Pie making season continues in my house and this week I made a pumpkin and apple butter tart with a gingersnap crust. I went in this direction because I needed to use up the apple butter that I bought from Highland Farms from the Lunenburg Farmers Market the other week. I used apple butter a couple of weeks ago when I made the apple butter hand pies and still had some leftover. I knew I couldn’t let all that deliciousness got to waste. The spices in the apple butter help boost the warm flavors of this tart, the subtle warmth from the cinnamon and ginger really makes it feel like its the fall season in your mouth.
I topped the tart off with some Fluff whipped cream, which was really easy to make. All you needed to do was add some fluff to your normal whipped cream making process. It’s really just that simple. I’ll leave you instructions on how I did it just in case you never made whipped cream before.
The texture to this tart is super creamy and making your own fresh pumpkin pie puree is key and really simple to do. I grew up on pie filling from the can but I take pride knowing that I can make my own, it makes me fill more self sufficient. The way i roasted the pumpkin, I just cut a sugar pumpkin in half, scooped out all of the seeds and roasted it in an oven safe dish (I used my cast iron skillet, you can use anything, I just thought it would make a cool picture) at 400 degrees. But of course you can use pumpkin puree if you don’t have time to roast and puree your own.
The most labor intensive part of this recipe is making the crust and it’s really not that bad at all, in fact it’s easier then making and rolling out pie dough. You just have to run through a food processor about a dozen cookies with melted butter, sugar, and some spices until it becomes uniformly ground. Then press it into your 9″ tart pan (you can use a pie dish), you may have some extra gingersnap crumbs all depending on how finely you grind the cookies up. Another warning you might end up with extra filling as well.
As usual let me know how this recipe worked out for you and leave a comment.
Pumpkin and Apple Butter Tart with Gingersnap Crust
12 oz gingersnap cookies
2 tablespoons light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups of fresh pumpkin puree or 1 (15 oz) can pumpkin puree
1/2 cup apple butter
2/3 cup granulated sugar
2 tablespoon light brown sugar
2 teaspoon fresh ginger, grated
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 (14 oz) can sweetened condensed milk
3 large egg yolk
1/2 tsp pure vanilla extract
Fluff Whipped Cream
1 tablespoon Fluff
1 cup cold heavy cream
Make the gingersnap crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.
Spoon the crumbs into a un-greased 9-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
Meanwhile, make the pumpkin and apple butter filling: Heat the pumpkin, apple butter, sugars, ginger, cinnamon, and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the egg yolks, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the tart shell.
Bake for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325 degrees F, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks – that’s okay, it will settle as it cools.
Remove from the oven and let cool for 2-3 hours until completely set. The tart filling will continue cooking through residual heat. Place metal stand mixer bowl and whisk attachment in refrigerator while tart cools.
Make Fluff whipped cream. Attach child whisk attachment and in chilled metal bowl, on high speed, whisk together the heavy cream and fluff. Whisk for 2 -3 minutes, until soft peak have formed. Be careful not to over beat or you will end up with butter. Garnish tart with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but will keep for 2-3 days in the refrigerator.
*Recipe modified from an original Fork, Knife, and Swoon recipe.