PUMPKIN AND APPLE TART JODIE ADAMS

PUMPKIN AND APPLE TART JODIE ADAMS image

Yield 1 tart

Number Of Ingredients 18

2 large baking apples (Macoun)
1/4 cup plus 1 Tablespoon gran sugar
2 t ground cinnamon
1/12 T lemon juice
2T unsalted butter
3 extra-large eggs at room temp
1 cup packed dark brown sugar
2 cups pumpkin puree
1 cup heavy cream at room temp
1/2 t ground ginger
1/4 t ground allspice
1/2 t ground black pepper
1T grated fresh ginger
1t kosher salt
1t vanilla extract
1 11-inch tart sell prebaked in tin
4 italian amaretti macaroons, roughly crumbled
whipped cream or vanilla ice

Steps:

Make the cough and tart a few hours ahead. Allow all ingredients to room temp or custard won't blend properly. 1.preheat oven 400 2.peel and core apples, then cut in 1/8 inch slices. Toss apples in bowl with 1/4 cup granulated sugar, 1/2t cinnamon,1/2T lemon juice, and the melted butter 3.Beat the eggs and brown sugar together in a large bowl until the sugar is completely dissolved and the eggs are frothy. Add the pumkin, cream, 11/2 t cinnamon, ground giner, allspice, peepr, grated ginger, sat, remaining 1t lemon juice, and vanilla and beat together until thoughoughly mixed. 4.Pour the pumkin custart into tart shell. Starting at the outside of the tart arrange apple slices in overlapping concentric rings, covering the custard completely. Sprinkle the apples with the remaining 1T sugar. 5. Bake until custard is set and apples are tender and caramelized, about 1 hour. Check custard under apple. You can broil briefly to caramelize apples if necessary. 6. Cool tart, just before serving sprinkle with amaretti crumbs.