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Garam Masala Pumpkin Tart
Ingredients
- 175 gr flour plus some more for dusting
- 5 gr salt
- 3 lemons
- 125 gr butter 2 cm pieces
- 4 eggs large
- 200 gr sugar brown
- 6 gr garam masala
- 425 gr pumpkin purée
- 240 ml cream light
- 30 ml maple syrup
- 15 gr ginger fresh, peeled and minced
- 5 gr vanilla extract
- Whipped cream or tart vanilla frozen yogurt for serving optional
Instructions
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Prepare the grated zest of 3 lemons and the juice of 1 lemon.
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Place the flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until the mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form it into a smooth disk. Wrap it in plastic and refrigerate for 1 hour.
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Roll the dough out on a lightly floured surface to 30-32 cm in diameter. Fit the dough into an 28 cm straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim the excess dough. Refrigerate 30 minutes.
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Heat the oven to 180°. Line pastry with foil, then fill with pastry weights or dry beans. Bake for 10 minutes. Remove the foil and weights and bake 6 minutes longer. Remove from oven and set aside on a cooling rack.
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Reduce oven temperature to 180°C.
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Beat the eggs in a large bowl. Add the remaining ingredients, including the rest of the lemon zest, the lemon juice and the salt. Whisk until thoroughly blended. Place the pastry-lined tart pan on a baking sheet. Pour in the filling. Bake 40 minutes until almost set — it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan.
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Serve at room temperature, with whipped cream or frozen yogurt if desired.
Recipe Notes
Recipe and photography by Florence Fabricant / New York Times