Sometimes it's fun to try the same old another way. I saw a rustic looking pumpkin tart in a magazine and decided to try this one pan method with my raisin pecan tarts. For this tart I rolled out a single pie crust recipe on top of "cut to size" parchment paper. (It helps to moisten the counter under the paper to keep it from slipping.) Transfer the paper and rolled pastry into an 8-inch cake pan and crimp the edges to suit.
Mix the same amount of filling as the recipe calls for,
Fill unbaked tart and bake in lower third of oven for 50 - 60 minutes at 350 F.
One option I may try next time, just to have the bottom baked a little more,
is to freeze the unbaked shell (so the sides remain standing a tad longer).
Later bake frozen tart for ten minutes, fill and bake 50 minutes more.
One option I may try next time, just to have the bottom baked a little more,
is to freeze the unbaked shell (so the sides remain standing a tad longer).
Later bake frozen tart for ten minutes, fill and bake 50 minutes more.
The parchment paper makes is easy to lift out once cooled.
Serve on a pretty plate or board. Have whipped cream handy.
This may just be the dessert to compete with the pumpkin pie at your Thanksgiving dinner.
Serve on a pretty plate or board. Have whipped cream handy.
6 comments:
That looks perfect Anneliese! I love the rustic look and you always give such great directions! Hope you and yours have a most wonderful Thanksgiving!
It was a delicious and beautiful tart. I love anything with nuts. Thanks for sharing it with us.
Yum! Picture perfect!
Oh my oh my.....dreaming I could!
Picture perfect! And now I would like a slice!
You make every food presentation, look as good as I am sure it tastes. I like the idea of a tart.
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