Brandied pumpkin tarts
Ingredients:
1 recipe basic sweet pastry, with 1 tbsp ground ginger added to the flour mixture
1 cup pure pumpkin puree (see Tip below)
1/4 cup 35% cream
1 egg
1 tbsp brandy
1/4 cup brown sugar
2 tbsp white sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp salt
Divide the sweet pastry into 10 pieces. Press each piece of pastry evenly into a 3-inch tart mould, beginning at the bottom and finishing up the sides. The pastry should be an even 1/4-inch all the way around. Chill the pastry in the freezer for half an hour before baking to help prevent shrinkage.
While the tart shells are chilling in the freezer, whisk all the filling ingredients together in a bowl and set aside.
Preheat oven to 400°. Place unfilled tart shells in the centre rack of oven and bake for 10 minutes or until lightly browned. Reduce the oven temperature to 350°. Fill the pastry with pumpkin mixture. Bake for 15 to 20 minutes or until the filling is mostly set, but a little soft in the centre. Let cool before removing tarts from the tart moulds.
TIP: You can use canned pure pumpkin puree for this recipe or, if you're feeling inspired, you can make your own from fresh pumpkin. To begin, cut 1 small pumpkin in half. Scoop out the seeds and place pumpkin cut side down on a baking sheet lined with parchment paper. Bake at 325° for an hour or until soft. Scoop out the flesh and puree in a food processor until smooth.
0 Comment