Maple Pumpkin Tart


Life. Is. Stressful. Between SAT studying, which is October 6th, being an editor for yearbook with deadlines looming ahead, and a paper due for my college english class, life is busy this weekend. So of course I have to take time and wind down. So I bake! And y’all get to see the results and make it for yourself!

Maple Pumpkin Tart with Shortbread Crust
Source: Hannaford Fresh Magazine

servings: serves 8
prep time: 25 minutes
cook time: 75 minutes

ingredients:
1/2 cup unsalted butter, softened
6 tablespoon dark brown sugar, plus 1/4 cup
2 teaspoon cinnamon, divided
1 teaspoon vanilla extract
1 cup all purpose flour
1/3 cup cornstarch
1/2 teaspoon salt, divided
2 each large eggs
1/2 cup maple syrup
1/2 cup heavy cream
1 teaspoon ginger, ground
1/2 teaspoon cloves, ground
15 oz canned pumpkin puree (not pie filling)

directions:

The requisite holiday pumpkin pie takes on a sophisticated look in the form of a tart. Make sure to use pumpkin puree, not pumpkin pie filling. Tart may be frozen, tightly covered, then thawed in the refrigerator prior to serving.

1. Preheat oven to 350 degrees F. Butter a 9-inch pie pan or a 9- to 9 1/2-inch tart pan with a removable bottom.

2. Prepare crust. In a large mixing bowl, use an electric mixer to beat butter, brown sugar, cinnamon, and vanilla on medium speed until blended and smooth, about 1 minute. Sift together flour, cornstarch, and salt and add to bowl. Mix on low speed just until dough forms crumbs and flour is blended, about 15 seconds.

3. Transfer crumbs to prepared pan. With clean dry hands, press dough smoothly and evenly onto bottom and sides of pan. Using a fork, prick top of dough lightly. Bake crust 15 to 18 minutes, until firm and lightly colored; edges should not begin to brown. Let crust cool for 20 minutes before filling. Lower oven temperature to 325 degrees F.

4. Make filling. In a large bowl, whisk eggs, brown sugar and maple syrup, until smooth. Add cream, cinnamon, ginger, cloves, and salt, whisking just to incorporate. Use a whisk to blend pumpkin in thoroughly. Pour into partially baked crust.

5. Bake tart until filling is just set in center and edges are firm, about 52 to 57 minutes. Transfer to rack; cool completely, about 2 hours. Refrigerate until thoroughly chilled, at least 2 hours up to overnight. To serve, carefully slide a small knife around edges of crust to loosen it. Serve chilled or at room temperature, topping each slice with a drizzle of maple syrup and a spoonful of whipped cream, if desired.

Baked Pumpkin Spice Doughnut Holes


It’s finally starting to “cool” down here in South Carolina which means it is 75 degrees instead of 85. But hey, I think it feels great! And when it gets down to 75 here, I know fall is on its way. Sure, the leaves don’t change color until December and don’t fall until February but we are on our way…which means it’s time for fall foods! Drum roll please…Baked Pumpkin Spice Doughnuts!

Baked Pumpkin Spice Donut Holes
Craving Chronicles

Makes 20-24 mini muffins

Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are moist and pumpkin packed all on their own. These are best dipped and coated the same day you are going to eat them, otherwise the coating tends to get soggy.

Ingredients

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

This recipe is a must-make! Absolutely delicious!