Pumpkin Orange Tart Recipe
Ingredients
| Pastry for a 10-inch (25-cm) tart | ||
| Orange marmalade | 1/3 Cup (16 tbs) | |
| Pumpkin puree | 1 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Finely grated zest of 1 orange | ||
| Ground cloves | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 3 eggs, lightly beaten | ||
| Double cream | 1 Cup (16 tbs) | |
| Orange sabayon cream | ||
Directions
On a lightly floured surface, roll out the pastry dough into a 13-inch (33-cm) round.
Fit into a 10-inch (25-cm) round fluted tart pan with removable bottom.
There should be approximately 1 inch (2.5 cm) overhang.
Fold over the excess dough.
Press it against the sides to make them thicker and build them higher than the pan rim by about 3/8 inch (9 mm).
The shell should be about 1 1/4 inches (3 cm) deep to accommodate the filling.
Prick the bottom a few times with the tines of a fork.
Prepare a double thickness of aluminum foil large enough to line the tart shell generously.
Poke a couple holes in it, carefully fit it into the shell and fold the excess over the rim.
Refrigerate for 20-30 minutes.
Meanwhile, preheat an oven to 425°F (220°C).
Place the orange marmalade in a small saucepan over low heat until melted.
Set aside.
Remove the pastry shell from the refrigerator and bake for 10 minutes.
Remove the foil and continue to bake until lightly golden, another 10-12 minutes.
If the bottom puffs up during baking, prick it with a fork.
Transfer to a cooling rack.
Brush the inside bottom and sides with the melted marmalade.
Let cool.
In a bowl stir together the pumpkin, sugar, orange zest, cloves, ginger, allspice and salt.
Mix in the eggs and then the cream until smooth.
Pour into the tart shell and smooth the top.
Bake for 15 minutes.
Reduce the heat to 325°F (165°C) and bake until a knife inserted in the center comes out clean, about 35 minutes longer.
Cool on a wire rack.
Remove the pan sides and place the tart on a serving plate.
Serve with the orange sabayon cream.
Fit into a 10-inch (25-cm) round fluted tart pan with removable bottom.
There should be approximately 1 inch (2.5 cm) overhang.
Fold over the excess dough.
Press it against the sides to make them thicker and build them higher than the pan rim by about 3/8 inch (9 mm).
The shell should be about 1 1/4 inches (3 cm) deep to accommodate the filling.
Prick the bottom a few times with the tines of a fork.
Prepare a double thickness of aluminum foil large enough to line the tart shell generously.
Poke a couple holes in it, carefully fit it into the shell and fold the excess over the rim.
Refrigerate for 20-30 minutes.
Meanwhile, preheat an oven to 425°F (220°C).
Place the orange marmalade in a small saucepan over low heat until melted.
Set aside.
Remove the pastry shell from the refrigerator and bake for 10 minutes.
Remove the foil and continue to bake until lightly golden, another 10-12 minutes.
If the bottom puffs up during baking, prick it with a fork.
Transfer to a cooling rack.
Brush the inside bottom and sides with the melted marmalade.
Let cool.
In a bowl stir together the pumpkin, sugar, orange zest, cloves, ginger, allspice and salt.
Mix in the eggs and then the cream until smooth.
Pour into the tart shell and smooth the top.
Bake for 15 minutes.
Reduce the heat to 325°F (165°C) and bake until a knife inserted in the center comes out clean, about 35 minutes longer.
Cool on a wire rack.
Remove the pan sides and place the tart on a serving plate.
Serve with the orange sabayon cream.
Chef
