19
Nov
07

feast prep :: part 1 ::

Today’s accomplishments included the pecan praline tart, pumpkin pie, and placecards. Here are the desserts, along with their recipes (taken straight from the Martha Stewart Living website).
pies.jpg

Pumpkin Pie
Serves 12

All-purpose flour, for dusting
1/2 recipe Flaky Pie Dough
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon chipotle-chile powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
Bourbon Cream, for serving

Directions
1.On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.

2.Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.

3.Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.

4.Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. (Pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.) Unmold pie. Serve with bourbon cream.

Pecan Praline Tart
Serves 8 to 12

All-purpose flour, for dusting
1/2 recipe Flaky Pie Dough
2 cups packed light-brown sugar
1 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups coarsely chopped pecans, toasted
2 tablespoons pure vanilla extract
1/2 teaspoon coarse salt

Directions
1.On a lightly floured surface, roll out 1 disk of dough to a rectangle about 1/8 inch thick. Fit into a 12-by-4 1/2-inch rectangular cake ring set on a parchment-lined baking sheet. Trim edges flush with rim. Refrigerate for 1 hour.

2.Preheat oven to 400 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Cut a 17-by-8-inch piece of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake until edges are golden and bottom is firm, 30 to 35 minutes. Let cool on a wire rack for 10 minutes with weights intact. Remove weights and parchment. Let cool completely.

3.Heat sugar, cream, butter, and corn syrup in a saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil, and cook without stirring until edges begin to turn deep golden, about 6 minutes. Let cool for 5 minutes.

4.Stir in pecans, vanilla, and salt. Pour filling evenly into cooled tart crust; do not spread it. Let stand at room temperature until cooled and firm, 1 to 1 1/2 hours. (Tart can be wrapped in plastic and stored at room temperature for up to 3 days.) Unmold tart, and serve.

And here are the placecards. The cards themselves are from the sale rack at Michael’s, and then I traced a maple leaf cookie cutter onto a 3×5 card, cut it out to make a stencil, rubber cemented through the stencil onto the placecard, and sprinkled with a little gold glitter. Voila!
placecards.jpg

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