Pumpkin Tart in Hazelnut Crust
FROM
Market-Inspired Holiday Menu by Mona J.
Recipe adapted from RickRodgers.com
Serves 8
INGREDIENTS
Hazelnut Crust
1/4 cup coarsely chopped peeled hazelnuts
1/4 cup confectioner's sugar
8 tablespoons (1 stick) unsalted butter, chilled and cut into 10 slices
Pinch of salt
1 cup unbleached flour
1 large egg yolk
Filling
1 3/4 cups fresh roasted pumpkin
3/4 cup heavy cream
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg plus 2 large egg yolks, at room temperature, well-beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
Sweetened whipped cream, for serving
Chopped crystallized ginger, for garnish (optional)
METHOD
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Position a rack in the center of the oven and preheat to 375°F.
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To make the crust, process the hazelnuts and confectioner's sugar in a food processor until the nuts are finely ground into a powder, about 30 seconds. Add the flour and salt, and pulse until combined. Add the butter and pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. With the machine running, add the yolk. Pulse just until the mixture begins to clump together. Gather up the dough.
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Press the dough firmly and evenly into a 9 1/4-inch round tart pan with a removable bottom. Freeze for 15 minutes. Place the pan on a baking sheet.
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To make the filling, combine the pumpkin, cream, granulated sugar, brown sugar, egg, yolks, cinnamon, allspice, nutmeg, and cloves in a medium bowl and whisk well to dissolve the sugar. Pour into the chilled crust.
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Bake for 10 minutes. Reduce the temperature to 325°F, and continue baking until the filling is evenly puffed (the center may seem slightly uncooked), about 50 minutes.
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Transfer to a wire cake rack and cool to room temperature. Remove the side of the pan. (The easiest way to do this is to place the pan on a large can, and let the side drop down like a ring around the can.) Serve the tart at room temperature (or cover loosely with plastic wrap and refrigerate until chilled), with a dollop of whipped cream and a sprinkle of chopped ginger, if desired.