Pumpkin-Pecan Tart
Thomas Joseph shows how to make a pumpkin-pecan tart, inspired by his mother's recipe.
Pumpkin-Pecan Tart
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Pumpkin-Pecan Tart
Thomas Joseph shows how to make a pumpkin-pecan tart, inspired by his mother's...
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The Martha Stewart Show
- Yield Makes one 11-inch round tart
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Ingredients
For the Crust
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee
- 1 egg white, lightly beaten
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon ground cinnamon
- Pinch of coarse salt
For the Topping
- 3/4 cup light-brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of coarse salt
- 4 tablespoon unsalted butter, cut into small cubes and chilled
- 1 1/2 cups pecan halves
- Sweetened whipped cream, for serving
Directions
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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.
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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.
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Increase oven temperature to 425 degrees.
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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.
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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.
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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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I made this for Thanksgiving since we like both pumpkin and pecan pie in our house and this seemed like a perfect compromise. It was absolutely delicious! I will, however, cut back on the brown sugar slightly next time. The topping doesn't need to be quite so sweet.
Superb. Gobbled up in a heartbeat.
Love it. Best I ever had. No more tries, this is it.
I saw this episode yesterday, got up immediately andmade this tart,, and it was absolutely incredible. It will absolutely become my Thanksgiving favorite. I'm making another today to take to a dessert party tomorrow night. The best pumpkin recipe I've ever had!