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Category: Tarts
Prep Time: Cook Time: Total Time:
For pastry shell
1 cup plus 6 tablespoons unbleached pastry flour or all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, frozen and cubed
1 extra-large egg yolk
2 tablespoons heavy cream
For filling
1 1/2 cups heavy cream
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
5 large egg yolks
6 tablespoons sugar
1/2 cup canned pumpkin puree
Whipped cream for serving
For shell: In a food processor, combine flour and sugar and pulse a few times to mix well. Scatter the butter over the top and pulse until mixture is the consistency of a fine meal. In a small bowl, whisk together egg yolk and cream. Add to the processor and pulse a few times until the dough barely comes together.
Turn dough onto a lightly floured work surface. Dip heel of your hand in flour and, working with a single small section at a time, smear dough away from you to blend the ingredients together. When all of the dough is blended, flatten the dough into a disk, wrap in plastic wrap and chill until firm, at least 2 hours.
Place a 101/4-inch tart ring on a rimmed baking sheet. On a lightly floured work surface, roll out dough into a 12-inch circle. Loosely drape dough circle over tart ring, then ease pastry into place, pressing it firmly but gently against the sides and bottom and allowing the excess dough to extend over the rim. Roll the rolling pin over the top of the tart ring to cut off excess pastry. Refrigerate for 20 minutes to chill. Reserve pastry trimmings for patching. Meanwhile, preheat oven to 350 degrees.
Line bottom and sides of chilled tart shell with round coffee filters or parchment paper, and fill shell with pie weights or raw rice, filling to the edges. Bake until pastry is golden brown, about 25 minutes. Remove from oven and leave oven set at 350 degrees. Let shell cool for a few minutes on a rack, then remove weights and carefully peel off coffee filters or parchment. If bottom of tart is not uniformly browned, return it unlined to the oven for a few minutes, then let cool completely before filling. It there are any cracks, smear a small amount of raw dough (from trimmings) over the cracks to repair them.
For filling: In a saucepan, combine cream, pumpkin pie spice and salt. Bring to a boil over high heat. Meanwhile, in a small bowl, whisk together the egg yolks and sugar until smooth.
When cream begins to boil, remove from heat. Slowly whisk about half of the hot cream into the egg yolk mixture, then whisk the egg yolk-cream mixture back into the cream in the pan. Return pan to low heat and cook, stirring constantly, until custard coats the back of a spoon, 1 to 2 minutes.
Using a fine-mesh sieve, strain custard into a medium bowl. Stir in pumpkin and let filling cool while crust bakes. Skim off any foam that develops on surface of the custard as it cools.
To assemble and bake tart: Slowly pour the prepared pumpkin custard into the center of the pastry shell, and then carefully transfer the baking sheet to the oven. Bake until filling is set, 25 to 30 minutes. Let the tart cool completely on a rack.
Lift off the tart ring, then, using a wide metal spatula, carefully transfer the tart to a serving plate. Cut tart into wedges and top each serving with a dollop of whipped cream.
Serves 8.
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PUMPKIN TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
For pastry shell
1 cup plus 6 tablespoons unbleached pastry flour or all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, frozen and cubed
1 extra-large egg yolk
2 tablespoons heavy cream
For filling
1 1/2 cups heavy cream
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
5 large egg yolks
6 tablespoons sugar
1/2 cup canned pumpkin puree
Whipped cream for serving
For shell: In a food processor, combine flour and sugar and pulse a few times to mix well. Scatter the butter over the top and pulse until mixture is the consistency of a fine meal. In a small bowl, whisk together egg yolk and cream. Add to the processor and pulse a few times until the dough barely comes together.
Turn dough onto a lightly floured work surface. Dip heel of your hand in flour and, working with a single small section at a time, smear dough away from you to blend the ingredients together. When all of the dough is blended, flatten the dough into a disk, wrap in plastic wrap and chill until firm, at least 2 hours.
Place a 101/4-inch tart ring on a rimmed baking sheet. On a lightly floured work surface, roll out dough into a 12-inch circle. Loosely drape dough circle over tart ring, then ease pastry into place, pressing it firmly but gently against the sides and bottom and allowing the excess dough to extend over the rim. Roll the rolling pin over the top of the tart ring to cut off excess pastry. Refrigerate for 20 minutes to chill. Reserve pastry trimmings for patching. Meanwhile, preheat oven to 350 degrees.
Line bottom and sides of chilled tart shell with round coffee filters or parchment paper, and fill shell with pie weights or raw rice, filling to the edges. Bake until pastry is golden brown, about 25 minutes. Remove from oven and leave oven set at 350 degrees. Let shell cool for a few minutes on a rack, then remove weights and carefully peel off coffee filters or parchment. If bottom of tart is not uniformly browned, return it unlined to the oven for a few minutes, then let cool completely before filling. It there are any cracks, smear a small amount of raw dough (from trimmings) over the cracks to repair them.
For filling: In a saucepan, combine cream, pumpkin pie spice and salt. Bring to a boil over high heat. Meanwhile, in a small bowl, whisk together the egg yolks and sugar until smooth.
When cream begins to boil, remove from heat. Slowly whisk about half of the hot cream into the egg yolk mixture, then whisk the egg yolk-cream mixture back into the cream in the pan. Return pan to low heat and cook, stirring constantly, until custard coats the back of a spoon, 1 to 2 minutes.
Using a fine-mesh sieve, strain custard into a medium bowl. Stir in pumpkin and let filling cool while crust bakes. Skim off any foam that develops on surface of the custard as it cools.
To assemble and bake tart: Slowly pour the prepared pumpkin custard into the center of the pastry shell, and then carefully transfer the baking sheet to the oven. Bake until filling is set, 25 to 30 minutes. Let the tart cool completely on a rack.
Lift off the tart ring, then, using a wide metal spatula, carefully transfer the tart to a serving plate. Cut tart into wedges and top each serving with a dollop of whipped cream.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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