Squash Tart

Peel and boil one 3-pound butternut squash to obtain the purée for this lovely tart that, for years, has eluded me, finally I found the recipe in Good Housekeeping.

• Ready In: 2 hrs
• Serves: 6-10
• Yields: 1 9-inch deep pie

Ingredients

•  brides  pastry dough, par-baked
• 1⁄2 cup butter, softened
• 1  cup sugar
• 1⁄4 cup  vanilla sugar
• 1  tablespoon cinnamon
• 1⁄2 teaspoon salt
• 1  tablespoon cornstarch
• 2  large eggs
• 4  tablespoons water
• 3  cups  mashed  butternut squash

Directions

1. Using an electric mixer, cream together butter, sugar, cinnamon, salt, and cornstarch.
2. Scrape bowl, adding eggs and water. Beat till light, then stir in squash.
3. Pour into the cooled shell and bake till set, just a little quivery in the middle, about 35 minutes, in a moderate oven, make sure to use a deep pan or else there will be too much filling, I often bake pies in 9x1.5-inch cake pans, and practically every savory quiche.