Karl's Recipes: Candied Pumpkin Frangipane Tart

This recipe is a variation on my Raspberry Frangipane Tart, with a filling tweaked from Pumpkin Pie Redux with modifications to suit my tastes and garden.

Prepare a pie crust in a 9" square tart pan. Everyone has their favorite pie crust recipe; I use

Preheat oven to 400° F.

Peel and quarter

Remove seeds and membranes. Cut pumpkin into thin slices, then gently toss slices with Place in baking dish in a single layer and bake for 15 minutes, turning once.

In a bowl, mix

Add and mix thoroughly

Pur mixture over roasted pumpkin slices and allow to marinade for at least 15 minutes, up to several hours.

Reduce oven heat to 375° F.

In a food processor, grind

This may take a few minutes; the goal is a flour with as few traces of seeds as possible.

Add and blend until creamy

Add and blend for one minute.

Spread the pumpkin seed paste in the tart shell, then artfully place the pumpkin slices atop the paste.

Bake at 375° F for 35-45 minutes, until the frangipane is puffy and golden brown.

References

This recipe was based on the following recipes:


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