Pumpkin Apple Tart

"A buckwheat sable crust is the perfect base for the sweet, spicy custard filling made with fresh pumpkin-apple butter. A thinly sliced apple and sprinkle of raw sugar on top adds a touch of elegance!"
photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
1 11 inch tart




  • 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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<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
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