PUMPKIN APPLE TART

Steps:

• For Pumpkin-Apple Filling:.
• Preheat oven to 350°F.
• Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
• Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
• Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
• Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
• Cool to room temperature (or cover and chill until needed - up to 1 week).
• When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
• For Crust:.
• Cream the cream cheese, shortening, and sugar until fluffy.
• Add vanilla and beat at medium speed until well blended.
• Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
• Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
• Preheat the oven to 400°.
• Between sheets of waxed paper, roll the dough into an approximately 15" round.
• Flip into a greased 11" tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
• Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
• Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
• Transfer to a rack and cool 30 minutes. Leave oven on.
• To Bake:.
• Spread the apple-pumpkin mixture into the tart shell.
• Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
• Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.