Pumpkin Tart With Press In Shortbread Tart Shell Recipes

THIS PUMPKIN PIE WITH A BRULEED TOP + SHORTBREAD CRUST MAKES A STATEMENT

Steps:

• For the shortbread crust, preheat oven to 350˚F
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, confectioners' sugar and vanilla extract on high speed until light and fluffy
• Add the flour and beat on medium speed just until combined
• Dust your fingers and press the dough, piece by piece, into a pie dish until the dough covers the dish in a thin layer
• Using a fork, prick a few holes into the bottom of the crust
• Transfer to the oven and bake until lightly golden, about 12 minutes
• For the pumpkin pie filling, in a cast-iron skillet over medium-high heat, melt the butter
• Add the pumpkin and salt and cook until tender, about 10-15 minutes, making sure to toss occasionally so the pumpkin does not burn
• Transfer to a blender and add the brown sugar, cornstarch, ground nutmeg, ground cinnamon, vanilla extract, evaporated milk and eggs
• Blend until smooth
• Carefully pour into the prebaked pie crust and bake until puffed up with a slight jiggle, about 40-45 minutes
• Cool the pie for at least 4 hours or overnight
• Before serving, evenly sprinkle the granulated sugar over the top of the pie and brulee with a culinary torch or in the broiler until sugar is melted and caramelized
• Serve with whipped cream and a sprinkle of cinnamon

PUMPKIN TARTLETS

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

PUMPKIN SHORTBREAD BARS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
• Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
• Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
• Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.

PUMPKIN SHORTBREAD DESSERT

Steps:

• In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

PRESS-IN SHORTBREAD TART SHELL

Steps:

• Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
• Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.

PUMPKIN TART WITH SHORTBREAD TART SHELL (VERSION 2)

Steps:

• Blind bake tart shell per its instructions and raise temp to 425.
• used my 9 1/2 inch tart pan with removable bottom.
• keep tart shield on and take off around 25 min at 350.