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Active Time
45 min
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Total Time
3 1/4 hr
We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.
Ingredients
Makes 8 servings
For dough
For pumpkin filling
Special Equipment
Make dough:
Step 1
Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
Step 2
用电动打黄油和糖一起mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
Step 3
Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.
Assemble and bake tart:
Step 4
Preheat oven to 375°F.
Step 5
Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.)
Step 6
Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.
Step 7
Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.
Dough and filling can be made 2 days ahead and chilled separately, covered.
How would you rate Pumpkin Custard Tart with Red-Wine Caramel Sauce?
Leave a Review
Reviews (9)
Back to TopIf I make this again, I would cut back on the flour in the crust because it turned out thick and dry. The red wine caramel sauce was uninspiring and too sweet. The custard part of the recipe was very good. I think that next time I'll serve this tart with whipped cream.
denjoyy
Northville, MI
10/5/2011
I have made this three times and each time it has come out beautifully and delicious. No soggy, insipid crust here. And I really like the extra flavor in the crust with the ground almonds and spices, so different from your basic pie crust. Haven't perfected the caramely texture of the sauce, but the flavor is fantastic.
Anonymous
Spain
11/27/2007
I wanted something for Thanksgiving besides pumpkin pie, so I tried this recipe. Boy am I glad I did a test!! I make a lot of tarts using Epicurious recipes, and this one is the only failure. First, the almond crust did not measure up to classic pate sucre and pate brise crusts, fancy names for pie crusts with or without sugar, that I've made in texture or taste. While the edges were crispy, the middle tasted like a soggy cookie. Second, the filling seemed bland, and not nearly as good as other pumpkin pie filling recipes that I've used. Third, I agree with the other reviewer who said that the tart seems pretty ordinary. However, a tart crust is easier to make than a pie crust because you can press the dough into the tart pan and don't have to worry about rolling it out perfectly. And if you have tart pan with a removable bottom, you can present it elegantly on a platter. But, I'd use another recipe! This tart just tasted yucky! I'm going to make a souffle instead.
Anonymous
Cambridge, MA
11/23/2004
Smooth, creamy, and perfect for my sister's fall baby shower! The almond crust adds a special touch compared to the usual pumpkin pie. Although the red wine caramel sauce didn't turn out as I hoped. I was thinking it would be more of a sauce to serve over the tart. By the time I let the caramel cool enough to eat, it was hard as a rock! It may work better if serving indivisual pieces and use the caramel just for garnishing.
htarlem
PA
9/28/2004
I made it with homemade pumpkin to rave reviews. Had enough crust and filling left over to make two 4" tarts. Served with vanilla ice cream but will try the wine sauce next time.
D.Bennett
Renton, WA
4/21/2003
I made this for Thanksgiving to rave reviews. The red wine caramel sauce is to die for. It also goes very nicely on plum pudding (some might argue better than hard sauce). I would add extra cardamom to the crust next time. I followed the adivce of many and doubled the filling--this is not necessary, I had too much left over, even to make individual tarts. Excellent recipe!
Anonymous
Vienna, VA
12/4/2002
This pie was good, but nothing exceptional. After the rave reviews, I was going to make it for Thanksgiving. However, it really doesn't taste much different to me than most pumpkin pies. It had a nice flavor and looked elegant - but nothing extraordinary. (I didn't make the sauce, so maybe that was needed.)
Anonymous
Seattle, WA
11/10/2002
This was prepared for a gourmet club. It was a huge success. The sauce was wonderful. We were fighting over who would get the leftovers.
Anonymous
11/5/2001
This was rich, however very good. Flavour was superiour to any other pumpkin pie recipe I have tried to date, and all at my Thanksgiving table loved it. I would forgo the sauce since it was too heavy for this pie and serve it whith maple or carmel flavoured whipped cream.
Terry S. Winston
Toronto, On. Canada
10/8/2001
