Pumpkin And Date Tart With Bourbon Gelato Recipes

Steps:

• Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes. , On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. , Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling. , Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet.
• Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Steps:

• Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
• Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
• Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

Steps:

• To make the crust, whisk the egg yolk and cream together in a small bowl. Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment, and mix on low speed until the butter and dry ingredients form a fine cornmeal consistency, about 2 minutes. Add the egg yolk and cream, and mix on medium speed until the dough is smooth, 2 to 3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together into a ball. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour and up to three days; or freeze it for up to two months. (Defrost the dough overnight in the refrigerator.)
• Line a baking sheet with parchment paper, butter the inside of an 11-inch flan ring, and place the ring on the baking sheet. Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh. Dust your work surface again with flour and dust a rolling pin with flour and roll the dough out to 2 inches larger than the ring and to a thickness of 1/8 to 1/4 inch. Gently fold the dough in quarters and place it on top of the flan ring, placing the point in the center and gently unfolding the dough so the ends are flopped over the ring. Gently push the dough down to fit inside the ring, pressing into the crease around the inside circumference so the dough fits snugly against the corners and sides. (Don't stretch the dough to fit or it will shrink during baking.) Dip the knuckle of your index finger in flour and use it to further press the dough into the crease, creating a straight edge, not sloping sides. Roll the rolling pin over the top of the flan ring to cut the dough. Pull off the trimmed dough and reserve it to patch any cracks in the crust after it is baked. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
• To make the filling, fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the egg yolks and sugar together in a medium bowl until they're smooth. Combine the cream, cinnamon, and nutmeg in a medium saucepan over high heat. When the cream just begins to boil, turn off the heat. Ladle 1 cup of the cream out of the pot and gradually add it to the bowl with the eggs, whisking constantly to prevent the cream from cooking the eggs. Gradually add the contents of the bowl to the saucepan with the remaining cream, stirring with the whisk. Cook the filling over medium heat, stirring constantly with the whisk, until it is thick enough to coat the back of a spoon, making sure it doesn't boil, or the eggs will curdle. Pour the filling through the strainer into the bowl set in the ice. Stir in the pumpkin purée and set aside to cool to room temperature. If a layer of foam has formed on the top of the filling, skim it off and discard. You can prepare the filling up to three days in advance. Transfer it to an airtight container and refrigerate until you are ready to bake the tart.
• Adjust the oven rack to the middle position and preheat the oven to 300°F.
• Remove the prepared tart shell from the refrigerator. Lightly grease one side of a sheet of parchment paper and place it buttered side down on the tart shell. Pour pie weights or uncooked rice or beans into the shell, pressing them into the corners of the shell to prevent the corners from rising when the shell is baked. Place the tart shell on a baking sheet and bake it until light golden, about 25 minutes, rotating the baking sheet halfway through the cooking time so the tart browns evenly. Remove it from the oven and use a large spoon to carefully remove the weights. Peel off and discard the parchment paper and return the tart shell to the oven to bake until it is a rich golden brown and uniform in color, 15 to 20 minutes. Remove the tart shell from the oven and set it aside to cool to room temperature. (Leave the oven on.) Check for cracks in the shell where the filling could leak out and smear a small amount of raw dough into the cracks so the crust is sealed. Add the scraps to the remaining disk of dough.
• Submerge the dates in a bowl of hot tap water to loosen the skins. Remove the dates from the water and peel off and discard the skins. Remove the pits, reshape the dates, and pat them dry with a paper towel. Lay the dates on the tart shell about 1 inch from the edge of the tart pan, spacing them evenly so each slice of the tart will contain a whole date. Pour the filling into the prepared shell to fill it flush to the top. (You may not use all of the filling.) Place the baking sheet in the oven, taking care not to let the filling spill over the sides, and bake the tart at 300°F for 25 to 30 minutes, rotating the baking sheet during baking time so the tart cooks evenly, until it is almost set. (The very center will jiggle a bit when you gently shake the tart.) Remove the tart from the oven and allow it to cool slightly. Serve the tart warm or set it aside to cool to room temperature. (I like it best warm.)
• To serve, lift the flan ring off the tart and cut the tart into eight or ten wedges, as many as the number of dates you used. Use a spatula to carefully transfer each wedge to a dessert plate. Nestle a scoop of gelato next to the tart, drizzle the gelato with a few drops of bourbon, and place two walnut biscotti on the side, if you are serving them.
• Albana di Romagna Dolce (Emilia-Romagna)

Steps:

• Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk and cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
• Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
• Remove the base from the refrigerator, pour it into a large bowl, and stir in the cream and bourbon. Pour the base into the bowl of an ice cream or gelato maker and spin it according to the machine instructions. Serve the gelato straight from the maker or transfer it to an airtight container and place it in the freezer until you're ready to serve it. Serve the gelato within a few hours of spinning it, before it hardens.

Steps:

• In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 5 minutes; cool on a wire rack., In a bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers.