Pumpkin, Ginger and Molasses Tart - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Whisk both flours and salt in bowl. Using electric mixer, beat butter and sugar in another bowl until well blended. Beat in yolk and vanilla. Add flour mixture; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
- Position rack in bottom third of oven and preheat to 375 °F. Roll out dough disk between 2 sheets of parchment paper or waxed paper to 12-inch round. Remove top sheet of parchment. Invert dough into 9-inch-diameter tart pan with removable bottom; gently remove remaining parchment. Press dough evenly into pan, patching any tears in crust if necessary. Trim dough, leaving 3/4-inch overhang. Press overhang in, forming double-thick sides. Pierce bottom of dough all over with fork. Place tart pan on baking sheet. Gather dough scraps into ball. Roll out on floured surface to 1/4-inch thickness. Using small leaf-shaped cookie cutter or knife, cut out leaf shapes. Place leaves on baking sheet with tart crust.
- Bake leaves until light golden, about 10 minutes; transfer leaves to rack. Continue to bake crust until edges begin to brown, about 20 minutes longer. Keep tart pan on baking sheet.
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