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Maple Pumpkin Tart with Cinnamon Shortbread Crust
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Maple Pumpkin Tart with Cinnamon Shortbread Crust
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hr 15 min
Prep Time:
 25 minutes
Cook Method:
 baked
Cook Temp:
 350/325 F
Directions:
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The requisite holiday pumpkin pie takes on a sophisticated look in the form of a tart. Make sure to use pumpkin puree, not pumpkin pie filling. Tart may be frozen, tightly covered, then thawed in the refrigerator prior to serving.

Cinnamon Shortbread Crust
1/2 cup (1 stick) unsalted butter, softened
6 Tbsp. packed dark brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup cornstarch
1/4 tsp. salt

Pumpkin Filling
2 large eggs
1/4 cup packed dark brown sugar
1/2 cup maple syrup
1/2 cup heavy cream
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
1 (15-oz.) can pumpkin puree (2 cups)
Whipped cream (optional)
Maple syrup for drizzling (optional)

1. Preheat oven to 350 degrees F. Butter a 9-inch pie pan or a 9- to 9 1/2 inch tart pan with a removable bottom.
2. Prepare crust. In a large mixing bowl, use an electric mixer to beat butter, brown sugar, cinnamon, and vanilla on medium speed until blended and smooth, about 1 minute. sift together flour, cornstarch, and salt and add to bowl. Mix on low speed just until dough forms crumbs and flour is blended, about 15 seconds.
3. Transfer crumbs to prepared pan. With clean dry hands, press dough smoothly and evenly onto bottom and sides of pan. Using a fork, prick top of dough lightly. Bake crust 15 to 18 minutes, until firm and lightly colored; edges should not begin to brown. Let crust cool for 20 minutes before filling. Lower oven temperature to 325 degrees F.
4. Make filling. In a large bowl, whisk eggs, brown sugar and maple syrup, until smooth. Add cream, cinnamon, ginger, cloves, and salt, whisking just to incorporate. Use a whisk to blend pumpkin in thoroughly. Pour into partially baked crust.
5. Bake tart until filling is just set in center and edges are firm, about 52 to 57 minutes. Transfer to rack; cool completely, about 2 hours. Refrigerate until thoroughly chilled, at least 2 hours up to overnight. To serve, carefully slide a small knife around edges of crust to loosen it. Serve chilled or at room temperature, topping each slice with a drizzle of maple syrup and a spoonful of whipped crea, if desired.

Recipe courtesy of Hannaford fresh magazine November-December 2008.
1/2 cup Unsalted butter, softened
5/8 cup packed dark brown sugar
2 tsp Cinnamon, ground
1 tsp Vanilla extract
1 cup All purpose flour
1/3 cup Cornstarch
1/2 tsp Salt
2 ea Large egg
1/2 cup Maple syrup
1/2 cup Heavy cream
1 tsp Ginger, ground
1/2 tsp Cloves, ground
15 oz Canned pumpkin puree (not pie filling)


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