La Bonne Etapes Pumpkin And Almond Tart Recipes

DIANE'S ALMOND TARTS

Steps:

• In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
• In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
• Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
• In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

LA BONNE ETAPE'S PUMPKIN AND ALMOND TART

Steps:

• Prepare the pastry: Place the flour in a large, shallow bowl and make a well in the center. Add the butter, sugar, egg and salt to the well and mix them together with your fingers, then very gradually draw in the flour. As necessary, sprinkle the water over the flour mixture and knead until well blended. Wrap the pastry in plastic wrap and refrigerate for about 30 minutes.
• Preheat the oven to 425 degrees.
• Prepare the filling: Remove seeds and any strings from the pumpkin, and cut into about eight even portions. Place the unpeeled pumpkin pieces in the top of a steamer. Cover and steam over boiling water until the pumpkin meat is tender, about 15 minutes. Drain the pumpkin, and when cool enough to handle, cut off the peel and discard it. Puree the pumpkin in the bowl of a food processor or blender. You should have two cups of puree. (The puree can be made in advance and refrigerated or frozen).
• In the bowl of a food processor or blender, coarsely chop the almonds. Add the pumpkin puree, the eggs, creme fraiche, brown sugar and orange zest and mix well.
• Assemble the tart: Roll out the dough to fit a 10 1/2-inch tart pan and carefully transfer the dough to the pan. Pour the filling into the prepared dough and bake until a knife inserted in the center of the tart comes out clean, about 45 minutes.
• Serve at room temperature within two or three hours of baking.