Autumn Pumpkin Tart
adapted from Dorie Greenspan's Baking From My Home to Yours
Serves: (1) 9" round tart
Pâte Sablée
  • ½ cup (70 g) skinned hazelnuts
  • ½ cup (55 g) confectioners' sugar
  • 1 cup (140 g) all-purpose flour
  • ¼ teaspoon salt
  • 9 tablespoons (128 g) unsalted butter, very cold, cut into small pieces
  • 1 large egg yolk
Pumpkin Filling
  • 1 cup (240 g) canned unsweetened pumpkin puree
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup (100 g) light brown sugar
  • 1 tablespoon (14 g) unsalted butter, melted and cooled
  • ¾ cup (178 g) heavy cream
  • ⅛ cup (38 g) sour cream
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • pinch cloves
  • pinch nutmeg
  • pinch salt
  • 1½ teaspoons dark rum
  • 1 teaspoon vanilla extract
for the pâte sablée:
  1. Combine hazelnuts and confectioners' sugar in a food processor. Process until the nuts are finely ground and combined with the sugar.
  2. Add in the flour and salt and process to fully combine.
  3. Add in butter and process in quick pulses until the mixture resembles coarse crumbs - it should not be fully combined into a ball.
  4. Add in the egg yolk and process in quick pulses just until the dough starts to form larger clumps. Again don't let it fully combine into a solid ball of dough. If the dough holds together when you press some small pieces together, it's done.
  5. Butter a 9" round tart tin with removable bottom.
  6. Gently press the dough into the bottom and sides of the tart tin. You may have some dough left over.
  7. Freeze the tart shell for 30 minutes before baking.
  8. Preheat oven to 375 degrees F.
  9. Butter the shiny side of a piece of foil and press it down over the crust.
  10. Place tart pan on a baking sheet and bake for 25 minutes, until crust is dry and lightly browned. If the crust has puffed up, press it down with a spoon or dough tamper.
  11. Let crust cool on cooling rack while you assemble the filling.
for the filling:
  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with a silicone baking mat or piece of parchment paper and place the tart shell on it.
  3. Combine all the filling ingredients in a food processor and process for 2 minutes, scraping down the sides occasionally, until combined and very smooth.
  4. Rap the processor bowl against a work surface to get rid of any bubbles, and pour filling into the tart shell. You will have some filling left over - save these for mini tarts!
  5. Bake for 10 minutes, then reduce temperature to 300 degrees F and bake for 20 to 25 minutes more, until the center is set - it should jiggle only slightly if you tap the pan.
  6. Remove from oven and let cool on rack to room temperature.
Recipe by Dessert First at