Pumpkin Tart With Press In Shortbread Tart Shell Food

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

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.

THIS PUMPKIN PIE WITH A BRULEED TOP + SHORTBREAD CRUST MAKES A STATEMENT

Steps:

• For the shortbread crust, preheat oven to 350˚F
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar and vanilla extract on high speed until light and fluffy
• Add the flour and beat on medium speed just until combined
• Dust your fingers and press the dough, piece by piece, into a pie dish until the dough covers the dish in a thin layer
• Using a fork, prick a few holes into the bottom of the crust
• Transfer to the oven and bake until lightly golden, about 12 minutes
• For the pumpkin pie filling, in a cast-iron skillet over medium-high heat, melt the butter
• Add the pumpkin and salt and cook until tender, about 10-15 minutes, making sure to toss occasionally so the pumpkin does not burn
• Transfer to a blender and add the brown sugar, cornstarch, ground nutmeg, ground cinnamon, vanilla extract, evaporated milk and eggs
• Blend until smooth
• Carefully pour into the prebaked pie crust and bake until puffed up with a slight jiggle, about 40-45 minutes
• Cool the pie for at least 4 hours or overnight
• Before serving, evenly sprinkle the granulated sugar over the top of the pie and brulee with a culinary torch or in the broiler until sugar is melted and caramelized
• Serve with whipped cream and a sprinkle of cinnamon

SHORTBREAD PIE CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
• Bake for 15 minutes, or until lightly brown around the edges.

PRESS-IN SHORTBREAD TART SHELL

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.

PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST

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.

POTLUCK PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
• In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
• Bake for 15 minutes at 425 degrees.
• Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
• Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.