by Barbara Mayo (Collierville, TN 38017)
Tart
1 -stick butter
1 -cup oatmeal
1-7.6 oz. package (I use Martha White Whole Grain Banana walnut muffin mix) any banana walnut muffin mix will do
¼ -cup dark brown sugar
1- tablespoons Pumpkin pie spice
½ -cup toasted chopped walnuts
Tart Filling
2 –12 oz. Jars of Pumpkin butter with Port (I found these in specialty shops)
Pumpkin Caramel Sauce
1-cup sugar
½-cup water
½-cup heavy cream
1/3-cup Pumpkin Spice liqueur
Garnish
2-cup heavy cream whipped to stiff peaks
4 Tablespoons Pumpkin Pie Spices
Directions.
Place butter, oatmeal, muffin mix, dark brown sugar, pumpkin pie spices and toasted walnuts in food processor. Pulse several times until crust starts to form dough. Remove form processor with greased hand and work into greased 10 in tart pan with removable bottom. Work dough up sides and smooth the middle. Place in a preheat 375 degree oven for 12-15 minutes or until the crust starts to tune light brown. Remove pan from oven and place on cooling rack for 15 minutes.
Start Caramel Pumpkin Sauce by placing a small heavy bottom skillet over medium high heat. Add 1 cup sugar and ½ cup water. Watch until sugar starts to dissolve. Using a wooden spoon and being very careful of hot sugar stir until mixture start to turn medium brown remove from heat and add heavy cream stir slowly and return to heat stirring constantly for about 2 minutes remove from heat and add Pumpkin spice liqueur pour into heat proof pitcher or bowl set on cooling rack for 10-15 minutes
Whip heavy cream until stiff peaks form and place in serving bowl. Top with 4 tablespoons Pumpkin Pie Spices.
To assemble tart remove tart from pan place on cake pedestal and gently press down along the side and into the center of tart to deflate the tart and leave an indention for the Pumpkin Butter with Port.
Mix the 2 jars of Pumpkin Butter with Port and fill the tart shell with the Pumpkin Butter smooth evenly across tart. With caramel in pitcher drizzle back and forth across the top of the finished tart using about ½ of caramel pumpkin spice sauce saving the rest to decorate the individual plates for serving.
Top with a large dollop of Pumpkin pie spiced whipped cream.
Great ending to wonderful Thanksgiving meal. The pumpkin butter with port is so intense a taste but the subtleness of the banana walnut crust blends wonderfully. I am no a big Pumpkin Pie eater but this is so simple and very rich and different. And so very
easy to make.