Pumpkin-brulee tarts - country living

4 servings

Ingredients

Quantity Ingredient
1 cup Unsifted all-purpose flour
2 teaspoons Sugar
½ teaspoon Salt
3 tablespoons Butter
3 tablespoons Vegetable shortening
2 tablespoons Cold water
1 cup Pumpkin puree
2 Large eggs
1⅓ cup Heavy cream
¼ cup Maple syrup
½ teaspoon Grated peeled fresh gingerroot
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
Brulee Glaze (recipe follows)

Directions

1. To prepare pastry for tarts, in me- dium-size bowl, combine flour, sugar, and ¼ t salt. With pastry blender or 2 knives, cut in butter and vegetable shortening until mixture resembles oarse crumbs.

Sprinkle water over flour mixture, one T at a time, mixing lightly with fork just until mixture forms a ball. Wrap and refrigerate pastry dough at least 30 minutes.

2. Meanwhile, prepare pumpkin filling: In food processor, with chopping blade, or in bowl with electric mixer, combine pumpkin puree, eggs, heavy cream, maple syrup, gingerroot, cinnamon, nutmeg, and remaining ¼ t salt, Process or beat until mixture is well combined. Refrigerate while preparing tart shells, 3. Heat oven to 425'F. Divide chilled pastry dough into 4 pieces. On lightly floured surface, roll out one piece of pastry to a 6-inch round. Lift and ease pastry into a 4-inch tart pan, pressing gently to fit; discard any excess pastry. Repeat with remaining pieces of pastry.

4. Divide pumpkin filling among tarts and bake 10 minutes. Reduce oven tem- perature to 350'F and bake 20 to 25 minutes or until centers appear firm and puffed. Cool tarts in pans on wire rack 15 minutes (pumpkin filling will deflate). Cover and refrigerate tarts until ready to serve.

5. Just before serving, prepare BrOlde Glaze. Remove tarts from pans.

Place on serving plate. Drizzle tops with Brulee Glaze and serve.

Brulee Glaze: In small heavy saucepan, combine ½ C sugar and 3 table- spoons water. Cook over low heat, stirring to dissolve sugar.

Wash down any sugar particles from side of pan with a wet brush. When sugar has dissolved, increase heat and boil, without stirring, until mixture turns dark golden-10 minutes. Remove from heat and let stand one minute to harden slightly. Use immediately.

Country Living/Nov/90 Scanned & fixed by DP & GG

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