 Pumpkin Tart with Maple Crème
Makes 8 servings
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Ingredients
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1-1/4
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cups all-purpose flour
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1
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tablespoon granulated sugar
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1/4
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teaspoon salt
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1/3
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cup cold butter or margarine
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3
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to 4 tablespoons cold water
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1
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can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
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1/2
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cup maple syrup
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1/3
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cup packed light brown sugar
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1/4
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cup whipping cream
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2
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eggs
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1
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teaspoon ground cinnamon
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1
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teaspoon vanilla
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1/2
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teaspoon ground ginger
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1/8
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teaspoon ground nutmeg
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Maple Crème (recipe follows)
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1. For pastry, combine flour, granulated sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in water with fork, 1 tablespoon at a time, until dough forms a ball. Wrap dough in plastic wrap; refrigerate 30 minutes.
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2. Roll dough on lightly floured surface with lightly floured rolling pin into 12-inch circle. Place dough in 10-inch tart pan with removable bottom; trim excess from edge.
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3. Preheat oven to 400°F. For filling, combine pumpkin, maple syrup, brown sugar, cream, eggs, cinnamon, vanilla, ginger and nutmeg in large bowl; stir until well blended. Pour into tart shell.
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4. Bake 20 minutes. Reduce oven temperature to 350°F. Bake 30 to 35 minutes or until filling is set. Cool completely on wire rack.
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5. Prepare Maple Crème; serve with tart.
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Maple Crème
Beat 1/2 cup whipping cream in large bowl with electric mixer at high speed until soft peaks form. Add 4-1/2 teaspoons maple syrup; beat at low speed until blended. Add 1/4 cup crème fraîche or sour cream; beat until well blended. Cover with plastic wrap. Refrigerate until chilled.
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© Publications International, Ltd.
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Printed
from fbnr.com
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