You should try that tart.
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Recipes:
Butternut Squash Soup
50g unsalted butter
100ml heavy cream
10g smoked paprika
500ml water
1 butternut peeled and sliced
1/2 cup Brussels sprouts, roasted
Salt to taste

Brown the butter and cream, turn the heat off and add the smoked paprika. Set some aside to finish. Add the butternut squash, water and salt, cover with a lid and cook until squash is very tender. Mash or blend, adjust salt if needed. Serve with Brussels and the reserved brown butter.


Pork with Apple Ragout
1 thick slice pancetta, chopped
1/2 small Spanish onion, minced
1 apple, peeled cored and diced
1 tablespoon unsalted butter
1 bottle Bitburger, or similar pilsner(I used Yuengling golden pilsner)
1 small bundle poultry herbs
1 tablespoon maple syrup
Salt to taste

Crisp the Pancetta, add the onions and then caramelize them. Remove from the pan, add the butter and the apples and cook over high heat until lightly brown. Add back the Pancetta/onion, along with the bottle of beer, and the herbs and the maple syrup. Simmer until the sauce most of the liquid is reduced and it tastes delicious.
Serve with pork that's been dusted heavily with ground fennel, seasoned with salt and roasted. Along with kale that's been sautéed and finished with sage leaves for the last few minutes.

For the Tart:
150g ap flour
50g sugar
75g butter
1 egg yolk
1-2 tablespoons cold Vodka
Combine flour, sugar and butter in a food processor and pulse until it looks like coarse sand. Add the yolk, and while holding the pulse button, pour in enough vodka that dough just starts to clump together. Pour onto a sheet of plastic and press into a pancake shape. Refrigerate for at least 30 minutes, then roll and place into a butter tart(or pie or whatever you got) mold. Add compote, and make the rosette. Dust with sugar and five spice. Add to a 425º oven with convection(450º regular) for eight minutes, then turn down to 350º and cook for an additional 45 minutes, or until the top is nicely browned.
Compote:
3 Granny Smith apples, peeled, cored and diced
1 tablespoon sugar
1/2 tablespoon five spice

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