Pumpkin And Apple Tart Jodie Adams Recipes

EASY FREEZY PUMPKIN PIE

Steps:

• In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.

PUMPKIN APPLE TART

Steps:

• Preheat oven to 375.
• Spray a 9 or 10 inch springform pan with cooking spray - I used a 10 inch square aluminum pan that I tore the sides to get the tart out.
• Make the crust - Mix the bread crumbs, cereal (I crunched this up some first), the sugar and seasonings from the crust list.
• Add the apple sauce, margarine and egg white and mix until moistened. Press this into the bottom of the pan.
• Make the filling - Warm the evaporated milk over medium heat until milk Almost boils, stirring frequently to prevent sticking and scorching.
• In a large bowl combine the pumpkin, remaining sugar, spices, applesauce, molasses, egg whites, whole egg. Add the milk, mix well and pour into crust.
• Carefully place into oven and increase oven temp to 400.
• Bake 35 to 40 minutes until set - I use the toothpick method.
• Cool about 20 minutes or more before slicing.
• Top with whipped topping.

APPLE-PUMPKIN-TART

Steps:

• preheat oven to 350 degrees F.
• Shred pumpkin and peel, core and chop apples.
• Mix flour and baking powder.
• Divide eggs, beat whites until stiff.
• Cream together egg yolks, soft butter, lemon zest, sugar and caster sugar.
• Fold in egg whites, then flour and baking powder, pumpkin, apples, ground nuts and vanilla.
• Grease 10 inch spring form and fill in batter.
• Bake at 350 degrees 70 minutes.
• Let cool slightly, then run knife around the frame of the spring form and remove it carefully. If it's still too warm and sticky, wait until cooler.

PUMPKIN CHEESE SWIRLED PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.
• In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.
• Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack.

PUMPKIN AND APPLE TART JODIE ADAMS

Steps:

• Make the cough and tart a few hours ahead. Allow all ingredients to room temp or custard won't blend properly. 1.preheat oven 400 2.peel and core apples, then cut in 1/8 inch slices. Toss apples in bowl with 1/4 cup granulated sugar, 1/2t cinnamon,1/2T lemon juice, and the melted butter 3.Beat the eggs and brown sugar together in a large bowl until the sugar is completely dissolved and the eggs are frothy. Add the pumkin, cream, 11/2 t cinnamon, ground giner, allspice, peepr, grated ginger, sat, remaining 1t lemon juice, and vanilla and beat together until thoughoughly mixed. 4.Pour the pumkin custart into tart shell. Starting at the outside of the tart arrange apple slices in overlapping concentric rings, covering the custard completely. Sprinkle the apples with the remaining 1T sugar. 5. Bake until custard is set and apples are tender and caramelized, about 1 hour. Check custard under apple. You can broil briefly to caramelize apples if necessary. 6. Cool tart, just before serving sprinkle with amaretti crumbs.