Monday, April 19, 2010

Butternut Squash Tart with Spiced Almond Crust

Spiced Almond Tart Crust
1C white whole wheat flour
1C ground almonds
1/2C powdered sugar
ground cardamom
ground cinnamon
ground ginger
pinch of salt
3/4C butter

Preheat oven to 350. Put all except butter into a large mixing bowl and rub in the butter till the mixture resembles breadcrumbs. Stir in 1t cold water with a form till the mixture forms a ball. Press the dough evenly into a pie pan or tart dish. Bake for 15-20 minutes, until golden brown. Let cool slightly.

Butternut Squash Filling
Peel, seed, and cube one butternut squash. Boil in water till you can pierce them easily with a fork. Drain and mash. Let cool slightly. Add 3 eggs, 1/2C raw sugar, ground cardamom, ground cinnamon, and ground ginger, a splash of vanilla. Pour the filling into the crust.

Spiced Almond Crumb Topping
1C white whole wheat flour
1C ground almonds
1/4C powdered sugar
1/4C raw sugar
ground cardamom
ground cinnamon
ground ginger
pinch of salt
3/4C butter

Put all except butter into a large mixing bowl and rub in the butter till the mixture resembles breadcrumbs. Sprinkle the crumb topping over the filling and return it to the oven. Bake till the filling is firm and the topping golden brown, about 30 minutes.

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