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Tart: Pumpkin Tart in Hazelnut Crust




Source of Recipe


billk54 at rc


List of Ingredients




Hazelnut Crust
1/4 cup coarsely chopped peeled hazelnuts
1/4 cup confectioner's sugar
8 tablespoons (1 stick) unsalted butter, chilled and cut into 10 slices
Pinch of salt
1 cup unbleached flour
1 large egg yolk

Filling
One 15-ounce can solid-pack pumpkin (1 3/4 cups)
3/4 cup heavy cream
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg plus 2 large egg yolks, at room temperature, well-beaten
1 teaspoon pumpkin pie spice or 1/2 teaspoon ground cinnamon and 1/4 teaspoon each ground allspice and freshly grated nutmeg, and 1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
Sweetened whipped cream (see Note), for serving
Chopped crystallized ginger, for garnish

Recipe



Position a rack in the center of the oven and preheat to 375°F.

To make the crust, process the hazelnuts and confectioner's sugar in a food processor until the nuts are finely ground into a powder, about 30 seconds. Add the flour and salt, and pulse until combined. Add the butter and pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. With the machine running, add the yolk. Pulse just until the mixture begins to clump together. Gather up the dough.

Press the dough firmly and evenly into a 9 1/4-inch round tart pan with a removable bottom. Freeze for 15 minutes. Place the pan on a baking sheet.

To make the filling, combine the pumpkin, cream, granulated sugar, brown sugar, egg, yolks, cinnamon, allspice, nutmeg, and cloves in a medium bowl and whisk well to dissolve the sugar. Pour into the chilled crust.

Bake for 10 minutes. Reduce the temperature to 325°F, and continue baking until the filling is evenly puffed (the center may seem slightly uncooked), about 50 minutes.

Transfer to a wire cake rack and cool to room temperature. Remove the side of the pan. (The easiest way to do this is to place the pan on a large can, and let the side drop down like a ring around the can.) Serve the tart at room temperature (or cover loosely with plastic wrap and refrigerate until chilled), with a dollop of whipped cream and a sprinkle of chopped ginger.

Note: Sweetened Whipped Cream
Place 1 cup chilled heavy cream in a chilled medium bowl, preferably stainless steel. Add 2 tablespoons confectioner's sugar and 1/2 teaspoon vanilla extract. Using a hand-held electric mixer on high speed, whip the cream until it forms soft peaks. Cover and refrigerate until ready to serve.