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Pumpkin Tart With Maple Crème

Holidaycooking's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2272 Calories from Fat 714

% Daily Value*

Total Fat 81 g124.8%

Saturated Fat 47.1 g235.4%

Trans Fat 0 g

Cholesterol 606.6 mg202.2%

Sodium 1123.6 mg46.8%

Total Carbohydrates 362 g120.8%

Dietary Fiber 19.5 g78%

Sugars 204 g

Protein 36 g72.4%

Vitamin A 1375.7% Vitamin C 31.2%

Calcium 43% Iron 97.4%

*Based on a 2000 Calorie diet

Pumpkin Tart With Maple Crème Recipe