Wednesday, November 27, 2019

Butterkin-Cinderella Tourte #ChefsSecret

For many years, R - the Precise Kitchen Elf - has been my pumpkin pie maker. I think his first one was in 2012 (here). Though one of my favorite versions was his Pumpkin Pye - with a 'y' - because it had a rye flour crust. For this year's Ab Ovo Usque Ad Mala Thanksgiving menu, I asked him to make a Pumpkin Tourte, inspired by The Chef's Secret - A Companion Cookbook by Crystal King.

Okay, I'll be honest: I attempted Crystal's Pumpkin Tourte once earlier this year. And it was a disaster of my own making; I was rushing and forgot to add the sugar! Yeah, that's a major error for a dessert, you know.

For Thanksgiving I purchased some great heirloom pumpkins from Farmer Jamie at Serendipity Farms, then I roasted up the Butterkin (a butternut squash-pumpkin hybrid) and a Cinderella pumpkin. Since Crystal's recipe doesn't specify a crust recipe, R used our tried and true...

Ingredients makes two 9" tourtes

Pumpkin Purée (makes more than you need)
  • 1 organic pumpkin (Butterkin is photographed above)
  • Also needed: baking sheet

Crust (makes one crust, double this for the two tourtes)
  • 2 C flour
  • 1/4 C ground almonds
  • 1/2 C powdered sugar
  • pinch of salt
  • 3/4 C butter
  • 2 T liquid (you can use water, I use vodka)

Filling (makes two tourtes)
  • 2 T whole milk
  • 3/4 C granulated sugar
  • 3 eggs
  • 4 ounces butter, softened
  • 8 ounces cream cheese, softened
  • 1/4 C ricotta cheese
  • 1 T ground cinnamon
  • 2 to 3 T fresh ginger (peeled and grated)
  • 4 C pumpkin purée


Pumpkin Purée
Preheat oven to 350 degrees F. Slice the pumpkin in half and scoop out the seeds. 

Place the pumpkin cut-side down on a silicone mat-lined baking sheet. Roast until the pumpkin flesh is easily mashable and the skin is easily pierced with a fork, approximately 90 minutes.

Let cool slightly, until you can handle the pumpkin without burning your hand. Scoop the flesh into a bowl. Mash until desire consistency. 

Mix the flour, ground almonds, sugar and salt; rub in the butter until the mixture resembles coarse breadcrumbs. Stir in liquid with a fork until the mixture forms a ball. Wrap in plastic and place in the freezer for at least 10 minutes.

Roll out between two pieces of parchment paper. Press gently into a pie pan. Chill in the freezer until ready to bake.

Preheat oven to 375 desgrees F.

Cream together milk, sugar, eggs, and butter until well-blended. Scoop in the pumpkin purée. Whisk to combine.

Add in cream cheese, ricotta, ginger, and cinnamon. Blend until smooth. Pour into pie crusts.

Bake for 45 to 50 minutes until a toothpick inserted into the center pulls clear. Let cool completely before serving.

Yes, we know Thanksgiving is tomorrow. But the recipe makes two tourtes. So, we saved one for the guests tomorrow. And we tried one tonight. This one was delicious and not too sweet though it did have sugar in it!

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