| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | servings | ||
INGREDIENTS
| 15 | oz | Solid-pack pumpkin puree |
| 3 | lg | Eggs |
| 1/2 | c | Honey |
| 1/4 | c | Light brown sugar; (packed) |
| 1 | c | Heavy cream; plus |
| 2 | tb | Heavy cream |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1 | ts | Coarse salt |
| 1 | lg | Egg yolk |
| === PIE DOUGH === | ||
| 3 3/4 | c | All-purpose flour; plus extra |
| 4 1/2 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 3/4 | lb | Chilled unsalted butter; cut up |
| 2 | lg | Egg yolks; slightly beaten |
INSTRUCTIONS
Make the Pie Dough: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse meal, about 10 seconds. In a small bowl, whisk together egg yolks and 6 tablespoons ice water. Slowly add this mixture to the flour mixture through the feed tube while pulsing. Pulse just until mixture holds together when squeezed. Divide dough into three equal balls, and flatten into disks. Wrap in plastic, and chill at least 2 hours. Store, frozen, up to 2 months. To make the Tarts: On a lightly floured work surface, roll out one disk of dough to an 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins. Roll out third disk of dough to an 1/8-inch thickness and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet and transfer to refrigerator. Chill until very firm, about 30 minutes. Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells. Transfer baking sheet to oven and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool. Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack o' lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze. Transfer baking sheet to oven and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool. When pies and faces have cooled place one face on each tart. Source: "Martha Stewart Living Magazine, Oct 1998" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 312 Calories (kcal); 11g Total Fat; (31% calories from fat); 7g Protein; 47g Carbohydrate; 130mg Cholesterol; 449mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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