Thanksgiving might be behind us, but these Bourbon Pumpkin Tarts from Edible BC will keep us giving thanks any time of year.
INGREDIENTS:
Crust:
1.5 C flour (Grainry)
1/4 Tsp salt (Grainry)
1/2 C butter (Milk Man)
3 to 4 Tbsp cold water
Filling
1 C pumpkin purée (Organic Acres)
1/4 C brown sugar (Grainry)
2 Tbsp sugar (Grainry)
1 Egg, beaten (Milk Man)
1 Tbsp whipping cream (Milk Man)
1 Tbsp unsalted butter, softened (Milk Man)
1 Tbsp vanilla extract (Grainry)
1/4 teaspoon salt (Grainry)
1 Tsp Pumpkin Pie Spice (Grainry)
Whiskey Sauce
4 Tbsp unsalted butter (1/2 stick)
1/3 cup sugar (Grainry)
1 large egg (Milk Man)
1/2 Tbsp very hot water
1/4 cup heavy cream (Milk Man)
1/4 cup bourbon whiskey
Brown Sugar Cinnamon Ice Cream
1 C Whole Milk, Well Chilled (Milk Man)
¾ C Brown Sugar, Firm Packed (Grainry)
2 Tsp Ground Cinnamon (Grainry)
2 C Heavy Cream (Milk Man)
1.5 Tsp Vanilla (Grainry)
INSTRUCTIONS:
Thanksgiving might be behind us, but these Bourbon Pumpkin Tarts from Edible BC will keep us giving thanks any time of year.
Method
Crust
Combine the flour and salt in a mixing bowl. Add the butter and incorporate until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in small increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Filling
Combine all the ingredients thoroughly in a medium bowl; set aside.
Ice Cream
In a medium bowl, combine the milk, brown sugar and cinnamon and stir until
combined and the sugar is dissolved (about 1-2 minutes).
Stir in the heavy cream and the vanilla, cover and refrigerate.
When chilled, pour into ice cream maker and follow manufacturer’s instructions.
Assembly
Preheat the oven to 325°F.
Roll out the dough on a lightly floured work surface to 1/4 inch. Cut into rounds and fit into tart cups. Press firmly in place and trim the edges. Chill for 15 minutes.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute.. Bake until a knife inserted in the center comes out clean, about 1 hour. Cool and serve with Ice Cream and warm Whiskey Butter Sauce.
Whiskey Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey. Reheat gently.
