Pumpkin Tart by Nancy Silverton
Serving Size / Yield
- Pastry Shell:
- 1 C. + 6 Tbs. unbleached pastry flour or all-purpose flour
- 1⁄4 C. sugar
- 1⁄2 C. unsalted butter, frozen and cubed
- 1 extra-large egg yolk
- 2 Tbs. heavy cream
- 11⁄2 C. heavy cream
- 1⁄2 tsp. pumkin pie spice
- 1⁄8 tsp. salt
- 5 lg. egg yolks
- 6 Tbs. sugar
- 1⁄2 C. canned pumpkin puree
- Whipped cream for serving
For the pastry shell: In a food processor, combine the flour and sugar and pulse a few times to mix well. Scatter the butter over the top and pulse until the mixture is the consistency of a fine meal. In a small bowl, whisk together the egg yolk and cream. Add to the processor and pulse a few times until the dough barely comes together.
Alternatively, in a stand mixer fitted with the paddle attachment, combine the flour and sugar and mix on low speed until combined. Scatter the butter over the top and mix on low speed until the mixture is the consistency of a fine meal. Add the egg yolk–cream mixture to the mixer and mix on low speed until the dough barely comes together.
Turn the dough out onto a lightly floured work surface. Dip the heel of your hand in flour and, working with a single small section at a time, smear the dough away from you to blend the ingredients together. When all of the dough is blended, flatten the dough into a disk, wrap in plastic wrap, and chill until firm, at least 2 hours.
Place a 101⁄4-inch tart ring on a rimmed baking sheet. On a lightly floured work surface, roll out the dough into a 12-inch circle. Loosely drape the dough circle over the tart ring, then ease the pastry into place, pressing it firmly but gently against the sides and bottom and allowing the excess dough to extend over the rim. Roll the rolling pin over the top of the tart ring to cut off the excess pastry. Refrigerate for 20 minutes to chill. Reserve the pastry trimmings for patching. Meanwhile, preheat the oven to 350°F.
Line the bottom and sides of the chilled tart shell with round coffee filters or parchment paper, and fill the shell with pie weights or raw rice, making sure you fill to the edges. Bake until the pastry is golden brown, about 25 minutes. Remove from the oven and leave the oven set at 350°F. Let the pastry shell cool for a few minutes on a rack. Then, using a large spoon, remove the weights and carefully peel off the coffee filters or parchment. If the bottom of the pastry is not uniformly browned, return it unlined to the oven for a few minutes until evenly colored, then let cool completely before filling.
Before you fill the shell, check for any cracks. If you find some, smear a small amount of raw dough (from trimming the edges) over the cracks to repair them.
For the filling: Once the pastry shell is in the oven, begin making the filling. In a saucepan, combine the cream, pumpkin pie spice, and salt. Bring to a boil over high heat. Meanwhile, in a small bowl, whisk together the egg yolks and sugar until smooth.
When the cream begins to boil, remove from the heat. Slowly whisk about half of the hot cream into the egg yolk mixture, then whisk the egg yolk–cream mixture into the cream remaining in the pan. Return the pan to low heat and cook, stirring constantly, until the custard coats the back of a spoon, 1 to 2 minutes.
Using a fine-mesh sieve, strain the custard into a medium bowl. Stir in the pumpkin and let the filling cool while the crust bakes. Skim off any foam that develops on the surface of the custard as it cools.
To assemble and bake the tart: Slowly pour the prepared pumpkin custard into the center of the pastry shell, and then carefully transfer the baking sheet to the oven. Bake until the filling is set, 25 to 30 minutes. Let the tart cool completely on a rack.
Lift off the tart ring, then, using a wide metal spatula, carefully transfer the tart to a serving plate. Cut the tart into wedges and top each serving with a dollop of whipped cream.
Recipe courtesy of The Macy’s Culinary Council Thanksgiving & Holiday Cookbook