INSTRUCTIONS

 

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!

Pre-heat your oven to 400F (205 celsius).

Place the pumpkin on a baking tray with a bit of water and bake it in the oven for at least 20 minutes (the time depends on the size of your pumpkin. It's ready when you can easily insert a knife through the skin and flesh of the pumpkin). Try not to overcook it or it will start to get dry.

Let it cool down until you can safely handle the pumpkin and remove the skin and seeds to keep only the flesh. Cut the flesh in small pieces and put them in a saucepan.

Peel and cut the apples in small pieces that you add to the saucepan with the pumpkin.

Add the spices and vanilla.

Bring to a boil then lower to medium heat and cook until the juice has evaporated and the mix can easily be pureed. Mash everything together with a fork or potato masher. Add the apple cider vinegar and stir until fully incorporated.

Use an immersion blender (or put the puree in a blender) to get a silky smooth texture.

Put the jam in a jar or airtight container, let cool down at room temperature for a while, then store it in the fridge or use right away.

INGREDIENTS