Pumpkin Molasses Tart

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Crust

  • 1 1/2 c. all purpose flour
  • 1/4 t. salt
  • 1/2 c. plus 2 T. butter, room temperature
  • 1/4 c. sugar
  • 1 large egg yolk
  • 1/2 t. vanilla extract

Filling

  • 2 large eggs
  • 1/2 c. packed brown sugar
  • 2 T. molasses
  • 2/3 c. whipping cream
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/8 t. ground cloves
  • 1/8 t. salt
  • 1 1/2 c. canned pumpkin puree

To make crust: Whisk flour and salt in bowl.  Set aside.  In an electric mixer beat together butter and sugar till well blended.  Beat in egg yolk and vanilla.  Add flour mixture, beat until moist clumps form.  Gather dough into a ball and flatten into a disk.  Wrap in plastic and chill for 30 minutes.

Position rack in bottom third of oven and preheat to 375 degrees.  Roll out dough between two sheets of parchment paper to a 12 inch round.  Remove top sheet of parchment.  Invert dough into 9 inch diameter tart pan with removable bottom; gently remove remaining parchment.  Press dough evenly into pan, patching any tears in crust if necessary.  Trim dough, leaving 3/4 inch overhang.  Press overhang in, forming double-thick sides.  Pierce bottom of dough all over with a fork.  Place tart pan on baking sheet and bake in preheated oven for 20-30 minutes or until edges begin to brown.

To make filling: Whisk eggs, brown sugar and molasses in medium bowl until smooth.  Whisk in whipping cream, cinnamon, ginger, cloves and salt.  Add pumpkin and whisk until well blended.  Pour into warm crust.  Bake tart on baking sheet until filling is set in the center, about 35-45 minutes.  Transfer tart to rack; cool completely in pan on rack. (can be made one day ahead; chill until cold then cover)

You can decorate the top with leaf stencils and powdered sugar.

Adapted from Epicurious

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