EVERYONE SHOULD KNOW ATLEAST ONE TART INTIMATELY!!
Mise en place
WE START WITH THE CRUST IT MUST BE FLAKY AND CRISP AND THE SECRET IS BUTTER!!
1-1/4 cup flour 6 T cold butter, cut into 1/2 inch cubes 1/2 tsp salt 1 T sugar 3-4 T ice cold water 1/4 tsp cinnamon
Combine all the dry ingredients except butter. Cut the butter into the flour till it resembles a meal. Slowly drizzle in the liquid and gather the mixture to form a rough dough ball. Cover with wrap and refeigerate for atleast 30 minutes.
Rolling the Crust
When ready to roll out the crust, on a liberally flour the surface and rolling pin. Roll the dough out to a 10 inch circle. To transfer the dough to the tart pan. Fold the dough into half once and again to make a quarter circle. Place the dough in the pan with the point at it's approximate center. Unfurl the dough and fit into the pan, gently pressing the dough into the sides without stretching it. Refrigerate until ready to bake.
Roast pumkin halves cut side down at 400 F for 40 minutes until the flesh is really soft and fork tender.
PAR BAKE THE CRUST
When ready to bake, preheat the oven to 375F. Prick the base of the crust with fork to prevent puffing while baking. Wrap the dough in foil and place pie weights over the foil. I use dried beans as pie weights. Bake the dough for 15 minutes. Then carefully remove the weights and foil and bake for 7 more minutes until the edge starts to turn golden. Remove the crust from the oven but keep the oven on.
READY TO BAKE
Pour the puree into the warm shell and return to oven. Lower the heat to 350 F and bake for 35 minutes or until the center is set and sides are slightly puffed. Remove and cool on rack. Serve warm, dusted with powdered sugar.
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