Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.

 
                        

10.11.2010

{Voting Open} Farm to Table: Breaking down the Spiced Pumpkin Tart

Voting is now open until 6PM PST on Oct 14, 2010. Please use this link to vote. Thank you very much! :)

Spiced Pumpkin Pie

{Warning}: This is a very photo heavy post!!

A picture is more than equivalent to a 1,000 words right?! That's about what I am trying to do in this post. I plan to walk you through making a scrumptious Spiced Pumpkin Tart from scratch, flaky crust and silky, smooth filling and all!

For the fourth challenge in the Project Food Blog contest, we were asked to do a step by step photo post. I mulled for a bit over what to make for the show and tell piece. I finally decided to tackle a dish that is classic, elegant and definitely one of learn-to-fish kind of recipes.. :) The perfect tart with a flaky, buttery crust.

Much gratitude to everyone who has voted for me so far and I really, really do hope you will continue the warm patronage all the way to the trophy!!! :D

Ingredients for Pumpkin tart
All the ingredients to make the pumpkin tart

In keeping with the season and also making use of the produce from my CSA, I made a pumpkin tart subtly spiced with cardamom, cinnamon and ginger. The hint of spice brings just enough warmth to the tart and makes it a good accompaniment with a mug of hot tea on a chilly Fall evening...

Cinnamon Roasted Pumpkin
Cinnamon Roasted Pumpkin

A few notes/tips/tricks -

  • The freezer is your best friend here. To make the perfect flaky crust, everything needs to be very cold. So freezing between at each stage really helps the process.
  • The trick to getting the texture of the dough to the crumbly mixture is to use a blender (I don't have a food processor) on the pulse mode to break down the ice cold butter into smaller pieces.
  • Once you have transferred the dough to the tart pan, do NOT lift the pan by its base. Use only the sides. I did this once and all my careful efforts prior to that were in vain.
  • Do not stretch the dough to fit the sides of the pan; it'll shrink while baking. If you think, you are running short, remove and roll out a larger circle.
  • Tart/Pie dough keeps well in the freezer for upto a month. So, it's an easy make ahead dish too.


Spiced Pumpkin tart Plated

And, now, I going to stop the gabbing and let my photos tell you the story. You tell me how you like it! :)

Btw, Damaris at Kitchen Corners is hosting a Pumpkin Cook Off. Such a cool idea, right?! I am submitting this tart for that. The cook-off is on until Oct 15. Go over and check it out and if you have something with pumpkin in it to send her, all the better ;-)..





Spiced Pumpkin Pie

Standard Tart crust :

1-1/4 cup flour
6 T cold butter, cut into 1/2 inch cubes
1/2 tsp salt
1 T sugar
3-4 T ice cold water

extra ingredient for this tart crust:

1/4 tsp cinnamon

For the filling:

1-1/4 cups tightly packed roasted pumpkin puree (recipe below)
1/3 cup sugar (you may need more depending on how ripe your pumpkin is)
1 tsp ground cinnamon
2 inch ginger grated
1/2 tsp ground cardamom
1 egg + 1 yolk, beaten
1/4 cup cream


To make the crust, combine all ingredients in a large mixing bowl and freeze for 10 minutes. Transfer to a blender/food processor and pulse till you get a crumbly mixture.

making the dough

When ready, trickle in the water slowly and combine the ingredients until it just about forms into a ball. Gather them up onto a lightly floured surface and form into a rough dough. Pat into a circle, wrap in plastic wrap and chill for atleast 30 minutes. You can also leave it overnight. If you are storing for longer, freeze the dough. It stays good for a month in the freezer.

Rolling-out-the-crust-B&W
sequence of rolling crust - clockwise from top left

When ready to roll out the crust, on a liberally flour the surface and rolling pin. Roll the dough out to a 10 inch circle. To transfer the dough to the tart pan. Fold the dough into half once and again to make a quarter circle. Place the dough in the pan with the point at it's approximate center. Unfurl the dough and fit into the pan, gently pressing the dough into the sides without stretching it.

