. . . and what could possibly be more fitting for the last blustery days of autumn than pumpkin meringue tartelettes?
[recipe after the jump] x
p u m p k i n m e r i n g u e t a r t e l e t t e s :
makes 8 small tartelettes [3 inches diameter] or one 9 inch round pie
sable dough:
1 stick (115 gr) butter, at room temperature
3/4 cup (93 gr) powdered sugar
1 large egg
1 1 /2 cups (188gr) flour
2 tablespoons (20 gr) cornstarch (makes for a lighter crumb)
pinch of salt
In a mixer, cream butter and sugar together until light and fluffy.
Add the egg and mix until combined.
Add the flour, cornstarch and salt, and mix briefly to incorporate.
Place the mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
When the dough is cold, roll it out on a lightly floured board or in between the sheets of plastic. You will have extra dough that you can save for another use in the fridge for up to 5 days [or frozen, well wrapped for up to 3 months.]
Cut out 8 rounds two inches larger than your pastry rings. Fit the dough inside the rings with your fingertips and trim the edges with a sharp knife. Line the rings with small squares of parchment paper and fill with pie weights or dry beans. Place them on a baking sheet lined with parchment paper and bake at 350F for 10-12 minutes. Let cool.
p u m p k i n f i l l i n g :
1/2 cup sugar
1 egg
1 cup canned pumpkin (not the whole can but 8 oz)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch of salt
2/3 cup whole milk
In a large bowl, beat the egg and sugar until pale. Add the pumpkin, spices and salt, and mix. Slowly add the milk and mix well. Divide the finished batter among the cooled tart rings and bake for 20-30 minutes at 350F until the batter looks like it is just set, being careful not to overcook, or dough will crack. Remove from oven and let cool completely before adding the meringue topping.
i t a l i a n m e r i n g u e :
2 egg whites (60 grams)
1/2 cup (100gr) sugar
2 tablespoons water
In a heavy saucepan, bring the sugar and water to a boil, cooking until the mixture reaches 245-248F on a candy thermometer.
Meanwhile, begin beating the egg whites until firm peaks form, but are not stiff or dry.
When the sugar syrup has reached the proper temperature, slowly add to egg whites with the mixer on low-medium speed.
Once all the sugar has been added, turn the mixer speed to high, and beat until the meringue has cooled.
Place mixture in a piping bag fitted with a large star tip, and pipe rosettes of meringue on top of the tartelettes.
Use a blowtorch to slightly caramelize the tops of the tartelettes, or place them under the broiler in the oven.
{p.s.} previous table for two features:
* fererro roche cupcakes
* watermelon, salt & chili granita
* campari citrus sorbet
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes* crab bruschetta
{images: photography & recipe [with edits] by helene dujardin of tartelette}
