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Old 10-26-2013, 08:10 PM   #761
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Potato rolls and a new recipe for pumpkin pie.
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Old 10-26-2013, 08:21 PM   #762
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Yay! Those additions sound wonderful!
Thanks for this recipe...I will keep you posted how they work out in the competition.
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Old 10-26-2013, 09:52 PM   #763
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This is the pumpkin pie that I made today.
World’s Best Pumpkin Pie Recipe

I must say that it was very good. It definitely isn't a re-invention of pumpkin pie, its still the familiar flavor and texture, but the sweetened condensed milk and maple syrup seem to give it a little "something". I'm not really a fan of pumpkin pie, but this one was as good as I've ever had! It will be interesting to see how the flavor develops tomorrow.

The recipe is a bit fussy since it uses less than an entire can of pumpkin and sweetened condensed milk. She has the ingredients in weights so it was easy to just set the mixing bowl on the scale and weigh the ingredients.

I've always made Libby's but I like the flavor of this one a bit better.
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Old 10-26-2013, 09:54 PM   #764
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Almond and Frangipane Tart

Made this recipe today.

1. The prepared crust in the tart pan
2. The frangipane spread onto the crust
3. Pear slices in place and ready to bake
4. Apricot glaze ready to go
5. Baked tart
6. Glaze applied
7. Tonight's dessert

The taste was great but the crust didn't cook enough. It was undercooked under the fruit. I'd make it again with an eye to cooking the crust better. The recipe seemed a little fussy, directing me to put the crust and the tart pan into the freezer for 30 minutes before I spread the frangipane and added the pears. That seems like an unnecessary step and probably was a cause of the undercooked crust.
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Old 10-26-2013, 10:09 PM   #765
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Originally Posted by bakechef View Post
Yay! Those additions sound wonderful!
How bout dried cranberries in place of the raisins? They go so well with pumpkin.
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Old 10-26-2013, 10:16 PM   #766
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Quote:
Originally Posted by Andy M. View Post
Made this recipe today.

1. The prepared crust in the tart pan
2. The frangipane spread onto the crust
3. Pear slices in place and ready to bake
4. Apricot glaze ready to go
5. Baked tart
6. Glaze applied
7. Tonight's dessert

The taste was great but the crust didn't cook enough. It was undercooked under the fruit. I'd make it again with an eye to cooking the crust better. The recipe seemed a little fussy, directing me to put the crust and the tart pan into the freezer for 30 minutes before I spread the frangipane and added the pears. That seems like an unnecessary step and probably was a cause of the undercooked crust.
I've started cooking pies on the bottom rack near the source of heat, especially for pies that take a shorter time to cook.

Maybe a blind bake on the crust could have helped.
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Old 10-26-2013, 10:17 PM   #767
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It's a beautiful tart, Andy!

I thought of cranberries, but for a competition, I want to make it "out of the box" but not too far out.
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Old 10-26-2013, 10:23 PM   #768
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Quote:
Originally Posted by bakechef View Post
I've started cooking pies on the bottom rack near the source of heat, especially for pies that take a shorter time to cook.

Maybe a blind bake on the crust could have helped.
Thanks for the tips.
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Old 10-26-2013, 10:46 PM   #769
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I've started cooking pies on the bottom rack near the source of heat, especially for pies that take a shorter time to cook.

Maybe a blind bake on the crust could have helped.
Me too. I always had a problem with my bottom crusts not being cooked enough. Since I now put them on the bottom shelf, problem solved.
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Old 10-27-2013, 04:29 AM   #770
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Quote:
Originally Posted by Andy M. View Post
Made this recipe today.

1. The prepared crust in the tart pan
2. The frangipane spread onto the crust
3. Pear slices in place and ready to bake
4. Apricot glaze ready to go
5. Baked tart
6. Glaze applied
7. Tonight's dessert

The taste was great but the crust didn't cook enough. It was undercooked under the fruit. I'd make it again with an eye to cooking the crust better. The recipe seemed a little fussy, directing me to put the crust and the tart pan into the freezer for 30 minutes before I spread the frangipane and added the pears. That seems like an unnecessary step and probably was a cause of the undercooked crust.
Great looking tart!

I think the undercooked crust is due to baking it on the sheet pan. I would set the sheet pan on the lowest oven rack and the tart on a higher oven rack, it will still catch any spills and allow the hot air to reach the bottom of the tart pan. Also baking with the tart pan on a preheated pizza stone would help to crisp up the bottom.
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