I created this recipe specifically for this contest. I've been thinking about it all week and wanted to create the ultimate late winter tart recipe. I went with a sweet tart instead of savory, and used seasonal kabocha squash, satsuma orange, and asian pear. The coconut, spices and almonds complement the flavors of the tart. I really love the almond-maple caramel and whipped cream that go on top as well. <br /> <br />This is sort of an Asian spin on pumpkin pie. It's bittersweet because this is probably the last comforting dessert of the season before I start making wam weather desserts like ice cream and strawberry shortcake.

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