AMARETTO PUMPKIN CRUMBLE TART

AMARETTO PUMPKIN CRUMBLE TART image

Categories Dessert

Yield servings

Number Of Ingredients 24

Crust:
9-inch tart pan
1/2 package (about 8 oz.) refrigerated sugar cookie dough
1/2 to 1 (?) package of Almond Paste/marzipan
1/2 cup finely ground almonds
1 teaspoon almond extract, divided
Pumpkin Filling:
1 (15-ounce) can pure pumpkin
3/4 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Pinch of ground cloves
3 large eggs
1 1/4 cup AND 2 tblsp. OR 1 cup and 6 tblsp. heavy whipping cream
2+ tablespoons amaretto liqueur
[1 cup = 16 tablespoons;
1 1/2 cup = 16 tblsp and 8 tblsp
1 1/4 cup = 16 tblsp and 4 tblsp.
Replace 2 tablespoons of heavy cream with 2 tablespoons amaretto liquor]
Crumble topping:
20 Amaretti di Saronno cookies (about 4 1/4 ounces), crumbled into pieces that are 1/2 inch or smaller
1/4 cup sliced almonds

Steps:

Step 1: Prepare Crust Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray. Crumble cookie dough into medium bowl. Add ground almonds, almond paste/marzipan (grate into dough mixture) and ½ teaspoon almond extract; knead together ingredients until well mixed. Shape dough into a round disk. Place dough between parchment paper; using rolling pin, roll dough to form an 11-inch round. Remove top piece of parchment. Carefully invert dough into prepared tart pan; remove remaining parchment. Gently press dough into base and sides of pan. Line crust with foil on top; fill with dried beans - to weight the crust and keep it from rising up. Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes. Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely. Pumpkin Filling Mix: Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream and amaretto, processing just until blended. Process 5 seconds longer. Pour Filling: Pour filling into warm crust. Mix amaretti cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie crust and filling as directed below. Baking: Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.