Pumpkin Tart With Pecan Topping

By Bonne1

Ingredients

• SWEET CRUST:
• 1 1/2 cups flour plus more
• 1/4 cup sugar
• Salt to taste
• 3/4 cup butter - (1 1/2 sticks)
• 1 egg
• FILLING:
• 1 1/4 cups solid packed pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup ground jaggery - (packed) see * Note
• 1/3 cup milk
• 3/4 cup whipping cream
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons Bourbon
• TOPPING:
• 1/2 cup chopped toasted pecans
• 1/2 cup ground jaggery - (packed)
• 2 tablespoons butter melted

Details

Servings 8

Preparation

Step 1

* Note: India's jaggery is a sugar made from cane juice or the sap of several varieties of palm tree.

For the Sweet Crust: Mix flour, sugar, dash salt, butter and egg in food processor until dough forms. Roll out dough on floured board to fit 9-inch tart pan. Bake at 400 degrees until pale golden brown, about 15 minutes.

For the Filling: Place pumpkin, sugar, jaggery, milk, whipping cream, eggs, cinnamon, allspice, ginger, nutmeg, cloves and Bourbon in mixing bowl and beat until smooth and well blended.

Set tart on baking sheet for easy handling. Pour filling into tart shell. Bake at 350 degrees until filling is just set and pastry is golden, about 45 minutes. Cover pastry edge with foil if you find it is browning too quickly.

Remove from oven and cool on wire rack, 2 hours. Refrigerate once completely cool.

For Topping: Combine pecans, jaggery and butter. Sprinkle evenly over tart. Cover edge of pastry with foil. Set on rack 4 inches beneath broiler element and broil until topping is caramelized and bubbling, 30 to 60 seconds. Be very watchful as you do this.

Serve tart at room temperature or chilled.

This recipe yields 8 servings.

Each serving: 584 calories; 282 mg sodium; 166 mg cholesterol; 35 grams fat; 59 grams carbohydrates; 7 grams protein; 0.81 gram fiber.