Butternut squash tartlets
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Butternut squash tartlets
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39263. Report a problem with this recipe.
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      Title: Butternut squash tartlets
 Categories: Desserts
      Yield: 25 Servings
      1    Pate Brisee Martha Stewart
      1 sm Butternut squash
    1/4 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Salt
    1/4 c  Light brown sugar
    1/8 c  Molasses
      3 lg Eggs; lightly beaten
    1/2 c  Heavy cream
      2 tb Heavy cream
      1    Egg yolk
  Roll out three-quarters of the pastry 1/8 inch thick. Place tartlet
  tins on top of the pastry and with a sharp knife cut the pastry
  slightly larger than each tin. Press the pastry into the tins, and
  using thumbs, remove the excess. Refrigerate tins. Roll out the
  remaining pastry 1/8 inch thick. Using small, leaf-shaped cookie
  cutters or a sharp knife, cut out leaves. Place on a parchment-lined
  baking sheet and chill until needed.
  Heat oven to 425#161#F. Cut squash in half lengthwise, scoop out
  seeds, and place, cut side down, on a parchment-lined baking sheet.
  Roast until soft, about 45 minutes.
  When the squash is cool enough to handle, scrape the flesh from the
  skin and place it in the bowl of a food processor. Puree until
  smooth. Transfer the puree to a bowl and add spices, salt, sugar and
  molasses. Add the eggs and 1/2 cup plus 1 tablespoon heavy cream and
  whisk together thoroughly.
  Lightly beat together remaining tablespoon heavy cream and egg yolk.
  Place pastry-lined tartlet tins on a baking sheet and fill with
  squash mixture. Using a pastry brush, lightly brush over edges of
  crust with egg wash. Lightly brush pastry leaves and set one in the
  center of each tart. Bake until tart filling is set and crust is
  golden brown, about 15 minutes. Cool completely, remove from tins,
  and serve. 

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Recipe ID 39263 (Apr 03, 2005)

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