No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

BROWN SUGAR BUTTERNUT SQUASH TART WITH GINGERSNAP/HAZELNUT CRUST

11/6/2017

0 Comments

 
Picture
 makes one 14” x 4½” x 1” rectangular tart 
 
 
Gingersnap/Hazelnut Crumb crust-
 
6 oz. gingersnap cookie crumbs, preferably from homemade cookies
½ cup finely ground hazelnuts
2 tablespoons brown sugar
pinch of salt
4 tablespoons unsalted butter, melted
 
In a large bowl, combine the cookie crumbs, ground hazelnuts, brown sugar, salt, and melted butter. Press the mixture evenly across the bottom and up the sides of a 14” x 4½” x 1” rectangular tart pan with removable bottom. Place the tart pan on a baking sheet and refrigerate for 10 minutes to chill the crust. Preheat the oven to 325 degrees F. Bake for 8 minutes, just until set. Place on a rack to cool while you prepare the filling. Increase the oven temperature to 350 degrees F.
 
 
Butternut Squash filling-
 
½ cup dark brown sugar
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
½ teaspoon salt
1¾ cups fresh butternut squash puree or one 15-ounce can squash puree
½ cup heavy cream
3 eggs, beaten with a fork
 
In a medium bowl, whisk together the brown sugar and spices. In a large mixing bowl, place  the squash puree with the sugar/spice mixture. Whisk to combine. Add the heavy cream and then the eggs, mixing to blend.  Retrieve the baking sheet with the tart shell. Carefully pour the filling into the tart shell. (If you have a little extra, bake it in  small ramekins or glass pyrex cups.) Bake for approximately 30-35 minutes, just until the edges begin to puff and the center is just the slightest bit jiggly. (Ramekins and pyrex cups will need a little less time.) The tart will continue to set up as it cools. Prepare the meringue topping.
 
Meringue-
 
3 egg whites
¾ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
 
In the bowl from a standing mixer, whisk the egg whites, sugar, and cream of tartar  together over a saucepan of simmering water. Cook, whisking constantly, until the sugar is dissolved and the mixture registers 140 degrees F on an instant-read thermometer. Remove the bowl from over the simmering water. Set the bowl on a standing mixer fitted with the whisk attachment. Beat until the meringue holds stiff peaks, about 6 minutes, then add the vanilla. Transfer the meringue to a pastry bag fitted with a leaf tip. Pipe the meringue over the tart and then brown the meringue with a kitchen torch. Leftovers should be covered and refrigerated.
 
 
 

0 Comments



Leave a Reply.

    Archives

    March 2025
    January 2025
    July 2024
    February 2024
    January 2024
    September 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index