Dark Pumpkin Tart

[paulraphael]

Dark Pumpkin Tart

Serves 12 as Dessert.

If you're getting sick of pumpkin pies, try this. Great depth of flavor, great texture, and the sophistication of a French Tart ... a balance of crust and filling that I prefer to deep-dish pies.

• 2 partially cooked tart shells, 9 to 10 inches
  
• 1-3/4 c pumpkin puree*
  
• 1 tsp ground cinnamon
  
• 1 tsp ground nutmeg
  
• 1/2 tsp ground allspice
  
• 1/4 tsp ground or grated ginger
  
• 1 tsp teaspoon salt
  
• 2/3 c brown sugar (preferably dark brown)**
  
• 1/4 c honey (half light, half dark)**
  
• 1/2 c heavy cream
  
• 1/4 c whole milk
  
• 3 eggs, lightly beaten
  

*Fresh is best. I like to use sugar pumpkins, cut in thin strips and roasted, in order to evaporate as much moisture as possible. Puree and strain.

** The flavor profile will be strongly influenced by the sugar and honey. Dark brown sugars like dark muscovado, and a blend of honeys that includes a dark one like chestnut, will give the darker, more intense flavor that sets this recipe apart.

Directions

- while tart shells are prebaking, mix pumpkin, sugar, honey, and spices in medium sized heavy saucepan.

- stir over medium heat and bring to a light boil. keep stirring until mixture thickens (about 5 minutes)

- reduce heat.

- in a small mixing bowl, beat the eggs until yolks are broken and well mixed. set aside.

- after removing pie weights from tart shells and putting back in the oven, you have a few minutes for the final steps. add milk and cream. Turn up heat and stir until it begins to simmer. turn off heat.

- temper the eggs and mix: pour about half the hot pumpkin mixture into the eggs while stirring rapidly. mix it all together before the eggs get a chance to curdle.

-pour the egg/pumpkin mixture into the saucepan with the rest of the pumpkin mixture and stir thoroughly.

- oven should be on from prebaking tart shells. set to 375°

-pour mixture into tart shells

- put tarts in the oven on bottom rack

- tart is cooked when center still jiggles when shaken, but does not slosh around, and edges of shell are well browned 25 to 30 minutes. I go longer rather than shorter, in order to help crisp the bottom of the shell.

-cool on cooling rack

I like to serve warm. Heating pieces on a hot skillet right before serving will help crisp the bottom of the shell.

Keywords: Dessert, American, Intermediate, Fruit, Tart

( RG2050 )