back by popular demand: pumpkin tarts with ginger

i have been thinking a lot about these this week. pumpkin tarts are my most favoritist thing about autumn and thanksgiving. give me a plate of stuffing and a pumpkin tart and i am completely happy. here's a reprint of my favorite recipe, developed over the years, while pursuing my great love for pumpkin and related squash dishes of all kinds. i love the custardy texture and the combination of pumpkin and crystallized ginger.

pie crust

for two 9 inch pie tins or 8 small tartlet tins

2 cups all purpose flour

1/2 cup whole wheat pastry flour or oat flour or a mix of the two

1 tsp salt

1 TBSP sugar

1 cup (2 sticks) unsalted butter, cold, cut into slices

3 TBSP ice water (add one at a time, may need or less depending on humidity/age of flour)

2 TBSP heavy cream

mix flours with salt and sugar. place in food processor. add cold butter slices. pulse until combined and looking like coarse meal. add 1 TBSP ice water and 1 TBSP cream. pulse until just mixed. add another TBSP of ice water and cream. pulse. dough should be starting to come together now. add 1 more TBSP ice water if needed.

form two discs with the dough. allow to rest in refrigerator for 30 minutes. roll out and place into pie or tart pans. if making a pumpkin pie, it will work best if you warm the dough in the pie or tart pans in a 375 F oven for 5 to 7 minutes before adding the pumpkin filling mixture, as the pumpkin mixture is very wet and can make the crust a bit soggy.

filling recipe

filling
2 15oz cans organic pumpkin
2 cups heavy cream
1 cup milk
2/3 cup sugar
1/2 cup brown sugar
1 TBSP minced crystallized ginger*
1/8 teaspoon allspice

1/4 teaspoon ground ginger
3/4 teaspoon salt
6 eggs, whisked
whisk the pumpkin, cream, milk, sugars, salt and spices together thoroughly. correct flavor if necessary (sweeter, ginger, etc) add in whisked eggs. pour into prepared pie crusts in pans (prebaked for 5 to 7 minutes). bake in a preheated oven set at 375 for 35 to 40 minutes for a tart and 45 to 55 minutes for a deep dish pie until done, should jiggle just a bit in the center. when you make it in a large tart pan it will be done in 30 to 35 minutes. allow pie to cool for 30 minutes before devouring (in my case, maybe you just eat pie in a restrained and civilized fashion, i do try). tiny tart pans cook much quicker in 25 to 30 minutes.

* if the crystallized ginger is very moist it may gum up as you try to mince it, sprinkle a teaspoon or two of flour on the crystallized ginger as you chop if it gives you any trouble.

** this time i made it with 2 cups milk and 1 cup cream, for a lighter version, still works well and is lighter. not quite the sinfully-rich version, but completely delicious all the same.

still here

well. that qualifies as a crazy weekend. what a storm. and snow. in october! so unexpected. but importantly, now we've got our power back on. the leaves are still on the trees. all is good. onward.

pumpkin bread

the leaves are starting to turn here in coastal connecticut, the weather has been gorgeous and sunny with just the right hint of chill in the air, and there really is nothing like perfect fall weather for cooking inspiration. the change in seasons always keeps it interesting. and so i bring you something easy, something healthy and sweet, something to tempt you back into the kitchen.

i could tell you that this pumpkin bread is super healthy, dairy-free, high protein pumpkin bread, but i'd rather omit all that, and just tell you that it is a crowd pleaser and has a light, delicate crumb. this pumpkin bread is great as breakfast, or afternoon tea, or as dessert with some very dairy, freshly whipped cream, my family likes it best gently toasted with a large melty slab of danish butter.

fruit and baking soda breads are an easy baking category to master, and a popular favorite: banana bread, cranberry orange bread, zucchini bread, and my current favorite, pumpkin bread. they take nearly an hour to bake but can be pulled together easily in 10-15 minutes.

pumpkin bread

preheat oven to 350 degrees f

dry ingredients

3 cups flour (in this case i used 1/2 cup teff flour,* 1 cup oat flour, 1.5 cups all purpose flour, i like a little variation in flour, you could easily use just all purpose flour)

1 tsp salt

1 tsp baking soda

1 tsp double acting baking powder

1/2 tsp ground ginger

1/2 teaspoon allspice

wet ingredients

1 can pureed pumpkin

3 eggs

1/2 cup soy milk

1 1/4 cups brown sugar or palm sugar

1/4 cup olive oil

1 teaspoon vanilla extract

topping

1 tsp oats

1 tsp pumpkin seeds

oil a loaf pan. set aside. in a medium bowl whisk dry ingredients. in a separate bowl, whisk together pumpkin, sugar, eggs, milk, vanilla, and olive oil. add dry mixture, stir briefly to just combine. place batter in prepared pan, sprinkle the top with pumpkin seeds and oats, bake 50- 55 minutes at 350, until a toothpick or cake tester comes out clean. allow to cool for about 15 minutes. invert pan to transfer loaf to a cooling rack and then serving dish. slice and serve.

optional mix ins: 1/2 cup medjool dates, chopped, 1/2 cup chopped pecans or 1/2 cup chopped walnuts.

*teff flour is a high protein, high iron flour made from a tiny grain from ethiopia. it is exceptionally nutritious and high in fiber relative to other grains. it has an interesting nutty flavor and a very light texture and you can substitute up to 1/4 cup of teff flour per cup of all purpose flour in most baked goods for added nutrition.

ornamental kale

i planted some ornamental kale by the front door last weekend. love them. a plant that can withstand winter and flourish in freezing weather. frilly, stalwart, steadfast, and strangely beautiful. they seem to lend a sort of 16th century flair to the entryway. in any case happy friday and have a brilliant weekend. xo, g,

fresh local apples from the farmers market

i am overrun with gorgeous local apples. must be a bumper crop as they are cheap and plentiful this year at the farmer's market. what should i make? maybe apple yogurt cake? or pancakes with sauteed apples and cider syrup? trusty oaty apple crisp? rustic apple tart? decisions, decisions.