Pumpkin Apple Tart Recipes

PUMPKIN APPLE TART

Steps:

• Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
• Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for about 35 to 45 minutes, or until set and lightly browned on top.
• Raise the oven temp to 400 degrees. Prep a parchment lined baking sheet and place the puff pastry sheet/s on top*. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. (There is a link to a video to see how this is done (below this recipe card) if this does not make sense). Then, using a fork, pierce the dough all around in the center, not the edges. Next, you can use that same sharp knife to make slits on the edges if desired. Bake the pastry dough until golden, for about 15 minutes.
• Remove the pastry shell from the oven, let it sit for a minute or two and then lightly drizzle on just a touch of extra virgin olive oil, spread on about 1 1/2 to 2 cups of pumpkin gratin and then sprinkle on the Swiss and Fontina cheese, using as much, or as little as you want. (I purposely used a little so you could see the pumpkin gratin on the tart).
• Arrange the apple slices on top, lightly brush the apples with the melted butter and sprinkle on some turbinado sugar. Bake the tart for about 20 to 25 minutes, or until cooked though and nicely browned. Remove from oven and let cool for a few minutes. Slice, serve and enjoy immediately.

PUMPKIN APPLE PIE

Steps:

• Preheat the oven to 375 degrees F and place a rack in the center of the oven.
• Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
• Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
• In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
• Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
• Cool, and then slice the pie and top with whipped cream if using to serve.

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
• In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

PUMPKIN APPLE TART

Steps:

• Place flour, salt, and butter in the food processor and pulse while adding water a little at a time.
• When dough starts to come together and is still a bit crumbly, transfer dough to a floured surface and pat together with floured hands. Dough may be crumbly but will come together when squeezed between your fingers.
• Divide dough in half and place one half into a 9-inch tart pan with a removable bottom.
• Press dough into pan and up the sides with the tips of your fingers.
• Use the other half to make 6 to 8 4-inch tarts or another 9-inch tart. I lightly oiled my 4-inch tart pans becauce they did not have a removable bottom, to make removing them from the pan easier. Set dough aside while you slice and mix together the pumpkin mixture.
• Peel and thinly slice apples, place in a large bowl, sprinkle on the sugar and pumpkin pie spice, toss to coat.
• In a medium bowl, whisk together pumpkin puree, brown sugar, natural sugar, pumpkin pie spice, almond milk, vanilla until well combined. Add the arrowroot and whisk until well combined and there are no lumps.
• Arrange apples on the tarts and spread 1 to 1 1/2 tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If making two 9-inch tarts just divide the mixture between the two.
• Bake tarts on a parchment lined baking pan for 20 to 25 minutes. Pumpkin mixture may be slightly jiggly but will set as it cools.
• Serve tart with coconut cream.
• Have fun and enjoy!!!

PUMPKIN APPLE TART

Steps:

• For Pumpkin-Apple Filling:.
• Preheat oven to 350°F.
• Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
• Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
• Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
• Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
• Cool to room temperature (or cover and chill until needed - up to 1 week).
• When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
• For Crust:.
• Cream the cream cheese, shortening, and sugar until fluffy.
• Add vanilla and beat at medium speed until well blended.
• Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
• Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
• Preheat the oven to 400°.
• Between sheets of waxed paper, roll the dough into an approximately 15" round.
• Flip into a greased 11" tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
• Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
• Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
• Transfer to a rack and cool 30 minutes. Leave oven on.
• To Bake:.
• Spread the apple-pumpkin mixture into the tart shell.
• Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
• Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.

PUMPKIN TARTLETS

Steps:

• Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
• Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
• Set aside.
• Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
• In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
• Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
• To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
• In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart 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 PIE EXTRAVAGANZA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
• Place pumpkin halves cut-side down on the prepared baking sheet.
• Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
• Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
• Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
• Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
• Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.