Tarte Ã{omitted} la Citrouille
Pumpkin Tart: this dish comes from central France and is traditionally served on November 1st. It can be eaten warm or cold with or without whipped cream.
INGREDIENTS:
homemade or refrigerate pie crust
3-1/4 lb. small pumpkin, peeled, seeded and cut into small dice
3 eggs, lightly beaten
1/2 teaspoon salt
4 Tablespoons semolina
1 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 cup light brown sugar
2/3 cup heavy cream
1. Cook the pumpkin in a heavy saucepan with a little water for 20 minutes. The water should evaporate.
2. Preheat oven to 425°.
3. When the purée is cool, add the eggs, semolina, cinnamon, nutmeg, ginger, brown sugar and cream. Mix well.
4. Turn the mixture into the partially baked tart shell. Bake 15 minutes, then lower the heat to 350° and bake another 30 minutes.
To Serve
May be served warm or cold with whipped cream.
B-man
