Best 3 Pumpkin Pecan Tart Recipes

PUMPKIN TART WITH PECAN CRUST

Steps:

• Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
• Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
• Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

PUMPKIN-PECAN TART

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.

BOURBON PUMPKIN TART WITH PECAN STREUSEL

Steps:

• Make crust: Whisk flour, sugar, orange zest, and salt in bowl of stand mixer. Using paddle attachment on low, cut in butter until the mixture looks crumbly, with pieces of butter about size of dried peas. Add egg and cream, mixing on low until the dough is just combined. If dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 1 week. Make filling: Spoon pumpkin into large bowl. Whisk in eggs, one at a time, until thoroughly incorporated. Add both sugars, flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon. Make streusel topping: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add butter and pulse until blended into the dry ingredients and mixture is crumbly. Remove blade and stir in the pecans. Assemble and bake: Position a rack in the middle of oven and heat to 350 F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13" round about 3/16" thick. Drape the round into an 11" fluted tart pan with removable bottom. Fold excess dough into the sides of pan and press to create an edge that's flush with top of the pan and about 1/2" thick. Pour filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in center, 50 to 65 minutes. Let tart cool on wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with whipped cream.