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Pumpkin Tart With Maple Crème

Holidaycooking's picture
Ingredients
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Granulated sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  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)
  Eggs 2 Large
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Maple creme 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Vegetable

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