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Thanksgiving: Velvety Pumpkin Tart

Source of Recipe


From "The Weekend Baker" by Abigail Johnson Dodge



List of Ingredients



• -- For the Crust --
  
• 1 cup gingersnap crumbs (from about 20 crisp gingersnaps)
  
• 1 Tbsp granulated sugar
  
• 3 Tbsp unsalted butter, melted
  
• .
  
• -- For the Filling --
  
• 1 package cream cheese, at room temperature
  
• ¾ cup firmly packed light brown sugar
  
• ½ cup canned solid-packed pumpkin (not pumpkin pie filling)
  
• 1 tsp ground cinnamon
  
• ¼ tsp ground nutmeg
  
• ¼ tsp salt
  
• Pinch of ground cloves
  
• 1 large egg
  
• 1 egg yolk from a large egg
  
• ½ tsp pure vanilla extract
  






Instructions



1. Position an oven rack on the middle rung. Heat the oven to 350° F. Have ready a 9½-inch tart pan with a removable bottom.
   
   
2. To make the crust:
   In a medium bowl, combine the gingersnap crumbs and sugar. Stir until well blended. Drizzle the melted butter over the crumbs and mix with a fork until evenly moistened and well blended. Dump the crumbs into the tart pan and cover with a large sheet of plastic wrap and spread the crumbs to coat the bottom of the pan evenly. (The plastic wrap will keep the crumbs from sticking to your hands.) Once the crumbs are in place, and with the plastic wrap still in place, use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and completely. Redistribute the remaining crumbs evenly over the bottom of the pan and firmly press down to make a compact layer. I like to use a metal measuring cup with straight sides and a flat bottom for this task.
   
   
3. Bake the crust until it is slightly darker, almost 10 minutes. Meanwhile, prepare the filling. If the crust is baked before the filling is ready, slide the tart pan onto a rack. Reduce the oven temperature to 300°.
   
   
4. To make the filling:
   In a medium bowl, combine the cream cheese and brown sugar. Beat with an electric mixer on medium speed until the mixture is smooth with no lumps of cream cheese or sugar remaining. Add the pumpkin, cinnamon, nutmeg, salt and cloves, and beat until well blended. Add the egg, egg yolk, and vanilla and beat just until combined.
   
   
5. Scrape the filling into the baked crust. Return the tart to the oven and bake until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Transfer the tart pan to a rack and let cool completely. Refrigerate until well chilled and firm, about 3 hours. To remove the tart from the pan, place the pan on a widemouthed can and allow the ring to fall away. If it's a bit stubborn, gently grip the ring with your fingers and coax it to release. Once the ring is removed, move the tart to a flat surface. Slide a long, thin metal spatula between the pan bottom and the crust to separate the two. Using a spatula or two, transfer the tart to a flat serving plate. Serve chilled.
   
   Makes one 9½-inch tart
   (8 servings)