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Yield
Serves : MAKES ONE 11-INCH TART

How to Make It

Step 1    

In a food processor, combine the flour, sugar, salt and lemon zest; pulse to mix. Add the butter and pulse until it is in pea-size pieces. Transfer the dough to a lightly floured surface and drizzle on 1/4 cup of the ice water; add more if the dough seems dry. Knead briefly to blend. Pat the dough into a disk, wrap in plastic and refrigerate until chilled, at least 1 hour.

Step 2    

Preheat the oven to 425°. On a lightly floured surface, roll the dough into a 15-inch round. Fit the dough into an 11-inch tart pan with a removable bottom; without stretching the dough, press it into the side. Trim the overhang to 1/2 inch and fold it in to reinforce the side.

Step 3    

Line the shell with foil and fill with pie weights or dried beans. Set the pan on a baking sheet and bake for about 25 minutes, or until the side of the pastry is lightly colored. Remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden. Transfer to a rack to cool. Reduce the oven temperature to 400°.

Step 4    

In a large bowl, using an electric mixer, beat the eggs with the brown sugar until light, about 2 minutes. Add the pumpkin puree, cream, fresh ginger, 1 1/2 tablespoons of the lemon juice, 1 1/2 teaspoons of the cinnamon, the salt, vanilla, ground ginger, pepper and allspice. Beat until thoroughly blended.

Step 5    

In a bowl, toss the apples with the granulated sugar, the butter, and the remaining 1/2 tablespoon of lemon juice and 1/2 teaspoon of cinnamon.

Step 6    

Pour the pumpkin custard into the cooled tart shell. Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the center. Let cool completely, then sprinkle with the amaretti crumbs.

Serve With

Whipped cream or vanilla ice cream.

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