Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Maple-Pumpkin Tart 3.6 (117) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs Servings: 12 Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling. Ingredients For the crust 2 cups all-purpose flour (spooned and leveled), plus more for work surface 2 tablespoons sugar ½ teaspoon coarse salt 14 tablespoons (1 ¾ sticks) cold unsalted butter, cut into ½-inch pieces 1 large egg yolk 2 tablespoons ice water For the filling 6 tablespoons (¾ stick) unsalted butter, melted and cooled 1 cup pure maple syrup 2 large eggs ¼ cup heavy cream ½ teaspoon coarse salt 1 ⅓ cups pure pumpkin puree (from a 15-ounce can) 2 teaspoons finely grated lemon zest 2 ¼ cups fresh breadcrumbs (from 7 ounces white or brioche bread) Directions Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add egg yolk. With machine running, add ice water. Pulse just until dough is crumbly but holds together when squeezed. Wrap dough in plastic and flatten into a disk. Refrigerate until firm, 1 hour (or up to overnight). Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round. Place in an 11-inch fluted tart pan with a removable bottom; trim any excess. Prick dough all over with a fork. Freeze 15 minutes. Place a sheet of parchment paper over dough and fill with pie weights or dry beans. Bake until crust feels dry and flaky, 20 minutes. Remove parchment and weights; bake until crust is light golden brown, 8 to 10 minutes. Let cool completely in pan on a wire rack. Meanwhile, make filling: In a large bowl, whisk together butter, maple syrup, eggs, cream, salt, pumpkin puree, and lemon zest. Fold in breadcrumbs and pour filling into tart shell. Bake until filling is set and a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool 30 minutes in pan on wire rack before serving. Rate it Print