Recipes

Recipe: THANKSGIVING MONTH: MILE-HIGH PUMPKIN MERINGUE TART

It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe comes from Woman's Day magazine.

INGREDIENTS

Tart Shell

1 cup plus 2 tablespoons all-purpose flour

3 tablespoons powdered sugar

1/4 teaspoon salt

3 tablespoons each cold unsalted butter and solid vegetable shortening, cut in bits

1 large egg yolk mixed with 1 teaspoon cold water

Filling

2 large eggs

1/2 cup packed light brown sugar

1 tablespoon molasses

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 can (15 oz.) 100 percent pure pumpkin

1 cup heavy cream

Meringue

1 cup granulated sugar

1/2 cup water

4 large egg whites, at room temperature

DIRECTIONS

Tart Shell: Lightly butter a 9x1-inch tart pan with removable bottom. In food processor, pulse flour, confectioners' sugar and salt to mix. Add butter and shortening; pulse until mixture resembles coarse crumbs. Pour egg mixture over crumbs; pulse until dough starts to clump together. Remove dough from food processor and squeeze together into a ball. Press dough evenly over bottom and up sides of pan, slightly extending about 1/4 inch above the top edge of pan. Freeze shell 30 minutes.

Adjust oven rack to bottom third of the oven. Heat oven to 375 degrees. Remove crust from freezer; line with nonstick foil tightly against bottom, sides and top edge of crust. Place tart pan on baking sheet; bake 25 minutes. Carefully remove foil; return crust to oven 5 minutes (if crust puffs, gently press it down). Cool completely on rack. Reduce oven temperature to 350 degrees.

Filling: Whisk ingredients until blended and smooth; pour into crust. Cover crust edge with foil or pie shields. Bake 50 minutes or until filling is set and crust is golden. Transfer to a wire rack and cool completely.

Meringue: In a small, heavy saucepan, bring sugar and water to a boil; stir just until sugar dissolves. Boil, without stirring, 4 minutes. Meanwhile, in large bowl of stand mixer, beat egg whites at medium speed until soft peaks form. Beating constantly, slowly add hot mixture to whites in a thin, steady stream. When incorporated, increase speed to high and beat meringue until stiff yet billowy glossy peaks form.

Heat oven to 425 degrees Remove sides of tart pan and place tart on a baking sheet. Loosen bottom of tart pan from crust with an offset spatula; leave pan bottom in place. Starting at edge of crust, spread some meringue over filling, sealing it against the inside edge of the crust and mounding meringue high in center; make decorative swirls in meringue. Bake 5 minutes or until swirls and tips are lightly browned. Let cool. If desired, slide tart off pan bottom onto serving plate.

Note: Tart can be prepared two days ahead (except for meringue step) and refrigerated. Bring to room temperature and blot surface dry with paper towel before topping with meringue.

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