MAPLE-PUMPKIN TART
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 14
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add egg yolk. With machine running, add ice water. Pulse just until dough is crumbly but holds together when squeezed. Wrap dough in plastic and flatten into a disk. Refrigerate until firm, 1 hour (or up to overnight).
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round. Place in an 11-inch fluted tart pan with a removable bottom; trim any excess. Prick dough all over with a fork. Freeze 15 minutes. Place a sheet of parchment paper over dough and fill with pie weights or dry beans. Bake until crust feels dry and flaky, 20 minutes. Remove parchment and weights; bake until crust is light golden brown, 8 to 10 minutes. Let cool completely in pan on a wire rack.
- Meanwhile, make filling: In a large bowl, whisk together butter, maple syrup, eggs, cream, salt, pumpkin puree, and lemon zest. Fold in breadcrumbs and pour filling into tart shell. Bake until filling is set and a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool 30 minutes in pan on wire rack before serving.
Nutrition Facts : Calories 411 g, Fat 22 g, Fiber 2 g, Protein 5 g
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Roshan Shah
[email protected]I've never been a big fan of pumpkin pie, but this tart changed my mind. It was so delicious!
Noman Shabbir
[email protected]This was my first time making a pumpkin tart and it turned out great! I'm definitely going to make it again.
Christy Gedne
[email protected]I'm not sure what I did wrong, but my tart turned out really dry. I think I might have overcooked it.
Emotional
[email protected]I would have liked the filling to be a bit more creamy, but overall this was a good recipe.
Naruto 373
[email protected]This tart was a bit too sweet for my taste, but my kids loved it.
Hajji Makki
[email protected]I made this tart for Thanksgiving last year and it was a huge success. Everyone raved about it!
Supun Roxy
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this tart. The maple flavor really complemented the pumpkin.
Alya Ska
[email protected]I've made this tart several times, and it's always a hit. It's the perfect fall dessert!
zarb hayat
[email protected]This is my go-to recipe for pumpkin tart. It's always a success and everyone loves it.
MohammedAshraf
[email protected]I thought this recipe was just okay. The filling was a little bland, and I didn't love the texture of the crust.
Savannah Playz
[email protected]Not a fan. The filling was too sweet for my taste, and the crust was soggy.
Rayhan Ahmed
[email protected]I love how easy this recipe is, and it's always a crowd-pleaser. I've made it several times and it's always a hit.
Gianna S.
[email protected]Yum! The tart was a hit with my family. I added a dollop of whipped cream on top, and it was divine.
Alkea Osmani
[email protected]This was absolutely scrumptious! I used a pre-made pie crust to save time, and it turned out perfectly. The filling was creamy and flavorful with a hint of maple and pumpkin. Definitely a keeper!