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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spiced Pumpkin and Pear Tart Recipe

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This recipe for Spiced Pumpkin and Pear Tart is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 3/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter
2 egg yolks, beaten to blend
1/3 cup finely chopped crystallized ginger
1 teaspoon vanilla extract
5 tablespoons (about) cold water

Pumpkin Filling
2 large eggs
1 cup sugar
1 16-ounce can solid pack pumpkin
1/4 cup whipping cream
3/4 teaspoon ground ginger
3/4 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter
1 lemon, halved
2 pears (about 12 ounces), peeled, halved, cored
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 cup apricot jam
2 tablespoons brandy
Directions:
Directions:
For crust: Combine flour, sugar and salt in large bowl. Cut in butter with fingers or pastry blender until mixture resembles coarse meal. Mix in egg yolks, ginger and vanilla. Stir in enough water to bind dough. Gather dough into ball; flatten into disk. Wrap disk in plastic. Refrigerate 15 minutes. (Can be prepared 1 day ahead. Let dough soften slightly before continuing.)
Lightly butter 10-inch-diameter

 

 

 

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