Pumpkin Tart
Serves 8

Tart shell dough
1½ cups butter
1 cup icing sugar
2 eggs
3 ½ cups flour
½ cup almond powder

Mix butter, icing sugar and eggs. Add flour, almond powder and salt.

Pumpkin puree
Slice pumpkin, season with:
1 tbs. sugar
1 tbs. pumpkin spice mix
Wrap in foil and roast for 1 hour at 350 degrees. When done, scoop out flesh and put in food processor. Strain with cheese cloth.

Cranberry compote
2 lbs. strawberries, roughly chopped
½ cup sugar
1 Tbs. cornstarch
2 cups dried cranberries
1 Tbs. orange zest

Combine the strawberries, 1 cup of water and sugar in medium pot. Set over low heat and gently cook until all the juices from the strawberries are released, approximately 15 minutes. Using a fine mesh strainer, strain the liquid into a clean pot and discard the solid. Heat the liquid from the strawberries and whisk in the cornstarch, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat. Transfer to a mixing bowl and add the cranberries while the liquid is still hot. Cover and refrigerate overnight or a minimum of 8 hours.

6 egg yolks
2 eggs
2/3 cup sugar
2 cups pulp of pumpkin dry
1 cup butter

Whip yolks, eggs and sugar. Mix pumpkin puree and butter. Add sabayon to pumpkin. Cook 15 minutes at 300 degrees.