Rosemary Butternut Squash Tartlet - The Perfect Puree of Napa Valley

Ingredients

• 1 cup all-purpose flour
• ½ cup butter
• 3 oz. shortening or cream cheese
• 1 tbsp. water, if needed
• 1 tsp. salt
• ½ tsp. pepper
• 1 ½ cup butternut squash, peeled & roasted
• Salt and pepper, to taste
• 2 rosemary sprigs, chopped
• 2 lemon zest
• ½ tbsp.
• The Perfect Purée Tamarind Puree, thawed (or add more to taste)
• 1 cup green & red grapes, whole roasted
• ½ cup white onion, diced
• 1 tsp. cumin
• ½ tsp. clove
• 1 tsp. paprika
• ⅓ cup pecans, chopped
• ½ tbsp. thyme
• ½ tbsp. parsley
• ½ tbsp. oregano