2 teaspoons vanilla extract
pinch of salt
five spice powder, or other spice of choice
1/4 cup honey
1/2 vanilla bean, seeds only
Optional: chopped pecans or walnuts
Let the thawed puff pastry come to room temperature to make it easier to unfold. For the pumpkin, cut it in half from the stem end to blossom end, and scoop out the seeds (toast those up for an additional treat). Cut the pumpkin into wedges and use a sharp paring knife to carefully pare off the skin. Cut the peeled pumpkin into thin slices.
In a large skillet with a lid, heat the pumpkin with the walnut oil, water, 3 tablespoons of honey, vanilla extract, and salt. Let it come to a boil and then cover the pan and reduce the heat to medium. Cook, covered, for about ten minutes, or until the pumpkin is just cooked through. Uncover and let the pumpkin cool enough to handle.
Unfold the puff pastry on two ungreased baking sheets, and arrange the pumpkin in a decorative pattern on both sheets. Let the remaining poaching liquid cook down to a syrup and brush this over the pumpkin. Sprinkle with five spice or desired seasoning, and bake for 20 minutes.
Stir together the remaining honey with the vanilla bean seed. Brush this over the partially-baked tarts, including the edges. If you are including nuts, sprinkle them on now. Return the tarts to the oven for 10-15 minutes, or until they are well browned. Remove and cool before cutting to serve.
Thanks for reading,