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Squash Blossom Tarts

Western.Chefs's picture
Ingredients
  Pastry shells 6 (Adjust Quantity As Needed)
For pastry shells
  All purpose flour 2 2⁄3 Cup (42.67 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Softened butter 1⁄2 Cup (8 tbs) (1 Stick, For Pastry Shells)
  Salt 1 Teaspoon
  Ice cold water 1⁄2 Cup (8 tbs)
For squash custard
  Sugar 2 Cup (32 tbs)
  All purpose flour 2 Tablespoon
  Yellow cornmeal 1 Tablespoon
  Cinnamon 2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), melted (1 Stick, For Squash Custard)
  Eggs 3 , beaten
  Buttermilk 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Cooked mashed acorn squash/Butternut squash 1 Cup (16 tbs)
  Squash blossoms 8 , rinsed clean (Yellow Part Only, For Squash Blossoms)
For squash blossoms
  Egg 1
  Water 1⁄4 Cup (4 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs) (For Dipping, Use More Quantity If Needed For Squash Blossoms)
  Oil 2 Cup (32 tbs) (For Frying)
  Sugar 2 Tablespoon (For Coating, Use More Quantity If Needed)
  Cinnamon 1 Teaspoon (For Dusting, Use More Quantity If Needed)
  Sweetened whipped cream 1 Cup (16 tbs) (For Topping)
Directions

In a large bowl combine the flour, shortening, butter, and salt with your hands until coarse crumbs form.
Add the water to moisten and form a dough.
Do not overwork the dough.
On a floured surface roll the dough out to 1/8 inch thickness.
Cut into 8 4-inch circles and place them in tart shells.
Preheat the oven to 350°.
In a medium bowl mix together the sugar, flour, cornmeal, and cinnamon.
Blend in the melted butter and then the eggs.
In another bowl blend together the buttermilk, vanilla, and squash until smooth.
Add the squash mixture to the flour mixture.
Pour the mixture into the tart shells.
Bake the tarts for 30 to 40 minutes or until the shells are nice and brown.
While the tarts are baking beat together the egg and water.
Dip the squash blossoms into the egg mixture and then into the cornmeal, coating the blossoms.
In a skillet heat enough oil to deep-fry the squash blossoms, and fry them for about 30 seconds.
Roll the fried blossoms in sugar, and sprinkle them with cinnamon.
Place a blossom on each tart.
Add a dollop of whipped cream.

Recipe Summary

Method: 
Baked
Ingredient: 
Squash

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