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PUMPKIN ORANGE-MARMALADE PIE


1 cup all-purpose flour
1/4 tsp. plus 1 cup sugar
1 tsp. salt
8 Tbs. chilled unsalted butter, cut into small pieces
1 2/3 cups fresh or can pumpkin puree
2 Tbs. orange marmalade
3 Tbs. molasses
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/2 tsp. ground cinnamon
3 eggs, lightly beaten
1 cup heavy cream


Place the flour , 1/4 tsp. sugar, and 1/2 tsp. salt in the bowl of a food processor and pulse once to combine.  Add the butter and process in short pulses into large crumbs form, about 1 min.  Turn mixture out  onto a pastry board and press together with hands to form a small round, about 5 diameter and 3/4 thick. Cover with plastic wrap and chill for at least 1 hr.  On a lightly floured surface, roll out the dough into a 12 round.  Place in a 9 pie pan, letting about 1 of dough overhang.  Fold under excess dough, press it down to make a thick rim, and decoratively flute by pressing a thumb into the pastry at regular intervals.  Refrigerate 20-30 min.  Preheat oven to 425 degrees F.  Line bottom of pie shell with pie weights to prevent pastry from puffing up, and bake for 20 min.  Transfer to a wire rack and remove weights.  In a large bowl, stir together the pumpkin, marmalade, molasses, 1 cup sugar, cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt.  Add the eggs and cream and stir until smooth.  Pour into the pie shell and smooth the top.  Bake for 15 min.  reduce heat to 325 F and bake until a knife inserted into the center comes out clean, 50-60 min. or more.  Cool on a wire rack.  Serves 8-10.


From the kitchen of Bruce Bloomquist and Williams-Sonoma

We have cheated and used purchased premade crusts, and just added the filling as stated in the recipe.






CARAMEL-NUT TART
Makes one 9-inch tart


1 cup sugar
2/3 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
3 Tbs. honey
1/2 tsp. salt
2 1/2 cups walnut halves (about 10 ounces)
1 recipe Pâte Sucrée dough (recipe follows)
2 ounces bittersweet chocolate, chopped


1. In a heavy saucepan, bring 1/4 cup water and sugar to a boil, stirring until sugar is dissolved.  Boil syrup in a covered pan, without stirring; you can either swirl the pan, or wash down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals that have clung, until it begins to turn golden. Carefully add cream (mixture will bubble up) and return pan to heat.  Add butter, honey, and salt, stirring until butter has melted and the mixture is smooth.  Stir in walnuts and simmer, uncovered, over medium heat, stirring occasionally, about 5 min.  Remove from heat and let cool.
2. Meanwhile, roll half of the pâte sucrée between 2 sheets of plastic wrap into an 11-inch circle. Fit pastry into a 9-inch fluted tart pan with a removable bottom.  To trim the dough evenly, roll the rolling pin over the tart pan.  Chill for 20-30 minutes.
3. Heat oven to 400°. Fill tart shell with cooled walnut mixture, spreading evenly with a rubber spatula.  Roll out remaining dough between 2 sheets of plastic wrap into an 11-inch circle.  Transfer to tart shell. Press top crust
edge to bottom crust to seal.  Roll rolling pin over tart pan to trim edge.  Freeze for 20 minutes.
4. Bake on a parchment-lined baking sheet until crust is golden, about 25-30 min. Cool on wire rack.
5. In a double boiler over barely simmering water, melt chocolate, stirring until smooth. Cool chocolate, transfer
to pastry bag fitted with small plain tip (like Ateco #2). Pipe chocolate in a circular pattern over entire surface of tart. Let chocolate set at room temperature 1-2 hours.

PÂTE SUCRÉE
Makes two 11-inch shells

2 1/2 cups all-purpose flour
3 Tbs. sugar
2 sticks cold unsalted butter, cut up
2 large egg yolks
4 Tbs. ice water


Instructions for PÂTE SUCRÉE

1. Place the flour and sugar in the food processor; pulse to combine. Add butter, pulse until mixture resembles coarse meal, 10-20 seconds.
2. Lightly beat egg yolks; add ice water. Add to food processor while machine is running; process until the dough holds together.
3. Divide dough into two batches; turn out onto two separate pieces of plastic wrap. Flatten each into a circle,
and wrap in plastic wrap; refrigerate for at least 1 hour.


From the kitchen of Bruce Bloomquist, Sr., by way of Martha Stewart!!





Both recipes are yummy, but when we're in a hurry the "prepared" pie crusts do nicely.