|2 cups||Firmly packed brown sugar|
|4 tablespoons||Butter -- softened|
|1⅓ cup||Pecan halves|
|2 cups||Pumpkin puree|
|½ teaspoon||Ground cloves|
|½ teaspoon||Ground cinnamon|
|4 cups||Whipping cream|
|¾ cup||Confectioner's sugar -- for|
~----Tart Pastry----- 1½ cups flour 1 teaspoon sugar ½ teaspoon salt ½ cup unsalted butter -- chilled and cut into 1 egg 2 tablespoons cold water
1. Prepare 2 unbaked tart shells. Preheat oven to 400 degrees F. Line unbaked shells with aluminum foil and fill with dried beans or metal pie weights. Bake 12 minutes; remove foil and beans. Set shells aside to cool completely. Mix ⅔ cup brown sugar and butter. Spread half of mixture in bottom of each of the cooled tart shells. Dot each shell with half the pecans and bake 10 minutes; set aside.
2. While pastry bakes, mix eggs, egg yolks, pumpkin puree, flour, remaining brown sugar, cloves, cinnamon, salt, and 2 cups whipping cream.
3. Reduce oven to 325 degrees F. Place an equal amount of filling in each pastry shell; bake until a knife inserted into pie is dry when removed (about 45 minutes). Cool.
4. Beat remaining cream with confectioners' sugar and pipe onto pies at serving time.
Makes two 8-inch pies, serves 12 to 16.
1. Place flour, sugar, and salt in a medium mixing bowl or in work bowl of food processor. Cut butter into flour using a pastry blender or 2 knives, or with quick on-and-off bursts if using food processor. Beat together egg and the water. When flour mixture resembles coarse crumbs, stir in egg-water mixture; mix only until dough begins to hold together.
2. Divide dough in half and press each half into an 8-inch tart pan.
Refrigerate for 1 hour or wrap carefully and freeze for up to 1 month. Use as directed in recipe.
Makes one 11-inch tart shell, two 8-inch tart shells, or fourteen 3-inch miniature tart shells.
Recipe By : the California Culinary Academy File
Random recipe of the day