Apple Pumpkin Tart in Puff Pastry Recipe
Can’t decide between a pumpkin or apple dessert? No problem – this Apple Pumpkin Tart in puff pastry combines these two complimentary flavors into a palette-pleasing dessert. The tart is baked in a puff pastry crust which only enhances the tart due to it’s flaky texture.
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Tips for Making the Apple Pumpkin Tart:
Use pumpkin puree – not pumpkin pie filling. You may certainly make your own pumpkin puree but it is a time-consuming process. There are many commercial purees available so save yourself a little time around the holidays! If you’ve every wondered how companies make pumpkin puree, check out this article by Libby’s.
What’s not to love about a puff pastry dessert with it’s light, crispy and flaky texture? Yes, you can make your own puff pastry, but when you are short on time just purchase it from the market in the frozen dessert section. It is no small task to make puff pastry from scratch!
One sheet of store-bought puff pastry is used in this recipe. Defrost the pastry in your fridge and cut it into the following dimensions: one 9″ x 9″ square and four 9″ x ¼” strips. Brush a beaten egg white (or whole egg) on the 9″ square. Place the strips on the sides of the square (this will be your outer crust). Brush the strips with the beaten egg. See the photos below for a visual description:
Serving and Storing the Apple Pumpkin Tart:
This tart is great on its own but consider the following if you wish to dress up your dessert plates:
- A scoop of vanilla ice cream (anything is good with vanilla ice cream)
- Drizzle with caramel
- Add a dollop of sweetened whipped cream – add a dash of cinnamon to the whipped cream if desired.
Wrap any leftovers in foil or plastic wrap and store at room temperature. You don’t want to make this far in advance as puff pastry desserts only last a day or two.
Apple Pumpkin Tart in Puff Pastry
Ingredients
- 1 Sheet of Puff Pastry, defrosted
- ½ Cup Pumpkin Puree (not pumpkin pie filling)
- ¼ Cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tsp Cornstarch
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ¼ Cup Pecans, chopped
- 2 Medium Apples (Granny Smith, Honey Crisp, etc…) Peeled, cored and chopped into ¼" slices
- 1 TBSP Corn Starch (for mixing with apples)
- ½ tsp Ground Cinnamon (for mixing with apples)
- Lightly whipped egg or egg white For brushing on puff pastry
Instructions
- Preheat oven to 400° F.
- Peel, core and chop apples into ¼" slices. Toss the apples in 1 Tbsp. cornstarch and ½ tsp. ground cinnamon. Set aside.
- Combine pumpkin puree, granulated sugar, egg and egg yolk, 1 tsp. cornstarch, ½ tsp ground cinnamon and ¼ tsp ground ginger. Stir until smooth. Mix in the chopped pecans. Set aside.
- Cut puff pastry to the following dimensions: one 9" x 9" square and four 9" x ¼" strips. Brush the beaten egg white (or whole egg) on the 9" square. Place the strips on the sides of the square (this will be your outer crust). Brush the strips with the beaten egg.
- Pour the pumpkin mixture into the center of the puff pastry and smooth to the pastry strips.
- Layer apples over the pumpkin mixture.
- Bake for 25 – 30 minutes. Puff pastry will be well risen and apples will be softened.
- Let cool for 20 – 30 minutes before serving. Wrap any leftovers in foil or plastic wrap.
Debbie
Allison Bejon