PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
- Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.
PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST
Make and share this Pumpkin Pie With Streusel Topping & Shortbread Crust recipe from Food.com.
Provided by Erica Vasta
Categories Pie
Time 1h20m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F.
- CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
- Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
- Add egg and cream, mixing on low speed til dough is just combined.
- Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
- Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
- FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
- Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
- Whisk in heavy cream and bourbon.
- STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
- Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
- Stir in the walnuts and crystallized ginger.
- ASSEMBLE THE TART.
- Unwrap dough and let it warm up until it is pliable (5-15 minutes).
- Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
- Pour the pumpkin mixture into the unbaked tart crust
- Scatter the struesel topping evenly over the pumpkin mixture.
- Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
- Let the tart cool for at least 2 hours before serving.
- Serve with lightly sweetend whip cream or with vanilla ice cream.
Nutrition Facts : Calories 5776.7, Fat 308.8, SaturatedFat 186.6, Cholesterol 1670.4, Sodium 3347.2, Carbohydrate 657.9, Fiber 13.1, Sugar 362.6, Protein 70.8
PUMPKIN SHORTBREAD DESSERT
My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.
PRESS-IN SHORTBREAD TART SHELL
Use this easy crust recipe for our Pumpkin Tart.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 5
Steps:
- Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
- Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.
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