GARAM MASALA PUMPKIN TART
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for the dinner was Marcus Samuelsson, who decided to incorporate some Indian touches into the menu. Both naan and cornbread were served, and the dessert for each of the 400 guests was a pear Tatin and a pumpkin pie tartlet. "I flavored what I consider a very American pumpkin pie with a staple of Indian cuisine: garam masala," Mr. Samuelsson wrote in his new cookbook, "Marcus Off Duty: The Recipes I Cook At Home," where he gives the recipe, but as a large tart, not an individual tartlet. It adds a worldly touch to an American tradition, ideally suited to Washington.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.
- Roll dough out on a lightly floured surface to 12 1/2 inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.
- Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.
- Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set - it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 25 grams, TransFat 0 grams
GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
- Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
- Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
- Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
- Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 24 grams, TransFat 1 gram
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