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Maple Pumpkin Tart with Cinnamon Shortbread Crust

Maple Pumpkin Tart with Cinnamon Shortbread Crust

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Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

1/2 cup unsalted butter, softened
6 tablespoon dark brown sugar, plus 1/4 cup
2 teaspoon cinnamon, divided
1 teaspoon Vanilla extract
1 cup All purpose flour
1/3 cup Cornstarch
1/2 teaspoon salt, divided
2 each Large egg
1/2 cup Maple syrup
1/2 cup Heavy cream
1 teaspoon Ginger, ground
1/2 teaspoon Cloves, ground
15 oz Canned pumpkin puree (not pie filling)

directions:

The requisite holiday pumpkin pie takes on a sophisticated look in the form of a tart. Make sure to use pumpkin puree, not pumpkin pie filling. Tart may be frozen, tightly covered, then thawed in the refrigerator prior to serving.
1. Preheat oven to 350 degrees F. Butter a 9-inch pie pan or a 9- to 9 1/2-inch tart pan with a removable bottom.
2. Prepare crust. In a large mixing bowl, use an electric mixer to beat butter, brown sugar, cinnamon, and vanilla on medium speed until blended and smooth, about 1 minute. Sift together flour, cornstarch, and salt and add to bowl. Mix on low speed just until dough forms crumbs and flour is blended, about 15 seconds.
3. Transfer crumbs to prepared pan. With clean dry hands, press dough smoothly and evenly onto bottom and sides of pan. Using a fork, prick top of dough lightly. Bake crust 15 to 18 minutes, until firm and lightly colored; edges should not begin to brown. Let crust cool for 20 minutes before filling. Lower oven temperature to 325 degrees F.
4. Make filling. In a large bowl, whisk eggs, brown sugar and maple syrup, until smooth. Add cream, cinnamon, ginger, cloves, and salt, whisking just to incorporate. Use a whisk to blend pumpkin in thoroughly. Pour into partially baked crust.
5. Bake tart until filling is just set in center and edges are firm, about 52 to 57 minutes. Transfer to rack; cool completely, about 2 hours. Refrigerate until thoroughly chilled, at least 2 hours up to overnight. To serve, carefully slide a small knife around edges of crust to loosen it. Serve chilled or at room temperature, topping each slice with a drizzle of maple syrup and a spoonful of whipped crea, if desired.
Source: Hannaford fresh Magazine, November - December 2008

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Quantity Ingredients  
1/2 cup unsalted butter, softened  
6 tablespoon dark brown sugar, plus 1/4 cup  
2 teaspoon cinnamon, divided  
1 teaspoon Vanilla extract  
1 cup All purpose flour  
1/3 cup Cornstarch  
1/2 teaspoon salt, divided  
2 each Large egg  
1/2 cup Maple syrup  
1/2 cup Heavy cream  
1 teaspoon Ginger, ground  
1/2 teaspoon Cloves, ground  
15 oz Canned pumpkin puree (not pie filling)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 369 kcal (18%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 19 g (95%)
Cholesterol 95 mg (31%)
Sodium 187 mg (7%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 7 g (28%)
Protein 13 g (21%)
Vitamins
Vitamin A 9468 IU (189%)
Vitamin C 7 mg (11%)
Minerals
Calcium 75 mg (1%)
Iron 13 mg (21%)
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