Desserts: Pumpkin Tart with Maple Creme
Source of Recipe
favoritebrandnamerecipes.com
List of Ingredients
1-1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup cold butter or margarine
3 to 4 tablespoons cold water
1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
1/2 cup maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
2 large eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Maple Crème (recipe follows) Recipe
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; stirring 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 before serving. Prepare Maple Crème and dollop each piece with topping just before serving.
Maple Crème/ Beat 1/2 cup whipping cream in large bowl with electric mixer at high speed until soft peaks form. Beat in 4-1/2 teaspoons maple syrup on low speed, then beat in 1/4 cup crème fraiche or sour cream. Cover with plastic wrap. Refrigerate until chilled.
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