Sunday, May 3, 2015


This makes 2-4x13 tarts. This is a very versatile recipe that can be made as all pumpkin, or pumpkin banana or apple pumpkin or apple banana pumpkin...
They are both good, but I think I'm partial to the Banana Pumpkin.
1 batch of your favorite pie dough
2 cups pumpkin pure'e or 1 cup pumpkin pure'e, 1 ripe banana and 3/4 cup chunky applesauce
2 large eggs
3 large egg yolks
1 1/2 cups half and half
3/4 cup sugar plus caramelizing sugar
3/4 teaspoon sea salt
1 teaspoon ginger
1 teaspoon cloves
1 1/2 teaspoon cinnamon
  • Preheat oven to 375°.
  • Prepare and measure dough to 2-7 x 16 inches pieces.
  • Lay dough over 4 x13 tart pan with removable bottom. DO NOT PUSH INTO PAN - this may crack your crust. Gently lift and lower dough into tart pan careful to form corners.
  • Trim edges flush with pan.
  • Cut a piece of parchment paper to fit into tart pan. 
  • Place tart pan on cookie sheet.
  • Fill with pie weights and bake 25-30 minutes until begins to brown.
  • Let cool to lukewarm, remove pie weights and parchment paper.
  • Blend together, the pumpkin, eggs, half & half, sugar, salt, ginger, cloves and cinnamon.
  • Pour into tart.
  • Pour custard mixture into tart.
  • Reduce to 325°.
  • Bake tart 30 minutes or until custard is set and starts to puff.
  • Cool 1 hour.
  • Chill at least 2 hours.
  • Sprinkle generously with sugar.
  • Pass flame of kitchen torch over sugar until golden and melting.
  • Let sugar cool until hard.
  • Cut into pieces.

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