My trip to Toronto last week was quick, short and tasty. Not only was I introduced to a fabulous Spanish wine Novelum there but a surprise magazine became my possession as well along the way. Coveted was the description of the heavy Food and Drink magazine 2012 offered by LCBO wine store. I never found the Novelum but did go home with the heaviest magazine ever filled with recipes. People fight for it here in Canada I am told. I had never heard of it. While taking the long 10 hour journey back to NY the next day I leaved through this 250 page salivating with each page I turned.
So here I share with you directly from Canada’s most wanted magazine.
Walnut Crust Pumpkin Tart with … Nutmeg Cream
I only added pears poached in white wine but or the rest it is unchanged.
CRUST: 1/2 cup (125 ml)chopped toasted walnuts
1 cup ( 250ml) ap flour
2 tbsp(30 ml) sugar
1/2 cup( 60ml) cubed butter
1 egg white
Put the walnuts in the cuisinart, add flour, Add sugar, salt, butter and egg. Pulse till blended. Wrap and chill for 30 minutes.
Line a 9 inch tart pan with parchment paper. Roll out the dough and bake for about 8 minutes at 375 F ( 190 C)
( optional) Peel 3 Bosc pears and poach for 10 minutes in 4 cups of white dry wine and 1 cup of sugar. Set aside.
Mix; 1/4 cup (60ml) brown sugar with 1/2 tsp ( 2g) cinnamon, 1/4 tsp nutmeg and 1/4 tsp ginger (1 g) . Pinch of salt, 2 eggs and 3/4 cup ( 150 ml) canned pumpkin puree. 2/3 cup heavy cream . Whisk all together and pour into the half-baked tart shell.
Place poached pear slices on top and of you are. Bake of at 350 F ( 180C)
For the cream you whip 1/3 cup heavy cream, add 1/3 cup of Greek yogurt. Sugar as you like, nutmeg, vanilla extract and serve it on the side.
Enjoy and may you be thankful for this wonderful recipe on Thanksgiving day.