I'm working up a good obsession for Tarte Tatin. Something about that caramelized flavor with fruit and a delicious flaky crust makes me go weak in the knees. For the season, I thought I'd try it with pumpkin, and I thought the pumpkin and caramel worked well together. I've kept it classic here to keep the pumpkin flavor as the star of the show, but you could add a splash or bourbon, lemon zest, or even traditional pumpkin pie spices. I used Amanda's grating technique to add the butter to the flour. So fun! The Tarte can be made a day or two ahead and kept, wrapped in plastic wrap, in the refrigerator. Warm the Tarte on a cookie sheet for about 20 minutes at a 300 degree oven just before serving.

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