Desserts: Pumpkin Tart with Maple Creme
Source of Recipe
favoritebrandnamerecipes.com
List of Ingredients
1-1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup cold butter or margarine
3 to 4 tablespoons cold water
1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
1/2 cup maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
2 large eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
� Maple Cr�me (recipe follows) Recipe
� For pastry, combine flour, granulated sugar and salt in small bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, with fork until dough forms a ball. Wrap dough in plastic wrap; refrigerate 30 minutes.
Roll out dough on lightly floured surface with a lightly floured rolling pin into 12-inch circle. Line 10-inch tart pan with removable bottom with dough; trim excess from edge.
Preheat oven to 400�F. For filling, combine pumpkin, maple syrup, brown sugar, half- and-half, eggs, vanilla, cinnamon, ginger and nutmeg in large bowl; stirring until well blended. Pour into tart shell.
Bake 20 minutes. Reduce oven temperature to 350�F. Continue baking 30 to 35 minutes or until filling is set. Cool on wire rack before serving. Prepare Maple Cr�me and dollop each piece with topping just before serving.
�
Maple Cr�me/ ��Beat 1/2 cup whipping cream in large bowl with electric mixer at high speed until soft peaks form. Beat in 4-1/2 teaspoons maple syrup on low speed, then beat in 1/4 cup cr�me fraiche or sour cream. Cover with plastic wrap. Refrigerate until chilled.
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