The last set of recipes for Tuesday with Dorie for November are truly fall delights (for those in the US), chock full of pumpkin and apples.
There was an option to make a banana version by placing sliced banana in the base of the tart shell - I took Dorie up on this, as I had an aged banana to use up:
There was too much filling for one pie - I filled a 9" tartshell, and made two smaller 4" tarts, and still had filling left over. I recommend cutting down on the filling quantity by half.
I enjoyed this pie - it was smooth and sweet. However, as Australians are not familiar with pumpkin pie, it caused quite a stir in the kitchen at work. Someone called out, "Has anybody tried some of that cake in the kitchen? It looks weird." Hmmm, the poor boy has trouble identifying the difference between cakes and tarts, let alone identifying that it was pumpkin. One clever girl did identify that it was a pumpkin pie, and someone else worked out that there was banana in the bottom. It was very entertaining for me.
This tart was quite unusual in that the filling was apple puree, rather than sliced apple, and sliced apple was then arranged decoratively on top. The end result was rather pretty, like a sunray:
This tart was nice (hey, how can lots of sweetened apple be bad?), but I prefer a traditional apple pie filled with apple slices. Here's a peek inside:
I hope you enjoyed this week's recipes. To see what the other TWDers thought, visit the LYL section of the TWD website.
