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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)
♪ Press-In Shortbread Tart Shell
INGREDIENTS
• 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
DIRECTIONS
◊ 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.
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♪♪ Pumpkin Tart / Pie Filling
INGREDIENTS
• 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
DIRECTIONS
◊ 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.
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♪♪♪ 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! ~
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So, what’s cooking in your kitchen?
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I’m not normally a big pumpkin fan, but this looks heavenly!
I’ve been looking for a pumpkin tart recipe this good, for quite some time now. Thanks!
Looks gorgeous, and love the maple whipped cream idea 🙂
I usually use pumpkin for savory recipes! Also in Italy there are cakes made with pumpkin but I’ve never tasted! I have pumpkins in the garden, when they are ready I plan to use it for a dessert recipe! Giusy
Love the addition of the orange zest to your pumpkin tart. And the pure maple syrup to the whipped cream. Did you pick that up while in Quebec?
Thank you. Can you believe that I did not buy maple syrup in Quebec. 🙁
Of all the desserts that may be on a Thanksgiving table, pumpkin pie is my husband’s favorite. Yours looks extra special with the delicious topping.
Fae, you & your desserts are simply de-licious! 🙂
Fabulous!!! I love all three parts!
I would like to eat this entire tart – and I am normally not a pie person. Looks so flavorful and the maple whipped cream is a fabulous idea!
What a lovely combination of flavours! Love the idea of pumpkin with cardamom…and the orange zest is just genius! Canned pumpkin not an everyday item here so I’ll have to add it to my Wholefoods list. I also like the idea of the press in pice crust…Your white china in the last photo is gorgeous!
This sounds and looks so tasty! I love the idea of maple whipped cream!
looks delicious!
I love this Fae’s twist! 😉 As usual, your pie looks immaculate and so tempting and just amazing. I love that you used cardamom for the filling. Your test tasters are so lucky!
Yum Fae, I love pumpkin pie and LOVE the holidays. I look forward to all of your festive posts.
yummy and i love the china too…….have always admired it!!
Fae, I always love coming to your site! I have not had a pumpkin pie for ages and the tart ideas is a great one and maple syrup topping sounds out of this world. I hope you have a super week. Take Care, BAM
Hurray for Fae!!! Thanksgiving is not celebrated in Italy so I do not have a regular menu for this holiday. I’m always on a quest for the perfect turkey recipe, the perfect pumpkin pie recipe, etc. So happy you started the festive post series! 🙂
This sounds like a wonderful tart. Your addition of cardamom is a great idea.
This really sounds fantastic! Very lovely.
Looks delicious! 😀
Love it! One of my favourites. 🙂
That looks delicious! 🙂
I’ve fallen in love with pumpkin this season! I’ve also been swapping out cloves with cardamom in all of my pumpkin dishes! I can just taste this and I cannot wait to try it once I get back home! 😀
Wow, Fae! This looks delicious. I love pumpkin anything but maple whipped cream on top just makes it exponentially better! Such a great idea! Thanks for sharing. It’s so deliciously fall and reflects everything I love about the season!
Love that you have used cardamom. As I was hoping to do mine with it and allspice. Without a grinder using cardamom seeds is tough going. Unfortunately, even though I roasted half a pumpkin with cardamom that’s as far as I got! The rest is in the bin.
Can I leap in here? Remove the seeds from the pod and crush them with your pestle, or even your rolling pin. When I want large quantities, I just grind it (with the skin) and 1/2 a cup of sugar. Better than even vanilla sugar!
I grind my own ground cardamom pods with skin too! Now I learned to grind them with sugar. Lovely!
Reblogged this on The Jackson Diner.
It’s a funny thing, you hear the saying “as American as apple pie” but I think it’s pumpkin pie that unique to the American cuisine. My American sister in law always makes pumpkin pie for special occasions, it’s always the talk of the dessert table as Australians are accustomed to eating pumpkin as a vegetable.
I know exactly what you are talking about. In the big gatherings, you would see both pies side-by-side for dessert. But if it had to be one or the other, definitely pumpkin wins! 😀
That is something I have never tasted before. will have to try it!
So it is an American pie after all. Please do give it a try! 😀