Pumpkin Tart With Shortbread Tart Shell Recipes
PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
- Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.
PUMPKIN SHORTBREAD DESSERT
My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.
PRESS-IN SHORTBREAD TART SHELL
Use this easy crust recipe for our Pumpkin Tart.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 5
Steps:
- Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
- Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.
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