gruporight.blogg.se - Treacle tart

After it has rested, roll out enough dough to cover the bottom half of a 12 inch removable bottom tart pan.Brush with egg yolk and sprinkle with granulated sugar.Fold the dough over and crimp shut with a fork.Brush one edge with beaten egg yolk and fill the center with a tablespoon or two of pumpkin pie filling.After it has rested, roll out the dough and cut it into 4-inch rounds.

Wrap in plastic wrap and refrigerate for an hour or more.

Then add the rest of the flour and water/vodka mixture and continue to fold until mixture becomes a shaggy dough.

Transfer to a large mixing bowl and fold in water/vodka mixture a couple of tablespoons at a time.

Process for 10 seconds or until it's a pebbly texture.Pulse to combine before adding 2 ½ sticks of semi-frozen unsalted butter.Place ⅔ of your flour into the food processor with an ounce of sugar and a tsp of salt.Mix the ¼ cup of water and the ¼ cup of vodka together in small bowl and place in freezer until it’s almost frozen.

To the roasted pumpkin, add ½ cup of heavy cream, a pinch of nutmeg, a pinch of ground cloves, 1 tsp of cinnamon, a pinch of allspice, 1 tsp vanilla paste, ½ cup of brown sugar, ¼ cup of maple syrup, 1 large egg and a pinch of kosher salt, and mix well in food processor till smooth.Place the pumpkin halves pumpkin side down on a baking sheet lined with parchment paper and place in the oven for 30-40 minutes.Cut two pumpkins in half and scoop the seeds out.