Pumpkin Tart with Pecan Brittle

By kas_9232

This pumpkin tart has a satisfying crunchy-nutty bite because of the pecans in the crust and in the brittle topping.

*EACH SERVING*
Calories *403*
Total Fat *26g*
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate *40g*
Dietary Fiber --
Sugars --
Protein *5g*
Calcium --

Ingredients

• Tart Shell:
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/3 cup toasted pecans
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1 large egg yolk, mixed with 2 teaspoons cold water
• Filling:
• 2/3 cup heavy cream
• 1 can (15-oz) pumpkin puree
• 3 large eggs
• 3/4 cup packed brown sugar
• 2 1/2 teaspoons pumpkin-pie spice
• 1 teaspoon vanilla extract
• Pecan Brittle:
• 1/2 cup granulated sugar
• 1/4 cup chopped pecans
• Whipped Cream:
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1/2 tablespoon vanilla extract

Details

Servings 12

Preparation

Step 1

*1*. Tart shell: Spray a 10-inch tart pan with removable bottom with cooking spray. In a food processor, pulse flour, pecans, confectioners' sugar, and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse crumbs. Add egg mixture and process until dough forms a ball. Press evenly into bottom and sides of prepared tart pan; freeze 15 minutes.
*2*. Filling: Adjust oven rack to lower position; heat oven to 375°F. In a bowl, whisk filling ingredients until smooth and well blended. Pour into tart shell; place on a baking sheet. Bake 45 minutes or until filling is set. Cool on a wire rack.
*3*. Brittle: Butter a sheet of nonstick foil. Place sugar in a small skillet over medium-high heat. Cook, swirling skillet occasionally, until sugar melts and turns amber in color, then quickly stir in pecans and pour mixture onto foil. Spread to a 7-inch square. Let cool.
*4*. Whipped cream: With an electric mixer on high speed, beat cream, confectioners' sugar, and vanilla in a bowl until soft peaks form. Break pecan brittle into small pieces and garnish tart with whipped cream and brittle.