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Gingered pear pumpkin tartlets Add to ...

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  • Servings: 8

pastry

1 cup (250 mL) all-purpose flour

3 tbsp (50 mL) fine semolina

1/2 cup (125 mL) cold butter, cut into pieces

2 tbsp (25 mL) shortening

Pinch of salt

2 tsp (10 mL) sugar

1/4 cup (50 mL) ice water

filling

2 eggs

1/4 cup (50 mL) light brown sugar

1/4 cup (50 mL) 35% cream

1/2 cup (125 mL) pure canned pumpkin purée

Pinch of cinnamon

Pinch of cloves

Pinch of chopped fresh ginger

1 ripe Bosc pear, peeled, cored and quartered lengthwise

glaze

1/4 cup (50 mL) corn syrup

1/4 cup (50 mL) maple syrup

1 tsp (5 mL) chopped fresh ginger

Method

Pastry

Preheat oven to 375 F (190 C).

In food processor combine flour, semolina, butter, shortening, salt and sugar, pulsing several times until mixture resembles course meal. Add water and pulse again. Turn onto heavily floured surface and knead by hand until dough comes together. Flatten into a disc and cover with plastic wrap. Let rest in refrigerator at least 30 minutes before rolling out. If dough is too hard, let stand at room temperature several minutes or until it does not crack when rolling.

Roll pastry out on lightly floured surface to about 1/8-inch (3 mm) thick. Cut out 3 1/4- to 3 1/2-inch (8.5 to 9 cm) circles by tracing around a glass with a sharp knife. Line 3-inch (8 cm) tartlet moulds (muffin tins can be used if moulds are not available) with pastry circles and line with foil and rice. Bake on middle rack of oven about 25 minutes or until pastry is golden. Remove foil and rice; reduce temperature to 350 F (180 C); bake 5 minutes. Remove from oven and set aside to cool on wire rack.

filling

Meanwhile, prepare pumpkin filling in medium bowl by combining all ingredients, except pear. Whisk until combined. Set aside.

Glaze

Combine all ingredients in small saucepan and bring to a boil. Reduce heat and simmer about 10 minutes or until reduced by one-third. Remove from heat and set aside.

assembly and baking

Thinly slice pear quarters horizontally. Place 4 small slices on bottom of each shell and cover with pumpkin filling. Spoon 1 tsp (5 mL) of glaze over top. Repeat with remaining tarts. If glaze is too stiff to pour, heat slightly.

Reduce oven to 325 F (160 C). Bake tarts on a baking tray on middle rack about 8 minutes or until slightly soft in centre when tilted.

Serve while slightly warm.

Per tartlet: Cal 340 / Pro 4 g / Fat 19 g / Carb 40 g

Suggested Wine Pairings

For these tartlets, splurge on Ontario vidal ice wine or less expensive vidal late harvest.

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