Red kuri squash and honey pie

Process flour, sugar, almond meal and salt together.

Add lemon zest and the cold cubed butter; pulse about 20 seconds. Add the eggs and milk and mix until just combined.

Optional, for decoration: roll about a third of the pastry into 2 mm sheets, freeze and cut into patterns.

Refrigerate the remaining pastry a couple of hours, then roll into 2 to 3 mm disks, prick, and line two 8.5-inch (21 cm) tart rings. Rest in the refrigerator, or freeze for later.

Blind bake 15 minutes with pie weights, then 5 minutes without.

Rub the squash in vegetable oil with a couple of crushed star anise and roast. Scoop out the pulp for the pie; keep the skin for later use.

Process the squash, honey, eggs, ginger, cinnamon, nutmeg and a little cornstarch (optionally creme fraiche or mascarpone) with a dash of Grand Marnier or rum until completely smooth.

Fill the pre-baked tart shells and bake at 330F / 160C for about 35 minutes.