Friday, November 02, 2012

ABC Bakers… Velvety Pumpkin tart.. in timely fashion (not!)

blog 026 This is just one big oops.
I roasted my own pumpkin (ooh that smell, I love it!) then made my own pumpkin puree, baked the pie… and never posted! So this is going to be a quick one, and to add worse to already bad I am going to antedate the post as well. Hah, try to keep me from it!
Saturday 20 October and we were having guests on Sunday so I set out to make the pumpkin pie (hehe, just to show you it was there, right on time) The pumpkin roasting in the oven made the house smell wonderful and the puree was fixed easily. As always I was surprised how little puree you get from one nice sized pumpkin but it was plenty for the pie. I used “bastogne” cookies for the crust and added a little bit of extra butter to get them at the right consistency. The filling was very easy to make but I was a bit worried about the amount. It looked like it wouldn’t fill the pan properly…. As you can see from the pics I got a very shallow tart but I must say the ratio crust – filling for us was perfect. Not too much gooeyness, not too much crust.  two Dutch cookies called  Bastogne koek  on a white background  Stock Photo - 15006207
I wasn’t exactly smitten with this pie although our guests –and my family- really liked it. For me the cream cheese was a bit too much in it, very rich and the tang you get from it together with the richness is just not for me. The recipe comes from The Weekend Baker by Abby Dodge. Check out the other at the Avid Bakers Challenge

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  1. Really like the idea of tart instead of pie. Think I would like that for thanksgiving this week.
    Did you roast the seeds? Some use butter and salt, I love them with olive oil and sea salt.

  2. Your tart looks great! Yes, I agree that this tart contains lots of cream cheese, but I guess that is what makes it so smooth, just like Abby says! I like it, that you baked in a rectangle pan, makes it easier to slice and serve!
    Have a great week!

  3. Yes bastogne koeken that would have been a good substitute too, good thinking. And mine sank too (with home roasted and pureed pumpkin as well), I wonder should it have been fluffy? You can see at the edges it came to the rim and then went down again. Ah I guess we dutchies just don't have a clue about pumpkin pie.... let's bake some speculaas brokken YAY!!

  4. Nope no clue here either! Let's go for the Sinterklaas stuff: I vote for pepernootbrood!

  5. It's the traditional dessert for Thanksgiving (today), but not a great favorite with me, either, because it's usually overly sweet.
    We have those cookies you used in Germany, too, but I don't think I ever saw them in the US.


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