real showstopper for Thanksgiving or Christmas- the ruby red glaze shines like a mirror, and adds a tangy counterpoint to a more traditional “pumpkin pie” flavor. It can be made a few days ahead of time, and glazed the day you want to serve it. It holds well after it’s glazed too, but you need to be careful that nothing in the fridge falls into it or otherwise mars the surface. You wouldn’t want to wrap it wth plastic after it’s been glazed. I had to play with this recipe a bit to get all the different parts to work- I’ve added a thin layer of chocolate under the squash filling, which is one of my favorite tricks to keep a bottom crust from getting soggy, and in my opinion chocolate makes everything better! Feel free to leave it out of you wish, it will just be a little softer on the bottom. If you happen to have a 10-inch (a more common size) than an 11-inch tart pan, hold back a little on the crust and filling so it will still fit. I love the way an 11-inch tart looks, and the slice are long and elegant.