With Halloween right around the corner, we are surrounded by gorgeous fall decorating ideas. One timeless trend is the use of pumpkins to adorn tabletops, kitchen counters and porches. Whether used indoors or out, these multi-colored squash are the perfect accoutrements to a lovely fall display.
The beauty of the pumpkin lies in its versatility. Though classically associated with Halloween, they can also be seamlessly incorporated into a year-round display of soft, muted colors without the slightest harkening of ghosts and goblins.
And we can’t bid adieu to a pumpkin-related post without an homage to fall baking. We invite you to indulge in a delicious Pumpkin Brûlée Tart while you contemplate the many ways to incorporate pumpkins into your own home décor this season!
Pumpkin Brûlée Tart
Serves 10 (serving size: 1/5 of tart)
Total: 2 Hours
Chill: 2 Hours
1 1/2 cups flour
1/2 tablespoon sugar
3/4 teaspoons kosher salt
1/2 cup cold, cubed unsalted butter
2 cups pumpkin purée, homemade or canned
2 large eggs
3 large egg yolks
1 1/2 cups half-and-half
3/4 cup sugar, plus more for caramelizing top
3/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1. Whirl together flour, sugar, and salt in a food processor. Add butter and pulse into pea-size pieces. Drizzle 1/3 cup very cold water over crumbs and pulse just until moistened.
2. Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.
3. Form dough into a disk, wrap in plastic wrap, and chill at least 30 minutes.
4. Cut dough in half and shape each piece into a rectangle. Roll each out on a lightly floured work surface into a rectangle measuring about 7 by 16 in.
5. Preheat oven to 375°. Lay each dough rectangle over a 4- by 13-in. tart pan with removable bottom. Lift and lower dough into pan (pushing can cause cracking). Trim edges flush with rim of pan, using your thumb or a metal spatula.
6. Cut pieces of parchment paper to fit into tart shells with about 1 in. overhang on all sides. Fill shells with pie weights. Set pans on a rimmed baking sheet.
7. Bake until dough is starting to brown, 25 to 30 minutes. Let cool on sheet until only slightly warm, then carefully pour out pie weights and remove parchment.
8. Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into prepared tart shells, dividing evenly.
9. Reduce heat to 325°. Bake tarts until custard is set and is slightly puffed at edges, about 30 minutes. Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.
10. Remove tarts from pans and set on a serving platter. Sprinkle tops of tarts generously with sugar. Pass flame of a blowtorch over tops until sugar melts and turns golden brown. Let sugar cool until hard, then cut each tart into pieces.
Bon appétit from Camelot Homes!
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