GARAM MASALA PUMPKIN TART
President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for the dinner was Marcus Samuelsson, who decided to incorporate some Indian touches into the menu. Both naan and cornbread were served, and the dessert for each of the 400 guests was a pear Tatin and a pumpkin pie tartlet. "I flavored what I consider a very American pumpkin pie with a staple of Indian cuisine: garam masala," Mr. Samuelsson wrote in his new cookbook, "Marcus Off Duty: The Recipes I Cook At Home," where he gives the recipe, but as a large tart, not an individual tartlet. It adds a worldly touch to an American tradition, ideally suited to Washington.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.
- Roll dough out on a lightly floured surface to 12 1/2 inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.
- Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.
- Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set - it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 25 grams, TransFat 0 grams
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[email protected]This tart was a bit too spicy for my taste, but I think that's just a personal preference. Other than that, it was a delicious and unique take on a classic fall dessert.
Matthew Markel
[email protected]I'm not a fan of pumpkin pie, but I loved this tart. The garam masala added a delicious savory element that made it irresistible.
Nondumiso Snesh
[email protected]The tart was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Hope Dj
[email protected]This tart was a bit too sweet for my taste, but I think that's just a personal preference.
abd Hatm
[email protected]I loved the combination of pumpkin and garam masala in this tart. It was a delicious and unique fall dessert.
mbemba barrow
[email protected]This tart was a hit at my Thanksgiving dinner! Everyone loved the unique flavor combination.
Agboka Promise
[email protected]The tart was very easy to make and turned out beautifully. I would definitely make it again.
liepa jakubauskyte
[email protected]This tart was a bit too spicy for my taste, but I think that's just a personal preference. Other than that, it was a delicious and unique take on a classic fall dessert.
Praveen Jr
[email protected]I'm not a fan of pumpkin pie, but I loved this tart. The garam masala added a delicious savory element that made it irresistible.
Consuelo Lozano
[email protected]The tart was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Bbbb Bbbg
[email protected]This tart was a bit too sweet for my taste, but I think that's just a personal preference.
osman Elhosry
[email protected]I loved the combination of pumpkin and garam masala in this tart. It was a delicious and unique fall dessert.
Ali Asghar Mallah
[email protected]The tart was easy to make and turned out beautifully. The flavors were well-balanced and the crust was flaky. I would definitely make this again.
Dorothy Mworia
[email protected]This tart was a bit too spicy for my taste, but I think that's just a personal preference. Other than that, it was a delicious and unique take on a classic fall dessert.
Ene Tony
[email protected]I'm not usually a fan of pumpkin pie, but this tart changed my mind. The garam masala added a delicious savory element that made the tart irresistible. I would highly recommend this recipe.
Habibula Khan
[email protected]This tart was a hit at my Thanksgiving dinner! Everyone loved the unique flavor combination. The garam masala gave the tart a warm and inviting aroma. I will definitely be making this again for future gatherings.
Auty Wheatley
[email protected]I was pleasantly surprised by how well the garam masala and pumpkin complemented each other in this tart. The flavors were rich and complex, and the crust was perfectly flaky. I will definitely be making this again!
mwila kunda
[email protected]This garam masala pumpkin tart was a delightful fusion of flavors. The pumpkin provided a sweet and creamy base, while the garam masala added a warm and savory touch. The crust was flaky and buttery, and the tart was perfectly balanced overall. I wou