Pumpkin Butter-Apple Tart with a Plum Glaze

This is a variation on the Pink Lady Apple Tart the boys and I made during our cooking around the world adventure to France. I adapted it for the Pair of Pumpkins baby shower, adding nutmeg to the crust and swapping out pumpkin butter for the marzipan. I think this was the dessert hit yesterday; I saw people eating the crumbs from the serving dish. That means it had to be good!

1-1/2 C white flour
1/2 C white whole wheat

1/2 C softened butter

1/2 C organic, raw turbinado sugar

1/4 C olive oil

1 T cold water
1 t nutmeg

Mix the flour, sugar and nutmeg together; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Chill for at least one hour.

vanilla bean-pumpkin butter

6 gala apples

1/4 C organic, raw turbinado sugar

1/4 C plum-vanilla bean jam

3 T butter

Heat oven to 375º. Smear the bottom of the crust with pumpkin butter. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out and arrange it in the crust; repeat with remaining apple halves. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with butter. Bake until golden brown, 70—80 minutes.

Meanwhile, heat plum jam in a small saucepan until warmed and loose. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing. Serve with unsweetened whipped cream.