This recipe is a great fall recipe and also serves as filling for our twist on a Thanksgiving classic, the pumpkin pie.
We reimagined a pumpkin pie inspired by French “tarte des Alpes” which is a tart filled with jam, adorned with lattice then baked. Traditionnally they use local Alpine berries to make this tart but I love the fall version too!
It’s a low sugar added recipe so you’ll need to store the jam in the fridge and it might not keep more than 2 weeks. Technically it’s closer to a compote than a jam. If you want to make a proper jam that will keep for months, the amount of sugar needs to equal the amount of fruit.
As for the apples, it will either bring sweetness if you choose a sweet kind of apple or some tartness to balance out the already sweet pumpkin if you pick Granny Smith like I usually do (McIntosh work well too).
Now I’m going to reveal a “secret” about the pumpkin… You can do the recipe with a regular sugar pumpkin or you can try to find potimarron or red kuri squash. They have a subtle nutty flavour that is awesome in baked goods, not just in soup!