PUMPKIN-PECAN TART
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch round tart
Number Of Ingredients 15
Steps:
- Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
- Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
- Increase oven temperature to 425 degrees.
- Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
- Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
- Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.
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M Tahir Minhas
[email protected]This was a great recipe! The tart was delicious and the crust was perfect. I would definitely recommend this recipe to anyone.
laridis sba
[email protected]This tart was so easy to make and it turned out so well! The crust was flaky and the filling was creamy. I loved the addition of pecans. I will definitely be making this again.
Ramon Khan
[email protected]I made this tart for Thanksgiving and it was a huge success! Everyone loved it. The crust was perfect and the filling was delicious. I will definitely be making this again.
Vickie Carr
[email protected]This tart is amazing! The crust is so flaky and the filling is so creamy. The pecans add the perfect amount of crunch. I will definitely be making this again.
Bin Umar
[email protected]This pumpkin pecan tart was a hit with my family and friends! The crust was flaky and buttery, and the filling was smooth and creamy. The pecans added a nice crunch and the pumpkin flavor was perfect. I would definitely recommend this recipe to anyon