Apple and Pumpkin Tart
Although pumpkin pie is traditional, you may want to start your own tradition
with the simple but elegant dessert. Serve it chilled or warm with a dollop of
whipped cream. It's sinful, and so delicious! Canned pumpkin will work for this
recipe, but you may want to cook your own, see Pumpkins and More for making a
pumpkin puree.
1 8-inch frozen pie crust, thawed (Instead of using a frozen commercial
piecrust, you can make your own tart shell and chill before adding the filling.)
1 1/2 cups pumpkin puree
3 medium cooking apples, peeled, cored and diced
(Granny Smith, Jonthan, Cortland or your favorite variety)
1/2 cup apple cider
2 tablespoons honey
1/2 cup sugar
2 eggs plus 2 egg whites, slightly beaten
1/2 cup currants
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
Thaw crust and press into an 8-inch fluted tart pan. Use a rolling pin to roll
over the edges, making crust even with top of tart pan. Place in the freezer
while assembling tart filling. Preheat oven to 425 degrees. In a mixing bowl,
combine all the tart ingredients and mix well. Scrape the filling into the
prepared tart shell. Smooth evenly around the pan. Bake 15 minutes at 425
degrees, then reduce the heat to 350 degrees and continue to bake for 40
minutes. Allow to cool before serving. Top with whipped cream, if desired.