Nut Crust For Pumpkin Tartlets Recipes

Steps:

• Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
• Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
• Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Pulse the flour, granulated sugar and salt in a food processor until mixed. Drizzle in the butter and 1/4 cup water and pulse until all the flour is moistened and the mixture looks crumbly. Turn the dough out onto a surface and knead it with your hands until it just comes together. Divide the mixture evenly into 12 balls. Put 1 dough ball into each cup in a nonstick muffin pan, then press the dough into the bottoms and up the sides of the cups, trying to keep the thickness as even as possible. Refrigerate the muffin pan until the dough is firm, about 30 minutes.
• For the filling: Whisk the pumpkin puree, half-and-half, brown sugar, cinnamon, ginger, salt, allspice and egg together in a large bowl until smooth.
• Fill the dough-lined muffin cups about two-thirds full with the pumpkin puree, then bake until the crust is light golden brown and the custard is set, about 35 minutes. Cool the tartlets in the pan for 15 minutes, then carefully remove each tartlet with an offset spatula. Finish cooling the tartlets completely on a rack.
• Top each tartlet with 5 or 6 mini marshmallows and lightly toast them with a creme brulee torch. (If you do not have a torch, you can set the tartlets on a baking pan and toast them under the oven broiler.

Steps:

• Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

Steps:

• Preheat oven to 375 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

Steps:

• Make dough:
• Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
• Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
• Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.
• Assemble and bake tart:
• Preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.)
• Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.
• Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.

Steps:

• Crust:
• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about some stubborn bits remaining).
• Pulse flour, sugar, salt, and 3/4 cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle 3 Tbsp. ice water over and mix, adding another splash or so of water if needed, just to bring dough together.
• Using your fingers, press dough evenly 1 1/2"-2" up the sides and then into the bottom of pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes.
• Bake crust until golden but not totally baked through, 15-20 minutes. Transfer to a wire rack and let cool 10 minutes.
• Filling and assembly:
• Meanwhile, bring cream of tartar, 1 cup granulated sugar, and 2 Tbsp. water to a boil in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat to mediumhigh and cook, swirling pan occasionally (do not stir), until caramel is a deep amber color, 8-10 minutes. Remove from heat. Whisking constantly, carefully add cream (mixture will be extremely hot and will bubble vigorously); whisk until smooth. Let caramel cool slightly in pot.
• Whisk pumpkin purée, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust.
• Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30-35 minutes. Transfer to a wire rack and let cool in pan.
• Meanwhile, coarsely chop reserved 1/2 cup hazelnuts and cook in a small skillet over medium heat with remaining 1/4 cup sugar and 1 Tbsp. water, stirring constantly, until sugar caramelizes and evenly coats hazelnuts. Transfer caramelized hazelnuts to a sheet of parchment paper and let cool completely. Coarsely chop. Scatter caramelized hazelnuts over tart and serve with whipped cream.
• Do ahead
• Tart (without nuts) can be made 2 days ahead; cover and chill. Hazelnuts can be caramelized 2 days ahead; store airtight at room temperature.

Steps:

• Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
• In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
• Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
• Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.