Pumpkin Strawberry Tart
By: Zomppa
Published: Wednesday, March 30, 2011 - 4:10pm

Ingredients




1 pound can of pumpkin puree, about 1
1/4 cup of butter, softened
2 eggs
1/2 cup of half and half
1/2 cup of granulated sugar, add more if your pumpkin is not very sweet
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 prepared piecrust dough
12 small/medium strawberries, halved

Preparation

1 Pre-heat oven to 350 degrees. 2 Place your prepared piecrust dough in a 9-inch tart pan. Do not pull on sides, otherwise, when cooked, the crust will shrink! Once in tart shell, place tart shell in the refrigerator until ready for use. 3 In a large mixing bowl, mix the pumpkin, butter, half and half, sugar, cinnamon, and nutmeg 4 Put the pureed pumpkin in a large mixing bowl. In a smaller mixing bowl, add the butter, eggs, half and half, and sugar. Mix until well combined. Add the liquid ingredients to the pumpkin puree and mix until very well combined. 5 Take tart shell out of the refrigerator and place it on a cookie sheet. Decorate the bottom of the shell with the halved strawberries. Pour the pumpkin batter into the tart shell until it is almost to the top of the shell. 6 Bake in oven for 45 minutes or until a toothpick comes out clean. Let cool and serve warm with ice cream or whipped cream!

About


FoodBuzz 24, 24, 24 challenge: http://www.zomppa.com/2009/09/27/foodbuzz-24-24-24-6-women-5-ingredients-5-cities-2-countries-1-world/