La Bonne Etapes Pumpkin And Almond Tart Recipes

Steps:

• At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
• Preheat the oven to 375 degrees.
• Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.
• Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.
• Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.

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.