Pumpkin Plum Tart

Name: Pumpkin Plum Tart
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 larges eggs; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 237 milliliters heavy cream; 158 milliliters packed light brown sugar; 8 servings Pastry dough; 177 milliliters damson plum preserves; 0 teaspoons salt; 355 milliliters canned solid-pack pumpkin (not pie filling)

Pumpkin Plum Tart is a vegetarian recipe with 8 servings. One portion of this dish contains approximately 4g of protein, 13g of fat, and a total of 350 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, ground cinnamon, pastry dough, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Roll out dough into a 15-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim any excess dough, leaving a 1/2-inch overhang. Fold overhang inward and press against edge of pan so pastry stands slightly above rim. Chill until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake tart shell until side is set and edge is pale golden, 25 to 30 minutes. 3Carefully remove weights and foil and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pan on a rack, about 30 minutes.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Whisk together cream, pumpkin purée, brown sugar, eggs, cinnamon, ginger, and salt until smooth.

Ingredients you will need

Brown Sugar

Cinnamon

Pumpkin

Ginger

Cream

Egg

Salt

Equipment you will use

Whisk

Put tart shell in pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Spread preserves evenly over bottom of tart shell, then pour pumpkin mixture over preserves.

Ingredients you will need

Preserves

Pumpkin

Spread

Bake tart until filling is just set a few inches from edge but still slightly wobbly in center, 50 minutes to 1 hour. Cool in pan on a rack, about 1 hour. (Tart will continue to set as it cools.)

Equipment you will use

Oven

Frying Pan

Remove side of pan before serving.

Equipment you will use

Frying Pan

· Tart shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.· Tart is best the day it is baked but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Ingredients you will need

Wrap