Thursday, November 19, 2009

Vancouver's Bakers Market

Im happy to announce that Le Gateau will be at the Vancouver's Bakers Market on December 12th along with many other great local bakers.
Im going to be selling mini cakes, as well as an assortment of Christmas cookies and treats. I will also have an selection of vegan and gluten-free items.
Hope to see you there!

Vancouver's Bakers Market

Tuesday, November 10, 2009

Bourbon Pumpkin Tart with Walnut Streusel

Looking for an alternative to plain old pumpkin pie? Look no more.
I found this recipe in the magazine "Best of Fine Cooking : Parties". As I read the recipe I was imagining the taste of this tart and I got so excited, I had to try it right away. I made it this past weekend for a dinner party at a friends place. Everyone loved it! Even my sister's husband who is one of those people who hates pumpkin and pumpkin pie really enjoyed it.

Here is the Recipe:

For the tart crust:
9 oz. (2 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1 tsp. finely grated orange zest
1/2 tsp. table salt
5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/4 cup heavy cream; more if needed
For the pumpking filling:
1 15-oz. can pure solid-pack pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 Tbs. unbleached all-purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. table salt
1/2 cup heavy cream
1/4 cup bourbon
For the streusel topping:
3-1/2 oz. (3/4 cup) unbleached all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. table salt
1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup walnut halves, toasted and coarsely chopped
1/4 cup chopped crystallized ginger
Lightly sweetened whipped cream for garnish (optional)

Make the tart crust:

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds. Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel topping:

Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

Position a rack in the center of the oven and heat the oven to 350°F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 10-inch fluted tart pan with a removable bottom gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.

Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.

Okay, here my confession.
I followed this recipe EXACTLY. It was suppose to make one 10" tart. However this is not what the recipe yielded when I made it. I made one 10" tart, plus I had enough filling and streusel topping for 10 more individual tarts! I was so worried that I had made a mistake, but the tarts turned out fine, so I guess the yield on the recipe is not accurate.
Also, I didn't use the tart crust recipe included, I used a basic tart dough I had leftover and stored in the freezer.
And finally, I recommend throwing in a little extra crystallized ginger into the streusel mix, because its super tasty!

The Mini's, so cute.

Trying packaging and giving these tarts as a gift. The streusel gives them support so they stack really well.