Pumpkin Ginger Tart
Ingredients
Tart
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into pieces
1 teaspoon freshly grated gingerroot*
3 to 4 tablespoons cold water
1 (15-ounce) can pumpkin
1/2 cup sugar
2 teaspoons freshly grated gingerroot**
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 Land O Lakes® All-Natural Eggs, slightly beaten
1/2 cup whipping cream
Streusel
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup cold Land O Lakes® Butter, cut into chunks
Topping
1 cup whipping cream
1 tablespoon powdered sugar
Freshly grated orange zest
Heat oven to 375°F. Stir together 1 cup flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake for 10 to 15 minutes or until crust just begins to brown.
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in large bowl. Stir in eggs just until well mixed. Stir in 1/2 cup whipping cream. Pour pumpkin filling into baked crust. Cover edge of crust with aluminum foil. Bake for 30 to 35 minutes or until set around edge.
Meanwhile, combine 3/4 cup flour and brown sugar in small bowl. Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
Before serving, beat 1 cup whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. To serve, dollop each serving with topping mixture. Garnish with orange zest, if desired.
*Substitute 1/4 teaspoon ground ginger.
**Substitute 1/2 teaspoon ground ginger.
Recipe Tip: Peppery and slightly sweet, gingerroot has a tan skin and yellow to ivory flesh. Look for the gnarled root in the produce section of your grocery store. Be sure to peel gingerroot before grating.
Calories: 520
Fat: 33g
Cholesterol: 165mg
Sodium: 190mg
Carbohydrates: 48g
Dietary Fiber: 2g
Protein: 5g
Tart
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into pieces
1 teaspoon freshly grated gingerroot*
3 to 4 tablespoons cold water
1 (15-ounce) can pumpkin
1/2 cup sugar
2 teaspoons freshly grated gingerroot**
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 Land O Lakes® All-Natural Eggs, slightly beaten
1/2 cup whipping cream
Streusel
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup cold Land O Lakes® Butter, cut into chunks
Topping
1 cup whipping cream
1 tablespoon powdered sugar
Freshly grated orange zest
Heat oven to 375°F. Stir together 1 cup flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake for 10 to 15 minutes or until crust just begins to brown.
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in large bowl. Stir in eggs just until well mixed. Stir in 1/2 cup whipping cream. Pour pumpkin filling into baked crust. Cover edge of crust with aluminum foil. Bake for 30 to 35 minutes or until set around edge.
Meanwhile, combine 3/4 cup flour and brown sugar in small bowl. Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
Before serving, beat 1 cup whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. To serve, dollop each serving with topping mixture. Garnish with orange zest, if desired.
*Substitute 1/4 teaspoon ground ginger.
**Substitute 1/2 teaspoon ground ginger.
Recipe Tip: Peppery and slightly sweet, gingerroot has a tan skin and yellow to ivory flesh. Look for the gnarled root in the produce section of your grocery store. Be sure to peel gingerroot before grating.
Calories: 520
Fat: 33g
Cholesterol: 165mg
Sodium: 190mg
Carbohydrates: 48g
Dietary Fiber: 2g
Protein: 5g
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