BEST PUMPKIN TART RECIPE RECIPES

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BEST PUMPKIN TART RECIPE - HOW TO MAKE PUMPKIN TART



Best Pumpkin Tart Recipe - How to Make Pumpkin Tart image

We love pumpkin pie, but we don’t love how dense and cloying it can be. We wanted a lighter, fresher take on this must-have Thanksgiving dessert. We started...

Provided by 177MILKSTREET.COM

Yield 8 Servings

Number Of Ingredients 10

PUMPKIN TART | RECIPE - RACHAEL RAY SHOW



Pumpkin Tart | Recipe - Rachael Ray Show image

You'll never make pumpkin pie again.

Provided by Chris Kimball

Number Of Ingredients 27

3 tablespoons water
2 teaspoons cornstarch
159 grams (1 cup plus 2 tablespoons) all-purpose flour
2 teaspoons white sugar
1/4 teaspoon salt
kosher
10 tablespoons butter
(1 stick plus 2 tablespoons) salted cut into 1/2-inch pieces and chilled
2 tablespoons sour cream
15 ounces pumpkin puree
can
149 grams (3/4 cup packed) dark brown sugar
1/4 cup bourbon
8-ounce container (1 cup) crème fraîche
3 eggs
large
1/4 teaspoon salt
kosher
1 1/2 cup heavy cream
3 tablespoons honey**
1/2 teaspoon orange zest
grated
*Don't use canned pumpkin pie filling for this recipe. Look for unsweetened canned pumpkin puree; the only ingredient listed should be pumpkin. —Erika Bruce
**Don't use creamed
thick or crystallized honey for this recipe. In order for the cream and honey to properly mix
a thin
pourable honey is needed.

Steps:

  • *Don't use canned pumpkin pie filling for this recipe
  • Look for unsweetened canned pumpkin puree; the only ingredient listed should be pumpkin
  • —Erika Bruce **Don't use creamed, thick or crystallized honey for this recipe
  • In order for the cream and honey to properly mix, a thin, pourable honey is needed
  • Make the pie crust
  • In a small bowl, whisk together the water and cornstarch
  • Microwave until set, 30 to 40 seconds, stirring halfway through
  • Chill in the freezer for 10 minutes
  • Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar, and salt, then process until mixed, about 5 seconds
  • Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses
  • Add the butter and sour cream, then process until the dough comes together and begins to collect around the blade, 20 to 30 seconds
  • Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours
  • Heat the oven to 375°F with racks in the middle and lowest positions
  • On a well-floured counter, roll the dough into a 12-inch circle
  • Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom
  • Ease the dough into the pan, then trim the edges flush with the rim
  • Freeze for 15 minutes
  • Line the chilled tart shell with heavy-duty foil and fill with enough pie weights to come three-quarters up, then place on a rimmed baking sheet
  • Bake on the oven's lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through
  • Remove the foil and weights, then bake until the bottom just begins to color, another 5 to 7 minutes
  • Remove the pan from the oven and reduce the oven temperature to 325°F
  • While the crust bakes, in a 12-inch nonstick skillet over medium-high, combine the pumpkin and sugar
  • Cook, stirring frequently, until the mixture is thickened, dark and leaves a film on the pan, about 10 minutes
  • Transfer to a 2-cup liquid measuring cup (the yield should be 1 1/2 cups)
  • Add the bourbon to the skillet, return to medium-high heat and stir, scraping up any browned bits; add to the pumpkin mixture
  • In a food processor, combine the pumpkin mixture and crème fraiche; process until smooth
  • Scrape down the bowl, add the eggs and salt, then process until smooth, about 1 minute
  • Pour the filling into the warm crust, smoothing the top
  • Bake on the baking sheet on the middle rack until the edges start to puff and crack and the center sets, 30 to 35 minutes
  • Cool in the pan on a wire rack for at least 30 minutes
  • In the bowl of a stand mixer, combine all ingredients for the whipped cream
  • Using the whisk attachment, mix on low until frothy, about 30 seconds
  • Scrape the bowl with a spatula to make sure the honey is incorporated
  • Mix on medium-high and whip until soft peaks form, 2 to 3 minutes
  • Remove the outer metal ring of the tart and serve warm or at room temperature
  • Excerpt from "Milk Street" by Chris Kimball
  • Copyright © 2017 by Chris Kimball
  • Used with permission by Little, Brown and Company
  • All rights reserved
  • MORE: Butternut Squash Pecan and Ricotta Cheese Tart Kelsey Nixon's Chocolate Peanut Butter Tart Butternut Squash Bacon-Herb Cream Cheese Tart

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