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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Mohsin Athwal
[email protected]I would not recommend this recipe to anyone. It's a lot of work for a very mediocre result.
Anyanwu Eunice
[email protected]This recipe is a waste of time and ingredients. The tart was a complete disaster.
Waqarchanna Waqarchanna
[email protected]The tart was a bit too runny. I think I might have undercooked it.
Cherry Dairy
[email protected]I had some trouble getting the crust to stay together. I think I might have over-mixed the dough.
Khumo Ramara
[email protected]The tart was a little dry, but the flavor was good. I think I would add more butter to the crust next time.
Gustavo Alonso
[email protected]This tart was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling if you don't like your desserts too sweet.
media jagot
[email protected]I followed the recipe exactly and the tart turned out great! I would definitely recommend this recipe to anyone looking for a delicious pumpkin pecan tart.
Afrin Sanika
[email protected]This tart is a bit time-consuming to make, but it's worth it! The end result is a beautiful and delicious dessert that everyone will love.
Saqib Hussian
[email protected]I've made this tart several times and it always turns out perfect. It's a great recipe for beginners and experienced bakers alike.
Xiomara ortiz
[email protected]This tart is absolutely delicious! The crust is flaky and the filling is rich and creamy. I would highly recommend this recipe.
Michael Uys
[email protected]I love this recipe! The tart is always a hit with my friends and family. It's the perfect dessert for any occasion.
Mauricio Rivera
[email protected]This tart was so easy to make and it turned out perfect! The crust was flaky and the filling was smooth and creamy. I will definitely be making this again.
Kiave Nice
[email protected]I made this tart for my family and they all loved it! The crust was easy to make and the filling was delicious. I would definitely recommend this recipe.
MD Omor
[email protected]This pumpkin pecan tart was a huge hit at my Thanksgiving dinner! The crust was flaky and buttery, and the filling was smooth and creamy. The pecans added a nice crunch and a nutty flavor. I will definitely be making this again next year.