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Maple Sage Crusted Pumpkin Tart
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Sweet Things

Maple Sage Crusted Pumpkin Tart

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RECIPE

Sweet Things

Maple Sage Crusted Pumpkin Tart

RECIPE

Sweet Things

Maple Sage Crusted Pumpkin Tart

Maple Sage Crusted Pumpkin Tart

Breads & Baked Goods Sage Fall

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Breads & Baked Goods Sage Fall

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This recipe offers a twist on the classic pumpkin pie by using a tart pan and a sweeter crust, which balances the pumpkin custard’s rich flavor. The custard is intentionally less sweet to let the pumpkin and spices shine. For an elevated touch, try toasting whole spices and grinding them fresh for a smoky-sweet essence and deeper flavor.

Prep time: 1 hour
Cook time: 1 hour 20 min
Makes: 1-9 inch tart

INGREDIENTS

For the tart:
1½ cups all-purpose flour
½ teaspoon salt
1 tablespoon chopped superfine sage leaves
1 stick butter, cold and cubed
3 tablespoons maple syrup
1 egg yolk
1 or 2 tablespoons cold milk

For the filling:
3 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons freshly grated ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
¼ teaspoon ground all spice
¼ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon finely ground white pepper
¼ teaspoon vanilla extract
1 tablespoon maple syrup
1 tablespoon cornstarch

Prep time: 1 hour
Cook time: 1 hour 20 min
Ingredients:

For the tart:
1½ cups all-purpose flour
½ teaspoon salt
1 tablespoon chopped superfine sage leaves
1 stick butter, cold and cubed
3 tablespoons maple syrup
1 egg yolk
1 or 2 tablespoons cold milk

For the filling:
3 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons freshly grated ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
¼ teaspoon ground all spice
¼ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon finely ground white pepper
¼ teaspoon vanilla extract
1 tablespoon maple syrup
1 tablespoon cornstarch

MORE ON THIS RECIPE

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PREPARATION

In a food processor combine the flour, salt, and sage, and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and the egg yolk and pulse a few more times. As the food processor is running, pour in 1 tablespoon of the cold milk until a ball is formed, which should happen quickly. You may need the additional tablespoon if it doesn’t form immediately after pouring in the first. Turn off the machine and form the dough into a disc and place in a plastic bag. Refrigerate until use.

Take out of refrigerator ten minutes before use.

Heat the oven to 375° F. Roll the tart dough onto a 13–14-inch circle to fill a 9-inch dish tart pan. Press the dough gently into the tart mold. Roll the rolling pin over the top of the mold cut off excess dough. Place in the refrigerator to chill at least 30 minutes.
Once the tart dough is chilled, poke little holes in the bottom of the tart crust dough before baking it, this allows the steam to escape while its baking, so it doesn’t puff up. Place beans, pie weights or parchment paper over crust (see note). Place the shell in the oven and bake about 20 minutes until the crust us set. Take off the weight and let the bottom brown for about 10 minutes. Cool.
Adjust the oven temperature to 325° F.

In the meantime, in a large bowl, whisk together the eggs, evaporated milk, and brown sugar. Add the pumpkin puree, spices, extracts, and cornstarch, and whisk until totally smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold.

Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely. The crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 10 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

recipe notes

Before baking tart dough place a piece of parchment paper over the crust, and then place a similarly sized ovenproof dish on top to keep it flat and crisp. Pie weights work well too, as do beans, though beans can’t be used for cooking afterward. However, they can be saved and reused as weights for future baking.

Preparation: In a food processor combine the flour, salt, and sage, and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and the egg yolk and pulse a few more times. As the food processor is running, pour in 1 tablespoon of the cold milk until a ball is formed, which should happen quickly. You may need the additional tablespoon if it doesn’t form immediately after pouring in the first. Turn off the machine and form the dough into a disc and place in a plastic bag. Refrigerate until use.

Take out of refrigerator ten minutes before use.

Heat the oven to 375° F. Roll the tart dough onto a 13–14-inch circle to fill a 9-inch dish tart pan. Press the dough gently into the tart mold. Roll the rolling pin over the top of the mold cut off excess dough. Place in the refrigerator to chill at least 30 minutes.
Once the tart dough is chilled, poke little holes in the bottom of the tart crust dough before baking it, this allows the steam to escape while its baking, so it doesn’t puff up. Place beans, pie weights or parchment paper over crust (see note). Place the shell in the oven and bake about 20 minutes until the crust us set. Take off the weight and let the bottom brown for about 10 minutes. Cool.
Adjust the oven temperature to 325° F.

In the meantime, in a large bowl, whisk together the eggs, evaporated milk, and brown sugar. Add the pumpkin puree, spices, extracts, and cornstarch, and whisk until totally smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold.

Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely. The crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 10 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.
Recipe Notes:

Before baking tart dough place a piece of parchment paper over the crust, and then place a similarly sized ovenproof dish on top to keep it flat and crisp. Pie weights work well too, as do beans, though beans can’t be used for cooking afterward. However, they can be saved and reused as weights for future baking.

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