Thanksgiving:Pumpkin Praline Cheese Tart
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
FLAKY PASTRY:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick cold butter*
2 tablespoons Crisco**
3 tablespoons ice water -- (3 to 5)
PUMPKIN-CHEESE FILLING:
6 ounces cream cheese -- room temp
3/4 cup golden brown sugar -- packed
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs -- room temp
1 cup canned pumpkin
1 cup sour cream
1 teaspoon vanilla
PRALINE TOPPING:
1 1/2 cups chopped pecans -- 6oz
3/4 cup golden brown sugar -- packed
4 tablespoons butter -- melted
* cut into 16 pieces
** chilled in freezer
Recipe
FLAKY PASTRY:
Place the flour and salt in a food processor fitted with the metal
blade or in a mixing bowl. Add the butter and shortening and pulse 6
to 8 times in the food processor or mix with a pastry blender or two
forks until pieces are the size of peas. Add the tablespoons of the
ice water and mix until the flour is moistened. If the dough is too
crumbly, add additional water a teaspoon at a time until the dough
holds together. Do not continue mixing until a ball forms, but rather
wrap the moistened dough in plastic wrap, shape it into a ball, and
flatten it into a disk. Refrigerate the dough until cold enough to
roll.
Makes pastry for one 9-inch pie or one 11-inch tart
NOTE:
The pastry may be refrigerated, well wrapped, up to 2 days or
it may be frozen.
TO THAW: Defrost at room temperature until soft enough to roll, but
still very cold.
Preheat oven to 475 degrees.
Place rack in the lower third of the oven.
Roll the pastry on a lightly floured board to a 13-inch circle approximately
1/4-inch thick. Drape the pastry over an 11-inch tart pan with a removable
bottom, pressing it into the bottom and sides. Fold the excess pastry inside
itself to reinforce the sides.
Cover the pastry with aluminum foil and fill it with pie weights or dried
beans
even with the rim of the pan. Bake it for 15 minutes.
Carefully remove the foil and weights and continue to bake for 6 to 8
minutes or
until the pastry is golden.
Remove to a rack and cool to room temperature. (The crust may be kept
covered at
room temperature overnight, or may be wrapped and frozen. Or continue with the
recipe and freeze pie with pumpkin-cheese filling.)
Reduce the oven heat to 375 degrees.
FILLING:
Place the cream cheese, brown sugar, cinnamon, ginger, nutmeg and salt in a
large
mixing bowl. With a mixer at medium speed blend until creamy. Add the eggs
one at
a time, beating well after each. Add the pumpkin, sour cream and vanilla,
mixing
until smooth and blended.
Pour the filling into the baked crust and bake at 375 degrees for 45 to 50
minutes
or until the tip of a knife inserted near the center comes out clean.
Cool to room temperature.
The tart may be covered with foil and refrigerated overnight or frozen.
TO THAW:
Defrost, covered, at room temperature. Before serving, or up to 4 hours
ahead, make
the praline topping by mixing nuts, sugar and butter together with a fork
in a small
bowl. Sprinkle evenly over the top of the tart.
Broil under high heat until the sugar is melted and bubbling, 2 to 4 minutes.
Watch carefully, as it burns quickly. Leave at room temperature until
ready to serve.
NOTE:
A refrigerated pie shell also can be used with a 9-inch tart pan with a
removable
bottom.
Serves 8
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