Pumpkin Apricot Meringue Tartlet

Pumpkin Apricot Meringue Tartlet

Pumpkin Apricot Meringue Tartlet

Pumpkin tart recipe with apricot and meringue: an American dessert by Heather Scholten from the food blog Farmgirl Gourmet, for Halloween or Thanksgiving

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

6

total time

1 HR 10 MIN

ingredients

White sugar
150 g
Brown sugar
12 g
Cornstarch
7,5 g
Cinnamon
5 g, ground
Ginger
2 g, ground
clove
0,5 g, ground
salt
1,25 g
Pumpkin puree
1 can – 425 g (or homemade)
Whipping cream
175 ml
Sour cream
60 g
Eggs
3
Apricot preserves
50 ml
12, wide-mouthed mason
Egg white
6 each
White sugar
100 g
Cream of tartar
1 pinch

Preparation

    Step 01

    For Tartlet

    • Preheat the oven to 175°C.
    • Line a baking sheet with parchment paper and place rings on the baking sheet.
    • Add the mason jar lids with the rubber side facing down.
    • Roll out the chilled pate brisee to 0,3 cm thickness.
    • Using a wide mouthed mason jar ring, cut out 12 circles of dough and place in the prepared rings on the baking sheet.
    • Gather the dough scraps together and roll out again making a 25 cm long rectangle.
    • Use a pastry cutter or sharp knife and make 12 – 2,5 cm by 25 cm long strips.
    • Press the strips into the straight edges of the rings and press against the bottom circle of dough to seal them together.
    • Flatten the tops down to create an overhang, then crimp with your fingers as you would a large pie.
    • Repeat with the remaining 11 and then place in the refrigerator to chill.
    • In a large bowl add the sugars, cornstarch, cinnamon, ginger, cloves and salt and whisk to combine.
    • Add the pumpkin puree, whipping cream, sour cream and eggs and whisk well to incorporate.
    • Remove the tarts from the refrigerator and spoon a 2, 5 g or so of apricot jam in to each one and spread slightly with the spoon.
    • Using a hinged ice cream scoop, or small ladle, fill the tartlets with pumpkin mixture just up to where the crimped edges of dough begin (so they don't spill over when cooking).
    • Bake for 35 minutes, or until the tops are no longer tacky and the pie crust is lightly browned.
    • Remove and cool completely.
    Step 02

    For Meringue

    • In a medium bowl add the egg whites, sugar and cream of tartar.
    • Using a electric hand blender with the whisk attachment, beat until stiff peaks form, about 5-8 minutes.
    • Using a pastry bag with a large opening tip, pipe the meringue onto the cooled pumpkin apricot tartlets.
    • Use a kitchen torch to toast the outside of the meringue, or conversely, place under the broiler for about a minute.
    • Watch it carefully so that it doesn't burn.
    • Serve immediately.

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