The Scary Herbs of Halloween: Pumpkin and Apple Tart

Get the scoop on the season’s spookiest fruits and herbs.

October/November 2007
By Joanna Poncavage 
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Serves 8

To make this seasonal treat the traditional way, bake it with a ring or nut hidden in the filling. The person who gets the ring in his or her slice will marry in the coming year.

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  • One 8-inch pie crust
  • 1½ cups pumpkin puree
  • 3  medium apples, peeled and diced
  • ½ cup apple cider
  • 2  tablespoons honey
  • ½ cup sugar
  • 2  eggs plus 2 egg whites, slightly beaten
  • ½ cup currants
  • 1  teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon salt

1. Press crust into 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.

2. Preheat oven to 425 degrees. In a mixing bowl, combine all ingredients and mix well. Scrape filling into the prepared tart shell. Smooth evenly around the pan.

3. Bake 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 40 minutes. Allow to cool before serving.
—Recipe courtesy of University of Illinois Cooperative Extension.

Click here for the original article, The Scary Herbs of Halloween.

 

Joanna Poncavage is a Pennsylvania journalist and author who frequently writes about gardens, plants and the Pennsylvania Germans.

 

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