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Cooked by: Chef / Last Modified: 11/12/2008 / Base: Bread / Course: dessert / Number of Servings: 16 |
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Directions: 1 1/2 c flour
1 ts sugar
1/2 ts salt
1/2 c unsalted butter; chilled
1 x egg
2 tb 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 2/3 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.
Tart Pastry
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.
| Ingredients:
1 salt & freshly ground pepper; to taste
2 Cup(s) Firmly packed brown sugar
1/2 Cup(s) sweet peas
4 Tablespoon(s) Butter; softened
4 Tablespoon(s) chiffonade; fresh basil
1 1/3 Cup(s) Pecan halves
2 diced tomatoes
6 Eggs
2 Tablespoon(s) butter
4 Egg yolks
2 Cup(s) pitted black olives
2 Cup(s) Pumpkin puree
2 bay leaves
2 Tablespoon(s) Flour
1/2 Teaspoon(s) red pepper flakes
1/2 Teaspoon(s) Ground cloves
1/2 Slice(s) cut in thin circles lemon
1/2 Teaspoon(s) Ground cinnamon
1 Cup(s) minced shallots
1 Teaspoon(s) Salt
2 minced garlic cloves
4 Cup(s) Whipping cream
1/4 Cup(s) divided olive oil
3/4 Cup(s) Confectioner's sugar
12 baby artichokes
1 Pound(s) penne pasta
1/4 Cup(s) grated pecorino romano |
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