We made it through Thanksgiving and I am already craving turkey dinner again! Here is a great dessert idea for your holiday dinner table and it will look great next to mouth watering prime rib.
I have to admit, I prefer tart crust over pie crust only because it seems hard to screw up. A tart crust puts a great twist on the American pumpkin pie dessert, simple yet elegant. This recipe for Pumpkin Pie Tart was everything perfect - far from a soggy mess.
Tart Shell:
Recipe by Deborah Madison, Vegetarian Cooking for Everyone
Makes 1 9-inch tart shell
- 1 cup plus 2 tablespoons flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup butter at room temperature, cut into small pieces
- A mixture of 1/2 teaspoon vanilla extract and 3 tablespoons water
Prepare Tart Shell:
Stir the flour, salt, and sugar together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs. Don't let it become completely smooth, though. Stir in enough vanilla-water to pull the dough together. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes. - You can also do this step ahead and store in the freezer until you are ready to bake. Defrost fully in refrigerator.
To line the pan, roll the dough out into a 9-inch circle then set it in the pan. Using the heel of your palm, press the dough up the side. If some pieces are too long, break them off and add them, as needed, to areas that are too short. The sides should be about 1/4 inch thick, rise 1/4 inch above the rim, and be slightly thinner at the base of the pan. This way, when the dough slumps during the baking, this shallow space will be filled evenly instead of being overly thick and under baked. Carefully set the tart shell in the freezer to harden.
Bake Tart Shell:
To line the pan, roll the dough out into a 9-inch circle then set it in the pan. Using the heel of your palm, press the dough up the side. If some pieces are too long, break them off and add them, as needed, to areas that are too short. The sides should be about 1/4 inch thick, rise 1/4 inch above the rim, and be slightly thinner at the base of the pan. This way, when the dough slumps during the baking, this shallow space will be filled evenly instead of being overly thick and under baked. Carefully set the tart shell in the freezer to harden.
Bake Tart Shell:
Tart shells are nearly always pre-baked before filling. To pre-bake a tart shell, preheat the oven to 400. Place the frozen shell on a sheet pan and bake until set and lightly browned, about 25 minutes - 15 min worked fine for me. Check it several times for swells and prick any large bubbles with the tip of a knife. - If tart begins to brown too quickly put a piece of foil over shell and continue to bake checking regularly.