Baking-the-Pie
Preparing and baking the crust

Freeze the dough for 15-20 minutes. Again, if not using immediately, leave it in the freezer. When ready to bake, preheat the oven to 375F. Prick the base of the crust with fork to prevent puffing while baking. Wrap the dough in foil and place pie weights over the foil. I use dried beans as pie weights.

Bake the dough for 15 minutes. Then carefully remove the weights and foil and bake for 7 more minutes until the edge starts to turn golden. Remove the crust from the oven but keep the oven on.

While the crust is baking, prepare the filling by mixing all the ingredients together and processing to a smooth puree. Pour the puree into the warm shell and return to oven. Lower the heat to 350 F and bake for 35 minutes or until the center is set and sides are slightly puffed.

Remove and cool on rack. Serve warm, dusted with powdered sugar.




Roasted Pumpkin Puree

1 sugar pumpkin
1 stick of cinnamon
1/2 tsp salt
1 tsp sugar

Roasting-Pumpkin
Preparing the pumpkin for roasting

Slice the pumpkin in half and scoop out the seeds. Sprinkle the salt and sugar over the flesh. Place pieces of the cinnamon stick in the cavity of each half. Place the pumpkin halves skin side up in a roasting pan and fill the pan with 1/2 inch of water. Roast at 400 F for 40 minutes until the flesh is really soft and fork tender.

Cool the pumpkin and remove the cinnamon stick. Using a spoon scoop out the flesh and reserve.



Pumpkin pie slice
That's for you and me. Come let's have tea.. :)

64 comments:

  1. It's lovely and elegant...and the photos amazing!

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  2. Artfully delicious as I knew it would be. GREG

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  3. Lovely presentation and mouth watering pie

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  4. As usual, your pictures are gorgeous! And your recipe is bang on season, a good idea! You'll have some pumpkin practice under your belt comes Challenge #8 - because of course, I hope you'll make it there! Good luck and I'll vote for you for sure.

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  5. Merhabalar, Umutluhayatlar berna hanımın "fırında çupra" tarifini bugün bloglardan seçmelerde yayınladım.
    http://gencalsabahattin.blogspot.com/
    Her pazartesi yapılan yayınlarda sizinde yayınlanmasını istediğiniz yemek tariflerinizi beklerim.

    Saygılarımla.

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  6. I am not fond of pumpkin pie, but I am eating with my eyes and loving it.

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  7. stepby step photoes are very nice and trough this learn easily delicios pie

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  8. Hey it was great meeting you the other day at the POM dinner even though we didn't really get to talk! I didn't realize you were a fellow PFB-er as well!

    Your photos are just gorgeous and now I feel like I can really take on making pie crust, which I've done before, but not super well. And pumpkin pie is always a favorite of mine.

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  9. awesome pictorial,..
    good luck for the next challenge

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  10. Wow.. Looks great!! Description is so well done and easy to follow dear! Thanks!

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  11. Wow...you did great, the pictures are beautiful. And the pie looks very yummy. Good luck in this round, You sure got my vote.

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  12. Great tips! And the finished product looks stunning

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  13. Aw nice stepwise...tart looks so yummy

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  14. Este fin de semana he probadopor primera vez la tarta de calabaza y me ha sorprendido gratamente, está deliciosa....
    Tus fotos son muy bonitas.
    Besos

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  15. Beautiful clicks, would love to have this pumpkin goody soon.

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  16. Beautifuls snapshots Asha! I love how you have done it stepwise. And the tart looks delicious!

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  17. That looks wonderful! I love your photos! Just gave you a vote.

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  18. indeed picture perfect. warming, gorgeous. voted.

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  19. I love this recipe. It looks wonderful.

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  20. Wonderful post! Your pictures are (as always) totally gorgeous! You have my vote for sure!

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  21. As expected...a beautiful photo post..resulting in an equally beautiful tart!

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  22. Congratulations for making it into round 4.... Beautiful
    Photos.... I am sure they will take you through to the next challenge!

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  23. Splendid! I have just voted for you.

