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The Best Part of Thanksgiving: Desserts

By Jenn Hardman | Posted - Nov. 26, 2013 at 7:04 a.m.



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Jenn Hardman at Harmons City Creek with some yummy Turkey day desserts.

Pumpkin Ginger Tart

Dough Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon orange zest
1 teaspoon salt
2/3 cup cold butter, cubed
1 egg, lightly beaten
1/4 cup heavy whipping cream

Filling Ingredients:
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon rum extract
1 tablespoon almond extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves

Topping Ingredients:
1/2 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cubed
3/4 cup coarsely chopped pecans, toasted
1/4 cup chopped crystallized ginger

Directions:
1.In a large bowl, combine the flour, sugar, orange zest and salt.
2.Cut in butter until crumbly.
3.Add the egg and cream and combine into a ball.
4.Cover and refrigerate for at least 30 minutes or until easy to handle.
5.On a lightly floured surface, roll out pastry.
6.Press onto the bottom and up the sides of a tart pan. 7.In a large bowl, combine the filling ingredients and pour into crust.
8.For topping, combine the flour, sugar, brown sugar, salt and cinnamon.
9.Cut in butter until crumbly.
10.Stir in nuts and ginger.
11.Sprinkle over filling.
12.Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool

Lemon Curd Tart

Pie Dough Ingredients:
3 cups all purpose flour, plus rolling flour
3 tablespoons sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1/4-inch pieces
4 tablespoons solid vegetable shortening
1/4 cup ice water

Tart Dough Instructions:
1.Sift the flour, sugar, and salt into a large bowl.
2.Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
3.Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
4.Add more water as needed to make a smooth dough, being careful not to over mix.
5.Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

Lemon Curd Ingredients:
4 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Directions:
1.Add enough water to fill a saucepan with 1/3 off water.
2.Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth. 3.Add citrus juice and if needed, add enough cold water to reach 1/3 cup.
4.Add juice and zest to egg mixture and whisk smooth. 5.Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan.
6.Whisk until thickened, approximately 8 minutes.
7.Remove from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove from heat and cool in refrigerator (approximately 30 minutes).

Tart Directions:
1.Roll out your tart dough and shape to pie tin.
2.Bake tart shell at 350 degrees for 15 minutes and cool.
3.Pour prepared lemon curd into cooled tart shell.
4.Cool both in refrigerator for at least 15-30 minutes.
5.Serve with fresh whipped cream.

Jenn Hardman

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