PECAN PUMPKIN TART

PECAN PUMPKIN TART image

Yield 1 tart

Number Of Ingredients 17

Preheat oven to 350
Crust:
1 cup flour
2 tbsp sugar
1/2 teaspoon baking powder
4 tablespoons (1/2 stick) ice cold unsalted butter, cut into 12 pieces
1 large egg
Filling:
1 cup pecan pieces, coarsely chopped, plus some sugar for sprinkling on top of pecans
1 1/2 cups canned pumpkin puree
3 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup low-fat buttermilk

Steps:

Crust: Pulse the dry ingredients in a food processor. Add the cold butter pieces and pulse until dough resembles coarse crumbs. Add the egg and pulse until dough forms a ball. You may need to add a little water to help dough form a ball. Roll the dough and press into a 10 inch tart pan. Filling: Stir together pumpkin and eggs. Stir in buttermilk, then the sugar salt and spices. Pour the filling into the crust. Spread pecans around the tart, then sprinkle with sugar. Bake at 350 for 33-35 minutes (may take a few minutes longer for smaller tart pans) From washingtonpost.com Thanksgiving 2007