8/4/2023 0 Comments Pumpkin tartWhat makes this Sugar Cookie Pumpkin Tart so good…EVERYTHING!! But to be more specific we’ll start with the crust. I even had a few requests to bring this over to my moms for Thanksgiving. By the time the evening came to an end it was all gone, not a crumb left. Now for some reason I thought I would still have half left but it was so good everyone wanted seconds which is music to any hosts ears. Last night I had the family over for dinner, roast chicken, potatoes and for dessert this tart. The only thing I can think of today is this Sugar Cookie Pumpkin Tart!! I went to bed thinking of it, woke up thinking of it and am so glad to be writing you all about it. Sweet, crunchy sugar cookie crust plus pumpkin cream cheese filling make this a winner at your Thanksgiving table or any table. All rights reserved.Sugar Cookie Pumpkin Tart. Used with permission by Little, Brown and Company. Remove the outer metal ring of the tart and serve warm or at room temperature.Įxcerpt from "Milk Street" by Chris Kimball. Mix on medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape the bowl with a spatula to make sure the honey is incorporated. Using the whisk attachment, mix on low until frothy, about 30 seconds. In the bowl of a stand mixer, combine all ingredients for the whipped cream. Bake on the baking sheet on the middle rack until the edges start to puff and crack and the center sets, 30 to 35 minutes.Ĭool in the pan on a wire rack for at least 30 minutes. Pour the filling into the warm crust, smoothing the top. Scrape down the bowl, add the eggs and salt, then process until smooth, about 1 minute. In a food processor, combine the pumpkin mixture and crème fraiche process until smooth. Transfer to a 2-cup liquid measuring cup (the yield should be 1 1/2 cups).Īdd the bourbon to the skillet, return to medium-high heat and stir, scraping up any browned bits add to the pumpkin mixture. Cook, stirring frequently, until the mixture is thickened, dark and leaves a film on the pan, about 10 minutes. While the crust bakes, in a 12-inch nonstick skillet over medium-high, combine the pumpkin and sugar. Remove the pan from the oven and reduce the oven temperature to 325☏. Remove the foil and weights, then bake until the bottom just begins to color, another 5 to 7 minutes. Bake on the oven's lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through. Line the chilled tart shell with heavy-duty foil and fill with enough pie weights to come three-quarters up, then place on a rimmed baking sheet. Ease the dough into the pan, then trim the edges flush with the rim. Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom. On a well-floured counter, roll the dough into a 12-inch circle. Heat the oven to 375☏ with racks in the middle and lowest positions. Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours. Add the butter and sour cream, then process until the dough comes together and begins to collect around the blade, 20 to 30 seconds. Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses. Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar, and salt, then process until mixed, about 5 seconds. Microwave until set, 30 to 40 seconds, stirring halfway through. In a small bowl, whisk together the water and cornstarch. In order for the cream and honey to properly mix, a thin, pourable honey is needed. Erika Bruce **Don't use creamed, thick or crystallized honey for this recipe. Look for unsweetened canned pumpkin puree the only ingredient listed should be pumpkin. *Don't use canned pumpkin pie filling for this recipe.
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