Pumpkin, pumpkin, pumpkin. Come fall, I just can't get enough of it.
This tart was super simple to assemble, especially with the help of frozen puff pastry or phyllo dough. For some reason, I could only find the phyllo dough at the store. However, I do think puff pastry would give a better taste and texture. The filling was delicious; essentially the same as a pumpkin pie. Garnished with some whipped cream or spiced cream cheese frosting, candied ginger, and pecans, it made for an elegant end to a fall dinner.
Pumpkin Tart
adapted from www.williams-sonoma.com
Ingredients:
1⁄2 lb. frozen puff pastry, thawed
OR
8 sheets phyllo dough and 3 TBSP butter, melted
1 c. pumpkin puree
1⁄3 c. firmly packed light brown sugar
3 TBSP granulated sugar
1 1⁄2 tsp. all-purpose flour
1⁄8 tsp. salt
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1⁄4 tsp. freshly grated nutmeg
1⁄2 tsp. ground cloves
1 whole egg plus 1 egg yolk
1⁄2 c. heavy cream or half and half
3⁄4 tsp. vanilla extract
2 tsp. brandy, rum, or bourbon (I like bourbon)
any of the following garnishes:
lightly sweetened whipped cream
candied ginger
pecans
Directions:
1. Roll out the puff pastry and cut to fit your tart pan. Alternately, prepare phyllo dough by layering sheets with butter. Cut edges to fit tart pan. Cover with plastic wrap and refrigerate until cold, about one hour.
2. Position a rack in the lower third of an oven and preheat to 400°F.
3. Line the tart shell with parchment paper or aluminum foil sprayed with baking spray and fill with dry beans or pie weights. Bake until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, 7 to 10 minutes more. Transfer the pan to a wire rack and let cool completely, about 30 minutes. Reduce the oven temperature to 350°F.
4. In a large bowl, combine the pumpkin puree and sugars. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and stir until smooth.
5. Add the egg and egg yolk and stir until combined. Add the cream, vanilla and liquor and stir until smooth.
6. Pour the filling into the shell. Bake until the filling is just set, 20 to 25 minutes.
7. Transfer the pan to the wire rack and let the tart cool completely, about two hours, before serving. Accompany each slice with a dollop of whipped cream or use a piping bag to decorate the tart with frosting. Garnish, if desired.