Spiced Pumpkin Tart
Ingredients
The crust
-
⅔
cup
chopped or halved pecans
-
1¼
cups
all-purpose flour
-
¼
teaspoon
salt
-
2
tablespoons
granulated sugar
-
½
cup
unsalted butter, cold and cubed
-
¼
cup
ice cold water
The filling
-
1⅓
cups
pumpkin puree
-
¾
cup
packed light or dark brown sugar
-
¾
cup
heavy cream
-
1
large
egg
-
¼
teaspoon
salt
-
1¼
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
pinch
black pepper
Optional toppings
-
whipped cream
-
salted caramel
-
pepitas
-
pecans
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- Make the crust by pulsing pecans, flour, salt, and sugar in a food processor until coarse.
- Add cold butter and pulse until crumbly, then add ice water and pulse until combined.
- Press the dough into a 9-inch tart pan, line with parchment, and fill with pie weights.
- Bake the crust for 15 minutes, remove weights, prick with a fork, and bake for another 10-12 minutes.
- Reduce oven temperature to 350°F (177°C).
- Whisk together all filling ingredients until smooth.
- Pour the filling into the warm crust and bake for 45-48 minutes until nearly set.
- Cool the tart on a wire rack for at least 4-5 hours before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
100mg
Cholesterol
60mg
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