A mentioned in a previous post - I usually have left over pate sucre. I decided to use some the the sucre to make some mini-experimental tarts. I didn't grow up on pumpkin pie, in fact I've never had it before, so I'm not sure what it should taste like. But I was fascinated by the idea of having an essentially savory food inside something that is usually sweet. For this I simple made some apple sauce out of some amazingly good apples (Johnagold, Golden Delicious and whole bunch of others who's names I've forgotten) added my usual spices (cloves, cinnamon stick and some lemon peel) I put this on the base of the partially baked tart shells.
For the filling, I bought a New Hampshire Pumpkin and roasted it with a bay leaf for around an hour until it was soft. I let it cool and then removed the skin, then I put it in a blender and pureed it. I placed the puree in a sauce pan, added some sugar, maple syrup, some ground down chai tea spices (ginger, orange peel, cloves and cardamon) and cooked it until a bunch of the liquid had evaporated. I mixed in an egg, some milk and some cream then added this on top of the apples. I baked them in a 350F oven for around 20-30 min until they looked well baked.
They were ok. I do like the combo of apples and pumpkin, I just need to work on the pumpkin part - maybe I can add some burn - cayenne pepper perhaps?
1 comment:
Hi Rhid, these look divine, and thanks so much for your comment...Let's support each other!!
Keep up your great recipes, and I will too! hahaha
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