Photo by: Zomppa
Pumpkin Strawberry Tart
Food 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
Recipe 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!
Recipe source: Foodista recipe
