Hurrah! The Holiday Season is here again! We just had Halloween fun, Thanksgiving is in sight, and varieties of Holy Days are happening/approaching for all religious and cultural celebrations.
Appropriately, I thought, for the next few weeks, to include recipes that would be festive.
Different than what you may be accustomed to, as for the spices/flavoring, you will not be disappointed by this Fae’s twist of pumpkin pie/tart filling.
As for the shortbread shell/crust, I was inspired by watching yet another episode of Martha Bakes (by Martha Stewart). The two will go very well together, and baking in a tart shape mold adds a notch visually to this traditional American dessert.
Pumpkin Tart with Shortbread Shell
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 85 g/ 6 Tbsp unsalted butter, room temperature/softened
• 50 g/ ¼ cup granulated sugar
• 2 large egg yolks
• 190 g/ 1½ cups un-bleached, all-purpose flour
• ¼ tsp salt
◊ In a medium bowl, with a rubber spatula, mash butter and sugar until smooth. Stir in yolks.
◊ Add flour and salt, and stir until mixture is dry and crumbly.
◊ Elbow grease is needed… with tips of fingers, press dough into bottom and up sides of a 10-inch non-stick tart-mold with a removable bottom.
Note: Until the end, handle the mold by the sides so the pastry does not pop out of the mold.
◊ Freeze until firm, about 15~25 minutes.
◊ Meanwhile, position rack in middle of oven and preheat to 190°C/375°F
◊ Bake for 12~14 minutes, rotating halfway through baking, just until crust turns golden around the edges. Let cool completely in tart pan on a wire rack for 1 hour or in the freezer for 30 minutes.
♪♪ Pumpkin Tart / Pie Filling
• 165 g/ ¾ cup packed light brown sugar
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• 1/8 tsp salt
• 1½ tsp pure vanilla extract
• 2 large eggs, room temperature
• 1 can (425 g/ 15 oz) solid-pack pumpkin / pumpkin purée
• zest of 1 medium orange
• 210 mil / 1 cup minus 2 Tbsp heavy cream
◊ Position rack in middle of oven and preheat to 160°c/325°F
◊ In a large bowl, stir together sugar, cinnamon, ginger, cardamom, salt, vanilla.
◊ Add eggs and beat with electric beater on medium until smooth.
◊ Add pumpkin, orange zest and beat for a few seconds until mixed.
◊ Pour cream in a stream as you are beating, until the filling mixture is well combined.
◊ Place the semi-baked tart shell on a baking sheet and pour the mixture in it (there may be just a few tablespoons of liquid extra).
◊ Place baking sheet with the tart in the preheated oven and bake for 55~60 minutes, rotating halfway through baking, until filling is just set and slightly puffed but still a bit wobbly.
◊ Transfer baked tart to a wire rack, and let cool completely. Refrigerate, in its pan/mold, uncovered for at least 5 hours. Unmold, and serve chilled. It goes well with maple whipped cream.
♪♪♪ Maple Whipped Cream
• 240 ml/ 1 cup heavy whipping cream
• 2 Tbsp pure maple syrup
◊ Place beater’s mixing bowl and whisk attachment(s) in the freezer/refrigerator for 15 minutes. Then place the whipping cream and maple syrup in the bowl and beat until soft peaks form. Put in the refrigerator until ready to use.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?