Preparation / Directions:
***TART PASTRY***
1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter -- chilled and cut
-- into
1 egg
2 tablespoons cold water
1. Prepare 2 unbaked tart shells. Preheat oven to 400 degrees F. Line unbaked shells with aluminum foil and fill with dried beans or metal pie weights. Bake 12 minutes; remove foil and beans. Set shells aside to cool completely. Mix 2/3 cup brown sugar and butter. Spread half of mixture in bottom of each of the cooled tart shells. Dot each shell with half the pecans and bake 10 minutes; set aside.
2. While pastry bakes, mix eggs, egg yolks, pumpkin puree, flour, remaining brown sugar, cloves, cinnamon, salt, and 2 cups whipping cream.
3. Reduce oven to 325 degrees F. Place an equal amount of filling in each pastry shell; bake until a knife inserted into pie is dry when removed (about 45 minutes). Cool.
4. Beat remaining cream with confectioners' sugar and pipe onto pies at serving time.
Makes two 8-inch pies.
Tart Pastry
1. Place flour, sugar, and salt in a medium mixing bowl or in work bowl of food processor. Cut butter into flour using a pastry blender or 2 knives, or with quick on-and-off bursts if using food processor. Beat together egg and the water. When flour mixture resembles coarse crumbs, stir in egg-water mixture; mix only until dough begins to hold together.
2. Divide dough in half and press each half into an 8-inch tart pan. Refrigerate for 1 hour or wrap carefully and freeze for up to 1 month. Use as directed in recipe.
Makes one 11-inch tart shell, two 8-inch tart shells, or fourteen 3-inch miniature tart shell
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