Pumpkin Apple Tart

READY IN: 49hrs
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Pumpkin-Apple Filling:
  • Preheat oven to 350°F.
  • Toss apples, pumpkin and lemon juice in a large casserole dish, cover and bake for 2-2 ½ hours, until very soft.
  • Allow to cool slightly, then add apples, pumpkin and any liquid to a food processor and puree completely, making sure peels are finely ground. Alternatively, use a food mill to remove the peels and seeds.
  • Scrape back into the casserole dish, re-cover and bake another 1 ½ hours, stirring halfway through.
  • Remove the lid and bake a further 30-40 minutes, stirring every 15-20 minutes, until very thick.
  • Cool to room temperature (or cover and chill until needed – up to 1 week).
  • When ready to use, add cinnamon, sugar, cornstarch, tapioca starch and egg yolk, mixing well with a spatula. Set aside while preparing pastry.
  • For Crust:
  • Cream the cream cheese, shortening, and sugar until fluffy.
  • Add vanilla and beat at medium speed until well blended.
  • Beat in flours, flax seed, baking powder, salt, nutmeg and cinnamon until well blended, adding milk as necessary to for a stiff but cohesive dough.
  • Shape into a disc and wrap tightly in plastic. Chill at least 2 hours, until firm.
  • Preheat the oven to 400°.
  • Between sheets of waxed paper, roll the dough into an approximately 15” round.
  • Flip into a greased 11” tart pan with a removable bottom set on a baking sheet, pressing into the sides. Trim the edges.
  • Dock dough with a fork, then line the shell with foil and fill with pie weights or dried beans.
  • Bake for 25 minutes, then remove the weights and foil and bake for about 5 minutes, or until the base of the shell is golden.
  • Transfer to a rack and cool 30 minutes. Leave oven on.
  • To Bake:
  • Spread the apple-pumpkin mixture into the tart shell.
  • Starting at the outside, overlap the apple slices in concentric circles over the pumpkin filling. Sprinkle with the raw sugar.
  • Bake for about 1 hour, or until the apples are tender and golden and the custard is set in the centre.
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