Sunday, December 4, 2011

Sour Cream Pumpkin Tart and Normandy Apple Tart (TWD)

This week for Tuesdays with Dorie (TWD) we had two recipes! (I actually had this post ready to go on Tuesday night and just realized I never posted it! oops!) The recipes were chosen by Tracey of Tracey’s Culinary Adventures and Judy of Judy’s Gross Eats. Tracey chose the Normandy Apple Tart and Judy chose the Sour Cream Pumpkin Pie/Tart.  I was ambitious this week and made both :)

The Normandy Apple Tart is a very rustic and homey dessert.  It's basically a tart shell filled with delicious homemade (or store bought) applesauce, then layered with apples on top.  It's amazing how something so simple can be so delicious.  I think using your own homemade applesauce really makes a difference in this dessert.  I am also a huge fan of Dorie's tart shell recipe and use it all the time.... I even used it for the Sour Cream Pumpkin Pie recipe because Dorie mentions that as an alternative to your traditional pie crust.

The sour cream pumpkin pie was one of my husband's favorite desserts this Thanksgiving.  He said he liked it better than traditional pumpkin pie because it wasn't so heavy.  I thought that was interesting, given the amount of heavy cream in it ;) It has a nice blend of spices to it and I think the addition of some rum to the filling really makes it stand out.

While the pumpkin pie can be served cold or at room temperature, I thought the flavors were a bit muted when it was chilled, so I would definitely recommend serving it at room temperature.

Thanks, Tracey and Judy, for hosting this week! I really enjoyed both recipes.  I don't normally eat pumpkin pie except around Thanksgiving, but I could definitely see myself making the Normandy Apple Tart a few times each fall :) If you'd like the recipes, please click here for the Normandy Apple Tart and here for the Sour Cream Pumpkin Pie.

* Recipe notes:
- Make sure to put a pie crust shield (or some foil) around the edge of your tart about 20-30 minutes into baking to avoid burning the edges.


  1. Thanks for baking with me Jaime! Kudos to you for getting to both recipes. I love the way you shape Dorie's tart crust - the edges are beautiful :)

  2. i love when fruits are fanned out like that--it's such a nice touch!

  3. They both look fantastic! I liked them both too.