Drunken Pumpkin Bourbon Tart With Mascarpone Cream – Tartelette
Drunken Pumpkin Bourbon Tart With Mascarpone Cream
22.11.2010
Helene Dujardin
(Senior Editor)
52 Comments
Holidays really have a tendency to make us marvel at the time gone by year after year don’t they? We shake our heads in denial and wonder how can time fly by this fast. Right now I am grinning as I look at the calendar, thinking that I’ve done a lot and yippee there is way more to do! There are things I’ll happily leave behind when the new year rolls in but overall I am saying out loud “Yes! Let’s do this again and often please!” That’s worth a good slice of pie and glass of milk.
Like most of you celebrating Thanksgiving, the week is going to be a bit of whirlwind at the house. Some of you travel to be with your family, some of you host the traditional dinner, some of you try your best to avoid the madness of it all, stores and crowds. Some of us still have to work and meet deadlines in the middle of it. That’s the holidays indeed.
This year we decided to break the routine and decided that since Christmas was already planned to happen here with B’s family, we could make ourselves scarce and gather some of our favorite people around a table full of good food, good cheers and good talks. If I had one word for the driving force behind this past year for us, it would be “friends” and I am thankful for the ones coming to stay with us this week.
One thing I have learned to bake for Thanksgiving in B’s family was pumpkin pie. And sweet potato pie. And pecan pie. And…well that’s plenty to give you an idea that pumpkin pie was not something I grew up eating or making. I have to admit that up until a few weeks ago I liked it “fine” or “ok”. Yes, I am definitely a pecan pie kind of girl. So what changed?
Well. The great thing about photographing cookbooks is the amount of recipes I get to cook and style before anyone else. Like a secret mission. No matter how complicated, long, short, easy…from just ok to outstandingly delicious. There is a bit of a void when a shoot wraps up and I know that once the files are processed and sent off, well the baby is not mine anymore. It grows in the hands of a team of people putting the author’s words together with my images. A part of me does not want it to end.
You can imagine that after finishing Holly Herrick’s cookbook shoot a few weeks ago, I was thrilled to hear that her publisher wanted her to post a few recipes on her blog already. Teasers if you want until next Fall that the book comes out. A nice little way to hang on to the fun I had shooting a little longer. I am glad Holly started with the Drunken Pumpkin Bourbon Tart as you can see in the sliced shot which will be in her book. A little sneak peek and a great recipe. Right on time for Thanskgiving.
I am insanely thankful for all the things I got the chance to photograph and write this year. I am grateful for the opportunities to photograph, co-author and author myself in the year to come. I could never have done it without your support and faith in reading the words on this page. Week after week. Thank you guys for all that you have given me. I hope that I gave it back tenfold and more and will work my hardest to keep doing so.
You are the best! Happy Thanksgiving!
Big congratulations to Audrey Han for winning a copy of Gluten Free Girl and The Chef! Send me your address at mytartelette {at} gmail {dot} com and I’ll pass it on.
Here is the link to Holly’s blog for the Drunken Pumpkin Bourbon Tart to check out the recipe and her notes about it.
I used eight 4-inch tart pans instead and baked them at the same temperature for about 15 minutes.
I topped mine with a little mascarpone cream:
4 oz mascarpone at room temperature
1/4 cup honey
1/2 cup heavy cream, whipped to soft peaks
In a medium bowl, whisk together the mascarpone and honey. Carefully fold in the whipped cream. Spread as little or as much as you wish on top of the baked tart.
For the option of a gluten free crust, check here for a few options.
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