In a food processor add the flour, sugar, salt, and baking powder and pulse to blend

add butter and pulse until grainy

add egg and pulse

if dough is not coming together on the blade add up to one tablespoon of ice water to mix and pulse.

roll pastry dough on a floured surface until it is large enough to fit into a tart pan *

If the dough feels to soft, return pan to refrigerator or freezer until the dough is firm.

Place parchment or foil inside of tart pan and add pie weights to pan to keep the surface flat while baking.

Bake tart for 10 minutes at 350 degrees, remove pie weights and parchment and continue to bake for 7-10 more minutes *

Allow shell to cool before filling

Steam butternut squash in 400 degree oven for 20 minutes or until tender

Place eggs, ½ can of dulce de leche or caramel, vanilla, ricotta and cinnamon into the food processor and pulse until blended.

Add cooled squash and pulse until smooth

fill tart shell with mix and place into a 350 degree oven and bake for 20 minutes or until the custard is set.

Allow tart to cool on wire rack, but while still warm spread the remainder of the can of dulce de leche on the top of the tart.

Sprinkle with chopped pecans and allow to cool until set completely, about 1 hour.

Dust around the rim with confectioners sugar and serve with fresh whipped cream