Pumpkin And Apple Tart Jodie Adams Food

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

PUMPKIN APPLE TART

Steps:

• Place flour, salt, and butter in the food processor and pulse while adding water a little at a time.
• When dough starts to come together and is still a bit crumbly, transfer dough to a floured surface and pat together with floured hands. Dough may be crumbly but will come together when squeezed between your fingers.
• Divide dough in half and place one half into a 9-inch tart pan with a removable bottom.
• Press dough into pan and up the sides with the tips of your fingers.
• Use the other half to make 6 to 8 4-inch tarts or another 9-inch tart. I lightly oiled my 4-inch tart pans becauce they did not have a removable bottom, to make removing them from the pan easier. Set dough aside while you slice and mix together the pumpkin mixture.
• Peel and thinly slice apples, place in a large bowl, sprinkle on the sugar and pumpkin pie spice, toss to coat.
• In a medium bowl, whisk together pumpkin puree, brown sugar, natural sugar, pumpkin pie spice, almond milk, vanilla until well combined. Add the arrowroot and whisk until well combined and there are no lumps.
• Arrange apples on the tarts and spread 1 to 1 1/2 tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If making two 9-inch tarts just divide the mixture between the two.
• Bake tarts on a parchment lined baking pan for 20 to 25 minutes. Pumpkin mixture may be slightly jiggly but will set as it cools.
• Serve tart with coconut cream.
• Have fun and enjoy!!!

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.

PUMPKIN APPLE TART

Steps:

• Preheat oven to 375.
• Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
• Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
• Add the apple sauce, margarine and egg white and mix until moistened. Press this into the bottom of the pan.
• Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
• In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg. Add the milk, mix well and pour into crust.
• Carefully place into oven and increase oven temp to 400.
• Bake 35 to 40 minutes until set - I use the toothpick method.
• Cool about 20 minutes or more before slicing.
• Top with whipped topping.

APPLE-PUMPKIN-TART

Steps:

• preheat oven to 350 degrees F.
• Shred pumpkin and peel, core and chop apples.
• Mix flour and baking powder.
• Divide eggs, beat whites until stiff.
• Cream together egg yolks, soft butter, lemon zest, sugar and caster sugar.
• Fold in egg whites, then flour and baking powder, pumpkin, apples, ground nuts and vanilla.
• Grease 10 inch spring form and fill in batter.
• Bake at 350 degrees 70 minutes.
• Let cool slightly, then run knife around the frame of the spring form and remove it carefully. If it's still too warm and sticky, wait until cooler.

PUMPKIN AND APPLE TART JODIE ADAMS

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.

NO-BAKE PUMPKIN TARTS

Steps:

• Place the walnuts or pecans in a food processor and pulse until a fine meal forms.
• Place the walnut meal and the remaining crust ingredients in a medium bowl and stir to combine.
• Divide the mixture evenly among 8 mini-tart pans, pressing firmly on the bottom and up the sides. Place in the fridge to firm up.
• Meanwhile, make the filling. In a small saucepan, sprinkle the gelatin over the cold water and let it soften 1 minute.
• Turn the heat to medium and bring the mixture just to a simmer, stirring until the gelatin has dissolved. Remove from heat.
• Whisk in the remaining filling ingredients until well combined.
• Divide the pumpkin mixture evenly among the tart shells. Place on a baking sheet and chill until set, about 3 hours. Garnish with a sprinkle of cinnamon or pumpkin pie spice and a spoonful of whipped cream or whipped coconut cream.
• Keep refrigerated until ready to serve. Store in the refrigerator in an airtight container up to 4 days, or in the freezer up to 3 months: simply thaw in the fridge for a few hours before serving.