Pumpkin Apple Tart Food

PUMPKIN APPLE PIE

Steps:

• Preheat the oven to 375 degrees F and place a rack in the center of the oven.
• Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
• Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
• In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
• Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
• Cool, and then slice the pie and top with whipped cream if using to serve.

PUMPKIN APPLE TART

Steps:

• Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
• Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for about 35 to 45 minutes, or until set and lightly browned on top.
• Raise the oven temp to 400 degrees. Prep a parchment lined baking sheet and place the puff pastry sheet/s on top*. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. (There is a link to a video to see how this is done (below this recipe card) if this does not make sense). Then, using a fork, pierce the dough all around in the center, not the edges. Next, you can use that same sharp knife to make slits on the edges if desired. Bake the pastry dough until golden, for about 15 minutes.
• Remove the pastry shell from the oven, let it sit for a minute or two and then lightly drizzle on just a touch of extra virgin olive oil, spread on about 1 1/2 to 2 cups of pumpkin gratin and then sprinkle on the Swiss and Fontina cheese, using as much, or as little as you want. (I purposely used a little so you could see the pumpkin gratin on the tart).
• Arrange the apple slices on top, lightly brush the apples with the melted butter and sprinkle on some turbinado sugar. Bake the tart for about 20 to 25 minutes, or until cooked though and nicely browned. Remove from oven and let cool for a few minutes. Slice, serve and enjoy immediately.

APPLE TARTS

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

APPLE-PUMPKIN BROWN BETTY

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
• Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.

PUMPKIN APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
• Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

PUMPKIN TARTLETS

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

CRUMB-TOPPED APPLE & PUMPKIN PIE

Steps:

• On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

PUMPKIN-APPLE CARAMEL HOTDISH

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch square (or other 2 1/2-quart) baking dish.
• Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.
• Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.
• Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.
• Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.

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 PIE

Steps:

• In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
• Add apples.
• Cook and stir for 4 minutes.
• Place pastry in a 9-in.
• pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
• Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
• If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
• Cool completely.
• Garnish with whipped cream.

PUMPKIN APPLE PIE

Steps:

• In a saucepan, combine brown sugar, tapioca, cinnamon, and salt.
• Add water and butter; bring to a boil.
• Add apples.
• Cook and stir 4-5 minutes.
• Place pastry in a 9" pie plate; add apple mixture.
• In a bowl, whisk pumpkin, milk, brown sugar, egg, cinnamon, and salt until smooth; pour over apple layer.
• Flute the edge of the pie crust.
• Bake at 350°F for 45-50 minutes, or until a knife inserted near centre comes out clean.
• Cool completely.
• Garnish with Cool Whip.
• Store in the refrigerator.

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-APPLE BREAD

Steps:

• Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
• Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
• Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

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 PIE EXTRAVAGANZA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
• Place pumpkin halves cut-side down on the prepared baking sheet.
• Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
• Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
• Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
• Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
• Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

SKINNY PUMPKIN-APPLE PIE SMOOTHIE

Steps:

• Combine apple, banana, almond milk, pumpkin, cinnamon, pumpkin spice, nutmeg, and sweetener in a powerful blender (such as a Vitamix®) and blend until smooth.