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Pumpkin-Pecan Tart
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes one 11-inch round tart
Ingredients
For the Crust
All-purpose flour, for work surface
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1 egg white, lightly beaten
For the Filling
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt
For the Topping
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Ingredient Checklist
Sweetened whipped cream, for serving
Gallery
Pumpkin-Pecan Tart
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes one 11-inch round tart
Gallery
Pumpkin-Pecan Tart
Credit:
Bryan Gardner
Pumpkin-Pecan Tart
Credit:
Bryan Gardner
Pumpkin-Pecan Tart
Recipe Summary
Yield: Makes one 11-inch round tart
Recipe Summary
Yield: Makes one 11-inch round tart
Yield: Makes one 11-inch round tart
Makes one 11-inch round tart
Ingredients
Ingredients
All-purpose flour, for work surface
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1 egg white, lightly beaten
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Sweetened whipped cream, for serving
Directions
Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
Increase oven temperature to 425 degrees.
Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.
Reviews (7)
Add Rating & Review
89 Ratings
5 star values:
74
4 star values:
6
3 star values:
5
2 star values:
3
1 star values:
1
Reviews (7)
Add Rating & Review
89 Ratings
5 star values:
74
4 star values:
6
3 star values:
5
2 star values:
3
1 star values:
1
Add Rating & Review
89 Ratings
5 star values:
74
4 star values:
6
3 star values:
5
2 star values:
3
1 star values:
1
89 Ratings
5 star values:
74
4 star values:
6
3 star values:
5
2 star values:
3
1 star values:
1
89 Ratings
5 star values:
74
4 star values:
6
3 star values:
5
2 star values:
3
1 star values:
1
- 5 star values:
- 74
- 4 star values:
- 6
- 3 star values:
- 5
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: 2.0 stars
11/21/2019
While there are minimal ingredients and not many actual steps, the whole process from start to finish is a very time consuming process. The pie crust is in and out of oven numerous times—exhausting. Also, this is truly more of savory tart and not a dessert. I should have realized that when no additional sugar was added to the filling but only to the topping. While this recipe is filled with good intentions, there are better ones out there to choose from and that are worth your time. (even if it may be time consuming) If this was labeled “savory” , I would have given three stars.
Martha Stewart Member
Rating: 1.0 stars
11/21/2019
While there are minimal ingredients and not many actual steps, the whole process from start to finish is a very time consuming process. The pie crust is in and out of oven numerous times—exhausting. Also, this is truly more of savory tart and not a dessert. I should have realized that when no additional sugar was added to the filling but only to the topping. While this recipe is filled with good intentions, there are better ones out there to choose from and that are worth your time. (even if it may be time consuming) If this was labeled “savory” , I would have given three stars.
Martha Stewart Member
Rating: 5 stars
11/19/2017
I love this recipe. I have been making it for Thanksgiving for the last 5 years.
Martha Stewart Member
Rating: Unrated
12/08/2011
I made this for Thanksgiving since we like both pumpkin and pecan pie in our house and this seemed like a perfect compromise. It was absolutely delicious! I will, however, cut back on the brown sugar slightly next time. The topping doesn't need to be quite so sweet.
Martha Stewart Member
Rating: Unrated
11/27/2011
Superb. Gobbled up in a heartbeat.
Martha Stewart Member
Rating: Unrated
11/26/2011
Love it. Best I ever had. No more tries, this is it.
Martha Stewart Member
Rating: Unrated
11/23/2011
I saw this episode yesterday, got up immediately andmade this tart,, and it was absolutely incredible. It will absolutely become my Thanksgiving favorite. I'm making another today to take to a dessert party tomorrow night. The best pumpkin recipe I've ever had!
Martha Stewart Member
Rating: 2.0 stars
11/21/2019
While there are minimal ingredients and not many actual steps, the whole process from start to finish is a very time consuming process. The pie crust is in and out of oven numerous times—exhausting. Also, this is truly more of savory tart and not a dessert. I should have realized that when no additional sugar was added to the filling but only to the topping. While this recipe is filled with good intentions, there are better ones out there to choose from and that are worth your time. (even if it may be time consuming) If this was labeled “savory” , I would have given three stars.
Rating: 2.0 stars
Rating: 1.0 stars
11/21/2019
Rating: 1.0 stars
Rating: 5 stars
11/19/2017
I love this recipe. I have been making it for Thanksgiving for the last 5 years.
Rating: 5 stars
Rating: Unrated
12/08/2011
I made this for Thanksgiving since we like both pumpkin and pecan pie in our house and this seemed like a perfect compromise. It was absolutely delicious! I will, however, cut back on the brown sugar slightly next time. The topping doesn't need to be quite so sweet.
Rating: Unrated
Rating: Unrated
11/27/2011
Superb. Gobbled up in a heartbeat.
Rating: Unrated
11/26/2011
Love it. Best I ever had. No more tries, this is it.
Rating: Unrated
11/23/2011
I saw this episode yesterday, got up immediately andmade this tart,, and it was absolutely incredible. It will absolutely become my Thanksgiving favorite. I'm making another today to take to a dessert party tomorrow night. The best pumpkin recipe I've ever had!
All Reviews for Pumpkin-Pecan Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin-Pecan Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
