Pumpkin Plum Tart Recipes

PUMPKIN PLUM TART

Steps:

• Preheat oven to 350°F with rack in middle.
• Roll out dough into a 15-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim any excess dough, leaving a 1/2-inch overhang. Fold overhang inward and press against edge of pan so pastry stands slightly above rim. Chill until firm, about 30 minutes.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake tart shell until side is set and edge is pale golden, 25 to 30 minutes. 3Carefully remove weights and foil and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pan on a rack, about 30 minutes.
• Whisk together cream, pumpkin purée, brown sugar, eggs, cinnamon, ginger, and salt until smooth.
• Put tart shell in pan on a baking sheet. Spread preserves evenly over bottom of tart shell, then pour pumpkin mixture over preserves.
• Bake tart until filling is just set a few inches from edge but still slightly wobbly in center, 50 minutes to 1 hour. Cool in pan on a rack, about 1 hour. (Tart will continue to set as it cools.) Remove side of pan before serving.

PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
• Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

PUMPKIN TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
• Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
• Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

PLUM TART WITH GINGER CRUST

Steps:

• Prepare the crust: Place the butter in a food processor and process a few seconds until creamy. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.
• Combine the four, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and process for a few extra seconds.
• With lightly floured hands, press the dough evenly over the bottom and up the sides of a loose-bottom 9-inch tart pan, pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick.
• Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight.
• Preheat the oven to 375°F.
• Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinamon. Toss well and set aside.
• Bake the chilled or frozen tart shell until golden brown,25 minutes. Cool completely, in the pan, on a wire rack. Reduce the oven temperature to 350°F.
• Brush half the jelly all over the inside of the cooled tart shell. Arrange the plums decoratively in the tart shell, skin side up, starting at the outside rim and working toward the center.The plums should overlap slightly. Brush them all over with the remaining jelly.
• Place the tart on a baking sheet.Cover the rim of the tart shell with aluminum foil to prevent the crust from overbrowning, then bake the tart until the plums are tender, about 30 minutes. Let cool on a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate and serve.