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Pumpkin Tart 01

Make Pumpkin Tart 01 at home with Flour Plus, Sugar, Baking Powder, Salt, and Cold Unsalted Butter Cut Into. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 4 tbsp
• 1 tsp
• 2/3 cup
• 1/2 tsp
• 1 tsp
• 3/4 cup
• 1 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Combine the flour, sugar, baking powder and salt in the bowl of a food processor.

2. 2

   Pulse several times to mix.

3. 3

   Add the butter and pulse repeatedly until a coarse mixture with pea-size pieces forms.

4. 4

   Add the egg and pulse about 20 times at 1-second intervals to make the dough form a ball.

5. 5

   If it resists, add no more than 1 teaspoon of water, and pulse to combine.

6. 6

   Transfer the dough to a lightly floured work surface.

7. 7

   When you are ready to bake, set an oven rack at the lowest level of the oven; preheat to 350 degrees.

8. 8

   Reserve one-third of the dough.

9. 9

   Flour the remaining dough and press it into a disk.

10. 10

    Place the disk of dough into a 10-inch fluted tart pan with removable bottom.

11. 11

    Press it to cover the bottom of the pan.

12. 12

    Divide the remaining dough into 3 pieces and roll each into a pencil-thick strand about 10 inches long.

13. 13

    Press the dough against the side of the pan and press it well where it meets the dough on the bottom of the pan.

14. 14

    Use your thumb and index finger to even off the dough at the top rim of the pan.

15. 15

    Place the pumpkin puree in a medium mixing bowl and whisk in the eggs, then whisk in 2/3 cup of the sugar, the salt, spices and buttermilk.

16. 16

    Transfer to the tart shell and sprinkle the top evenly with the pecans and the remaining 2 tablespoons of sugar.

17. 17

    Bake for 30 to 40 minutes (check every few minutes), until the crust is golden brown and the filling is set.

18. 18

    Transfer to a wire rack to cool.

19. 19

    Just before serving, combine the cream, sugar and cinnamon in a bowl; whisk for several minutes until soft peaks form.

20. 20

    To serve, unmold the tart and slide it from the metal tart pan base onto a platter.

21. 21

    Cut into wedges and serve with the cinnamon whipped cream on the side.