Pumpkin Tart With Maple CrÃ¨me
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1 Tablespoon|
|Cold butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
|Canned pumpkin||15 Ounce (Not Pumpkin Pie Filling)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Half and half/Cream||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Maple creme||1 Tablespoon|
For pastry, combine flour, granulated sugar and salt in small bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in water, 1 tablespoon at a time, with fork until dough forms a ball.
Wrap dough in plastic wrap; refrigerate 30 minutes.
Roll out dough on lightly floured surface with a lightly floured rolling pin into 12-inch circle.
Line 10-inch tart pan with removable bottom with dough; trim excess from edge.
Preheat oven to 400°F For filling, combine pumpkin, maple syrup, brown sugar, half-and-half, eggs, vanilla, cinnamon, ginger and nutmeg in large bowl; stir until well blended.
Pour into tart shell.
Bake 20 minutes.
Reduce oven temperature to 350°F.
Continue baking 30 to 35 minutes or until filling is set.
Cool on wire rack.
Prepare Maple Creme; dollop on each piece just before serving.