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Receta Pumpkin Tart With Pecan Topping
by Global Cookbook

Pumpkin Tart With Pecan Topping
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Ingredientes

  • 1 1/2 c. flour plus more
  • 1/4 c. sugar
  •     Salt to taste
  • 3/4 c. butter - (1 1/2 sticks)
  • 1 x egg
  • 1 1/4 c. solid packed pumpkin puree
  • 1/2 c. granulated sugar
  • 1/4 c. grnd jaggery - (packed) see * Note
  • 1/3 c. lowfat milk
  • 3/4 c. whipping cream
  • 2 x Large eggs
  • 1 tsp cinnamon
  • 1/4 tsp grnd allspice
  • 1/2 tsp grnd ginger
  • 1/4 tsp grated nutmeg
  • 1/4 tsp grnd cloves
  • 2 Tbsp. Bourbon
  • 1/2 c. minced toasted pecans
  • 1/2 c. grnd jaggery - (packed)
  • 2 Tbsp. butter melted

Direcciones

  1. Note: India's jaggery is a sugar made from cane juice or possibly the sap of several varieties of palm tree.
  2. For the Sweet Crust: Mix flour, sugar, dash salt, butter and egg in food processor till dough forms. Roll out dough on floured board to fit 9-inch tart pan. Bake at 400 degrees till pale golden, about 15 min.
  3. For the Filling: Place pumpkin, sugar, jaggery, lowfat milk, whipping cream, Large eggs, cinnamon, allspice, ginger, nutmeg, cloves and Bourbon in mixing bowl and beat till smooth and well blended.
  4. Set tart on baking sheet for easy handling. Pour filling into tart shell. Bake at 350 degrees till filling is just set and pastry is golden brown, about 45 min. Cover pastry edge with foil if you find it is browning too quickly.
  5. Remove from oven and cold on wire rack, 2 hrs. Chill once completely cold.
  6. For Topping: Combine pecans, jaggery and butter. Sprinkle proportionately over tart. Cover edge of pastry with foil. Set on rack 4 inches beneath broiler element and broil till topping is caramelized and bubbling, 30 to 60 seconds. Be very watchful as you do this.
  7. Serve tart at room temperature or possibly chilled.
  8. This recipe yields 8 servings.
  9. NOTES :