Pumpkin Tart Recipe: A Perfect Dessert for Fall Season

Why Pumpkin Tart is a Great Idea for Fall Season

Fall season is all about cozy blankets, warm drinks, and most importantly, delicious food! And what better way to celebrate the season than with a mouth-watering Pumpkin Tart? The sweet and spicy aroma of cinnamon, nutmeg, and cloves combined with the creamy pumpkin filling and a buttery crust is simply irresistible!

This easy-to-make recipe is perfect for Thanksgiving or any other fall occasion. It’s a great alternative to traditional pumpkin pie, and your guests will surely be impressed with your baking skills! So, let’s get started!

Ingredients for Pumpkin Tart Recipe

• 250g all-purpose flour
• 125g cold unsalted butter, cut into small pieces
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 egg yolk
• 1/4 cup cold water
• 2 cups pumpkin puree
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3 eggs
• 1 cup heavy cream

How to Make Pumpkin Tart

Step 1: Prepare the Crust

In a large bowl, combine flour, salt, and sugar. Add butter and using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs. Add egg yolk and water and mix until the dough comes together. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Step 2: Roll out the Dough

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom of the crust with a fork.

Step 3: Make the Filling

In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and heavy cream. Pour the mixture into the prepared crust.

Step 4: Bake the Tart

Bake for 40-45 minutes or until the filling is set and the crust is golden brown. Let the tart cool completely on a wire rack before serving. Serve chilled or at room temperature with whipped cream or vanilla ice cream.

Variations

Vegan Pumpkin Tart

To make this recipe vegan, simply replace the butter with vegan butter and the heavy cream with coconut cream. You can also use a vegan egg substitute instead of eggs.

Gluten-Free Pumpkin Tart

To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour. Make sure all other ingredients are also gluten-free.

Crustless Pumpkin Tart

If you’re looking for a low-carb option, you can skip the crust and pour the filling into a greased pie dish. Bake as directed and serve with whipped cream or vanilla ice cream.

Conclusion

Pumpkin Tart is a delicious and easy-to-make dessert that is perfect for fall season. It’s a great alternative to traditional pumpkin pie, and your guests will surely be impressed with your baking skills! With a buttery crust and a creamy pumpkin filling, this tart is sure to become a family favorite. So, why not give it a try?

FAQ

How do I make the crust for the pumpkin tart?

To make the crust for the pumpkin tart, combine flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Flatten into a disk and wrap in plastic wrap. Chill for at least 30 minutes before rolling out.

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin instead of fresh pumpkin. However, make sure that you are using 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Can I make the pumpkin tart ahead of time?

Yes, you can make the pumpkin tart ahead of time. It can be stored in the refrigerator for up to 3 days.

How do I prevent the crust from getting soggy?

To prevent the crust from getting soggy, pre-bake the crust before adding the pumpkin filling. Prick the bottom of the crust with a fork and bake it for 10 minutes before adding the filling.

Can I use a different type of nut instead of pecans?

Yes, you can use a different type of nut instead of pecans. Walnuts, almonds, or hazelnuts would all work well in this recipe.

Can I use a different type of sugar instead of brown sugar?

Yes, you can use a different type of sugar instead of brown sugar. White sugar, coconut sugar, or maple sugar would all work well in this recipe.

How do I know when the pumpkin tart is done baking?

The pumpkin tart is done baking when the filling is set and the crust is golden brown. You can test if the filling is set by jiggling the pan slightly. If the filling is firm and doesn’t move, it is done.

Can I freeze the pumpkin tart?

Yes, you can freeze the pumpkin tart. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Can I make mini pumpkin tarts instead of one large tart?

Yes, you can make mini pumpkin tarts instead of one large tart. Use a muffin tin and press the crust into each muffin cup. Bake for 10 minutes before adding the filling.

How do I serve the pumpkin tart?

You can serve the pumpkin tart at room temperature or chilled. It goes well with whipped cream or vanilla ice cream.