Creamy Pumpkin Tart
This delightful pumpkin tart is a perfect autumn treat with its spiced pumpkin filling and buttery cookie crust. Each bite is packed with warm flavors that will surely satisfy your dessert cravings. Serve it topped with a dollop of whipped cream for an extra touch of sweetness. This recipe is a wonderful addition to any fall gathering or holiday celebration.
— Constant Cookbook
Ingredients
- 1 butter cookie dough disk (see related recipe at left), at cool room temperature
- 2 eggs
- 3/4 cup firmly packed dark brown sugar
- 2/3 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 can (15 oz.) pumpkin puree
- Whipped cream for serving (optional; see note above)
Instructions
- <b>Partially bake the crust</b>
- Put the dough disk between 2 large sheets of parchment paper and roll out into a 12-inch round about 1/4 inch thick. Fold the dough round in half and transfer to a 10 1/2-inch tart pan with a removable bottom. Unfold the round and ease it into the pan, patting it firmly into the bottom and up the sides. Trim the edges to form a 1/2-inch overhang. Fold the overhang back over itself and press it into the sides of the pan. Freeze for at least 30 minutes or up to overnight.
- Preheat an oven to 375&#176;F.
- Line the crust with aluminum foil and fill with pie weights. Place the pan on a baking sheet and bake for 10 minutes. Remove the foil and weights and continue to bake until the crust is set and lightly golden, about 5 minutes. Transfer the pan to a wire rack and reduce the oven temperature to 350&#176;F.
- <b>Make the filling</b>
- In a bowl, whisk together the eggs and brown sugar until smooth. Whisk in the cream, vanilla, cinnamon, ginger and salt until smooth, about 1 minute. Whisk in the pumpkin until blended. Pour the filling into the partially baked crust.
- <b>Bake the tart</b>
- Bake until the filling looks set when you gently shake the pan, about 30 minutes. Transfer the pan to a wire rack and let stand until the top feels cool to the touch, about 1 hour.
- Remove the tart from the pan. Serve at room temperature or refrigerate until cold. Cut the tart into wedges and serve topped with whipped cream. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 8.
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