Apple and Pumpkin Tart

By Hklbrries

Although pumpkin pie is traditional, you may want to start your own tradition with this simple but elegant dessert. Serve it chilled or warm with a dollop of whipped cream. It's sinful, and so delicious! Canned pumpkin will work for this recipe, but you may want to cook your own pumpkin puree.

Ingredients

• 1 (8-inch) frozen pie crust, thawed (instead of using a frozen commercial piecrust, you can make your own tart shell and chill before adding the filling.)
• 1 1/2 cups pumpkin puree
• 3 medium cooking apples, peeled, cored and diced
• (Granny Smith, Jonathan, Cortland or your favorite variety)
• 1/2 cup apple cider
• 2 tablespoons honey
• 1/2 cup sugar
• 2 eggs plus 2 egg whites, slightly beaten
• 1/2 cup currants
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt

Preparation

Step 1

Thaw crust and press into an 8-inch fluted tart pan. Use a rolling pin to roll over the edges, making crust even with top of tart pan. Place in the freezer while assembling tart filling. Preheat oven to 425 F. In a mixing bowl, combine all the tart ingredients and mix well. Scrape the filling into the prepared tart shell. Smooth evenly around the pan. Bake 15 minutes at 425 F, then reduce the heat to 350 F and continue to bake for 40 minutes. Allow to cool before serving. Top with whipped cream, if desired.