Squash Blossom Tarts Recipe
Ingredients
| Pastry Shells | ||
| All purpose flour | 2 2/3 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Softened butter | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/2 cup ice cold water | ||
| Squash Custard | ||
| Sugar | 2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Yellow cornmeal | 1 Tablespoon | |
| Cinnamon | 2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs), melted | |
| Eggs | 3 , beaten | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| 1 cup cooked, mashed acorn or butternut squash | ||
| Squash Blossoms | ||
| 8 squash blossoms, yellow part only, rinsed clean | ||
| Egg | 1 | |
| Water | 1/4 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| 2 tablespoons or more sugar for coating | ||
| 1 teaspoon or more cinnamon for dusting | ||
| Sweetened whipped cream for topping | ||
Directions
In a large bowl combine the flour, shortening, butter, and salt with your hands until coarse crumbs form.
Add the water to moisten and form a dough.
Do not overwork the dough.
On a floured surface roll the dough out to 1/8 inch thickness.
Cut into 8 4-inch circles and place them in tart shells.
Preheat the oven to 350°.
In a medium bowl mix together the sugar, flour, cornmeal, and cinnamon.
Blend in the melted butter and then the eggs.
In another bowl blend together the buttermilk, vanilla, and squash until smooth.
Add the squash mixture to the flour mixture.
Pour the mixture into the tart shells.
Bake the tarts for 30 to 40 minutes or until the shells are nice and brown.
While the tarts are baking beat together the egg and water.
Dip the squash blossoms into the egg mixture and then into the cornmeal, coating the blossoms.
In a skillet heat enough oil to deep-fry the squash blossoms, and fry them for about 30 seconds.
Roll the fried blossoms in sugar, and sprinkle them with cinnamon.
Place a blossom on each tart.
Add a dollop of whipped cream.
Add the water to moisten and form a dough.
Do not overwork the dough.
On a floured surface roll the dough out to 1/8 inch thickness.
Cut into 8 4-inch circles and place them in tart shells.
Preheat the oven to 350°.
In a medium bowl mix together the sugar, flour, cornmeal, and cinnamon.
Blend in the melted butter and then the eggs.
In another bowl blend together the buttermilk, vanilla, and squash until smooth.
Add the squash mixture to the flour mixture.
Pour the mixture into the tart shells.
Bake the tarts for 30 to 40 minutes or until the shells are nice and brown.
While the tarts are baking beat together the egg and water.
Dip the squash blossoms into the egg mixture and then into the cornmeal, coating the blossoms.
In a skillet heat enough oil to deep-fry the squash blossoms, and fry them for about 30 seconds.
Roll the fried blossoms in sugar, and sprinkle them with cinnamon.
Place a blossom on each tart.
Add a dollop of whipped cream.
Chef
