Karl's Recipes: Candied Pumpkin 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 pumpkin-seed paste is puffy and golden brown.

References

This recipe was based on the following recipes:


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