    Cheers,

    Rosa

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  24. You won me over with the first photo. I know that's probably not fair, but holy hell--what beautiful pictures!!

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  25. Absolutely stunning photos as always! And you had me at pumpkin. The tart looks amazing. Perfect for fall. Nicely done. I voted for you!

    Good luck! I hope to see us both in round 5!!! =)

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  26. such beautiful pictures. Pumpkins are my favorite. You have my vote.

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  27. Did you just jump into my head for this pumpkin tart? :) I was toying with the idea of making something similar when I came across your post - it's beautiful! You have my vote - Good luck!

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  28. love love love all things pumpkin. The photographs were beautiful and really showed me how I can use real pumpkin in my next pie. (as opposed to canned. You have my vote.

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  29. I don't know what you were talking about the other night. Your photos are awesome!! Of course i voted! :)

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  30. Wow - your photos are absolutely amazing! Well done on putting together a beautiful (and informative) post. Hope to join you in the next round :)

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  31. Try making candies from pumpkins...

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  32. This is very pretty. Love the crust.

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  33. This is just gorgeous! I love your photos. Voted for you! Good luck!

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  34. This is beautiful!! I feel like so many people love cooking/baking with pumpkin, but only used the canned stuff and are intimidated by the actual pumpkin. You make it look so simple! Good luck!! :)

    Sues

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  35. Beautifully shot, I like the mix of black and white snaps!

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  36. absolutely gorgeous photos! bravo!

    Whit@ Amuse Bouche

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  37. Your photos are beautiful as usual - my favorite this time is the series of black-and-whites of laying down the dough in the tart pan and how to get that perfect top edge. Good luck this round!

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  38. Beautiful pics! Great job and good luck in round 4!

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  39. Absolute feast for the eyes Asha...stunning work!

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  40. you make the setup look so easy and effortless. and pumpkin pie is my favorite! love this! -eataduckimust

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  41. Beautiful photos! I like how you mixed the black & white photos with the colored ones. It's really classy.

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  42. Great pics ! Have to admit I'm not a fan of pumpkin tarts/pies but this one almost makes me want to give it a try :)
    Good Luck !!

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  43. I LOVE pumpkins, thanks for the delicious recipe and the tips, wish you good luck :)

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  44. Love you Blog Asha - very cool -

    Ayush

    My blogs -
    www.ayushthecook.blogspot.com
    www.doyouloveclothes.blogspot.com

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  45. Lovely post! Your photos are stunning...and they make me hungry :D

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  46. I want nothing more right now than to have a slice of that tart and a nice cup of tea. Both beautifully made and beautifully presented throughout, well done.

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  47. What a beautiful pumpkin tart and what gorgeous pictures, thanks for sharing!

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  48. Gorgeous tart! Your pictures are excellent and you've got my vote!

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  49. Wow! Very nice I love the tutorial.

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  50. love the pics :) just darling and pretty and sharp too :)
    I voted for you on project food blog
    hope you get through

    Betty Bake Blog

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  51. fantastic! pics are gorgeous- BTW, What time should i drop in for tea?

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  52. Coming from a countr where pumpkin is used almost exclusively in savoury dishes, I've found it hard to imagine, until now, how pumpkin tart or pie could be delicious. But this looks lip-smacking. Yum! Voted!

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  53. Absolutely perfect...as expected :)

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  54. You truly make everything you touch into a work of art! Beautiful! You got my vote!

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  55. Such beautiful photos and a great tutorial! This tart looks so delicious:)

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  56. That looks delicious and your pictures are just beautiful!

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  57. This is great, one of the best step by step posts I have seen in a long time, I really think you have a chance to win, good luck!

    Sawadee from Bangkok,
    Kris

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  58. I like the idea of placing a cinnamon stick in the cavity of the pumpkin while baking. I may try that the next time I bake sugar pumpkin.

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  59. Very true.
    A picture is more than equivalent to a 1,000 words
    All your pictures are really to the point and apt for the post.

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  60. these photos look like they belong in some very fancy cookbook! :)
    the crust looks super flaky...hmmm!

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