La Bonne Etapes Pumpkin And Almond Tart Recipes
PUMPKIN TARTLETS
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
LA BONNE ETAPE'S PUMPKIN AND ALMOND TART
Provided by Patricia Wells
Categories dessert
Time 1h45m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Prepare the pastry: Place the flour in a large, shallow bowl and make a well in the center. Add the butter, sugar, egg and salt to the well and mix them together with your fingers, then very gradually draw in the flour. As necessary, sprinkle the water over the flour mixture and knead until well blended. Wrap the pastry in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 425 degrees.
- Prepare the filling: Remove seeds and any strings from the pumpkin, and cut into about eight even portions. Place the unpeeled pumpkin pieces in the top of a steamer. Cover and steam over boiling water until the pumpkin meat is tender, about 15 minutes. Drain the pumpkin, and when cool enough to handle, cut off the peel and discard it. Puree the pumpkin in the bowl of a food processor or blender. You should have two cups of puree. (The puree can be made in advance and refrigerated or frozen).
- In the bowl of a food processor or blender, coarsely chop the almonds. Add the pumpkin puree, the eggs, creme fraiche, brown sugar and orange zest and mix well.
- Assemble the tart: Roll out the dough to fit a 10 1/2-inch tart pan and carefully transfer the dough to the pan. Pour the filling into the prepared dough and bake until a knife inserted in the center of the tart comes out clean, about 45 minutes.
- Serve at room temperature within two or three hours of baking.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 80 milligrams, Sugar 26 grams, TransFat 0 grams
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