(for the crust)

1 1/2 cups unbleached all purpose flour

1 T whole wheat flour

1/2 t kosher salt

10 T cold unsalted butter, cut into 1/4" pieces

1/4 cup plus 1 T ice water or gin

(for the filling)

3 lbs. kabocha (about 2 cups roasted flesh), quartered lengthwise, seeds removed

2 medium very ripe Hachiya persimmons, flesh scooped out (about 1/2 cup)

1 large egg

grated zest and juice of 1 clementine

1/2 cup soy milk

2 T honey

1 T maple syrup

1 t grated fresh ginger

1/2 t kosher salt

(for the topping)

2 T roasted pumpkin seeds

1/2 cup heavy cream

2 t granulated maple sugar

[how to make]

(for the crust)

*Combine the flours and salt in the bowl of a food processor and pulse one or two times.

*Add the butter pieces and pulse until the mixture resembles tiny pebbles.

*Gradually add the water and pulse just until the dough comes together.

*Dump the dough onto a work surface and flatten into a 1/2"-thick disk.

*Wrap in plastic and freeze for at least 20 minutes or refrigerate overnight.

*Dust a work surface and a rolling pin with flour.

*Roll out the dough into a 1/4"-thick circle. flipping the dough over occasionally.

*On the last roll, roll it out to 1/8" thickness.

*Preheat the oven to 400 degrees.

*Transfer the dough to a 9" pie plate.

*Push the dough into the plate where the bottom meets the sides.

*Working around the pie plate, pinch the dough along the rim to make a lip that overhangs by 1/2" into the pie plate, then flute the edges.

*Freeze until the dough is as hard as rock, 20 minutes to 1 hour. (This will prevent the dough from shrinking as it bakes.)

*Cover the edge of the crust with an aluminum foil to prevent it from overbrowning.

*Place the crust in the oven and bake until the crust has a lightly browned edge, and the base is still raw, 10~15 minutes.

*Remove from the oven and carefully remove the foil.

*If the base has puffed up, prick it all over with a fork.

*Return the crust to the oven and bake until it is lightly browned all over, about 10 minutes more.

*Remove from the oven and set aside on the counter to cool.

(for the filling)

*Preheat the oven to 400 degrees.

*Place the kabocha on a sheet pan and roast until a fork easily pierces the flesh.

*When cool enough to handle, scrape out the flesh and discard the skin.

*Reduce the oven temperature to 300 degrees.

*Combine the kabocha, persimmons, eggs, clementine zest and juice, soy milk, honey, maple syrup, ginger, and salt in a blender and blend on medium speed until the ingredients are thoroughly incorporated and the mixture is smooth.

*Pour the kabocha mixture into the prepared piecrust and set on a rimmed baking sheet.

*Slide the baking sheet into the oven and pour enough water to reach within 1/4" of the pan's rim.

*Bake until the filling is set, about 45 minutes.

*Transfer the pie to a rack and let cool for 1 to 2 hours to allow the filling to set.

(for the topping)

*Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.

*Return the bowl and whisk to the mixer and pour the cream into the bowl.

*Whisk on medium-high speed until soft peaks form.

*Add the sugar and whisk for 30 seconds more.

*Remove the bowl from the mixer, and using a hand whisk, finish whisking to stiff peaks.

*Sprinkle the roasted pumpkin seeds on top and serve with the maple whipped cream.

Note: I found this recipe in "The Sweet Spot" by Bill Yosses and Peter Kaminsky.

Labels: pie recipe, pumpkin pie recipe

(for the pastry)

2 eggs plus 1 yolk

8.9 oz. all purpose flour

3.5 oz. pistachio flour

4.4 oz. butter, cold

4.4 oz. sugar

(for the almond cream)

1/2 cup plus 2 1/4 t butter

5/8 cup superfine sugar

1 1/4 cups ground almonds

3 T all purpose flour

1 1/2 eggs

1 T rum

(for the custard cream)

1/2 cup whole milk

1/2 vanilla bean

1  1/2 egg yolks

2  1/2 T superfine sugar

1  1/2 T all purpose flour

(for the glaze)

2/3 cup apricot jam

1 T water

(for the topping)

2 pints raspberries

1/2 cup ground pistachios

[how to make]

(for the pastry)

*Mix all the ingredients of the pastry, and rest the pastry in the refrigerator for at least 1 hour, preferably several, or, better still, overnight.

*Lightly grease three 12-hole tartlet pans or a 7 3/4" square pan.

*Flour your work surface and roll out the pastry 1/8" thick for tartlets or 3/16" thick for a large tart.

*Use it to line your pan, then put into the refrigerator to rest for 30 minutes.

(for the almond cream)

*Beat the butter until very soft, preferably in a stand mixer.

*With the motor running, add the sugar and ground almonds and mix some more.

*Now mix in the flour, then the eggs, and finally the rum.

*Transfer to a small bowl and put in the refrigerator for 15 minutes.

(for the custard cream)

*Put the milk into a heavy based saucepan.

*Using a sharp knife, split the vanilla bean along its length, scrape the seeds into the milk, then put the halved in too.

*Put the egg yolks and sugar into a bowl and whisk until pale and creamy.

*Add the flour and mix until smooth.

*Put the pan of milk over medium heat, bring to just under a boil, then slowly pour half of it into the egg mixture, whisking well as you do so.

*Add the remainder of the milk and whisk again, then pour the mixture back into the pan.

*Bring to a boil, whisking all the time, then keep boiling and whisking continuously for 1 minute. Remove from the heat.

*Pour the mixture into a clean bowl and scoop out the vanilla pods.

*Cover the surface of the bowl with parchment paper straightaway to prevent a skin forming.

*Allow to cool, then store int eh refrigerator until you are ready to use it.

(baking)

*Preheat the oven to 350 degrees.

*Mix the almond cream and custard cream together in a bowl.

*Using a spoon or piping bag, fill the pastry crusts to the top with mixture.

*Bake the tartlets for 15-20 minutes and the large tart for 25-30 minutes, until golden brown.

*Leave to cool in the pans for 15 minutes before lifting out and cooling on a rack.

(for the glaze)

*Put the jam into a saucepan with the water and bring to just under a simmer. (Do not let the mixture boil or the jam will become gooey to spread properly.)

*Press the jam through a fine sieve to remove any pulp.

*Using a pastry brush, lightly glaze the top of the tartlets or tart.

(for the topping)

*Sprinkle the tops with the ground pistachios.

*Place a row of raspberries down the middle and lightly glaze again.

-makes 36 tartlets or 1 large tart-

Note: I found this recipe in "Pastry" by Richard Bertinet.

Labels: tart recipe, tartlet recipe