The Best Pumpkin Tart

Some pumpkin pies can be stodgy and heavy. The secret ingredient to this tart is the thin layer of apricot preserves on the bottom. It gives the pumpkin a brightness that transforms the entire tart. I have made this tart for my family for years. It was a best seller at Thanksgiving when I had Tarte du Jour, the pastry business. I enjoy taking the time to make cut outs to decorate the top, extra wow factor, but not essential.

Pumpkin Tart

¾ cup sugar

1 tablespoon brown sugar

1 tablespoon corn starch

2 teaspoons cinnamon

¾ teaspoon ground ginger

¼ teaspoon salt

1 can pumpkin purée

¾ cup heavy cream

½ cup sour cream

3 eggs, beaten

¼ cup apricot preserves (a little more if you prefer)

Preheat oven to 325 degrees. In the bowl of a mixer add the sugar, brown sugar, corn starch, cinnamon, ginger, and salt. Mix together with a fork until combined. Add the can of pumpkin, heavy cream, sour cream and beaten eggs. Mix all of the ingredients well, about 2 minutes.

In a pre-baked tart shell (see below for recipe) spread the apricot preserves in a thin layer on the bottom. Pour the pumpkin batter into the shell, careful not to overflow. (pour any extra batter in a small ramekin dish and bake for about ½ the time for a extra little treat for the chef.) Bake for about 1 hour or until the pumpkin is slightly firm and not jiggly. Allow to cool completely. Remove to a tart plate and place in the refrigerator. Serve with freshly made whipped cream.

Sweet Pastry Dough (pâte sucrée)

This recipe makes dough for 2 tarts. Freeze the second one if not using right away.

300 grams flour (2 cups) I like to weigh my flour for more accuracy

1/4 teaspoon salt

1 tablespoon + 1 teaspoon sugar

14 tablespoons unsalted butter - chopped

1/4 cup + 2 tablespoons ice water

1 egg white, beaten

In a food processor add the flour, sugar and salt and pulse until combined. Add the chopped butter and pulse until the mixture resembles coarse bread crumbs. Add the water and pulse until the dough just comes together.

Put the dough out to a floured surface and make into a large mound and cut in half with a pastry scraper. I like to weigh the halves so that they are equal. Put each half onto a square of wax paper and form into a disk. Wrap with the paper and chill for at least one hour.

If you are freezing at this time, then wrap again in foil and freeze. Let dough defrost in the refrigerator before use.

Roll out dough on a floured surface into a 13" circle. Place dough into a 10" tart pan and fold the overhang inward and press gently into the sides. Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Cover the tart with a piece of foil (12"x13") and press into the edges of the shell so that you may fill later with pie weights. Chill for at least a half an hour.

Preheat oven to 375 degrees.

Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil. Brush the inside of the shell with a beaten egg white to prevent leakage from small cracks. Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack. The shell is ready to fill.