Pumpkin and Pecan Tart with Maple Syrup

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Pumpkin and Pecan Tart with Maple Syrup

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Ingredients

For the Pastry:

  • 250 g plain flour plus extra for dusting
  • 125 g cold butter cut into chunks
  • 50 g caster sugar
  • 1 whole nutmeg for grating
  • 2 eggs plus 1 egg yolk (freeze the extra white to use in another recipe)

For the Filling:

  • 425 g can pumpkin purée
  • 150 g light brown soft sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 250 g soft cheese

Topping:

  • 125 g pecan halves
  • 50 ml maple syrup

Instructions

Step 1: Prepare the Pastry

  • In a food processor, blitz the flour and cold butter until the mixture resembles fine breadcrumbs.
  • Pulse in the caster sugar and a few gratings of nutmeg.
  • Pulse in the egg yolk and enough cold water (about 1 tbsp) to create a firm dough.
  • Alternatively, rub the butter into the flour in a large bowl using your fingertips, then stir in the sugar, nutmeg, egg yolk, and water.
  • Tip the dough into a bowl, cover, and chill for at least 20 mins.

Step 2: Roll and Line

  • Roll the chilled pastry out on a lightly floured surface until it’s slightly larger than a 22cm fluted loose-bottomed tart tin.
  • Use the pastry to line the tin.
  • Prick the base all over using a fork, then chill for 20 mins.

Step 3: Pre-bake the Pastry

  • About 5 mins before the pastry has finished chilling, preheat the oven to 180C/160C fan/gas 4.
  • Remove the pastry from the fridge, then line with a piece of baking parchment and fill with baking beans or uncooked rice or lentils.
  • Bake for 12 mins, then remove the beans and parchment and bake for another 8-10 mins until the pastry is lightly golden.

Step 4: Prepare the Filling

  • In a bowl, combine the pumpkin purée, 2 eggs, light brown soft sugar, cinnamon, ginger, and soft cheese.
  • Grate in about ½ tsp nutmeg, mix well, then pour the filling into the pastry case.

Step 5: Bake the Tart

  • Bake for 30 mins until the filling is lightly set with a slight wobble in the middle.
  • Arrange the pecans over the filling in concentric circles.
  • Brush over the maple syrup.
  • Return to the oven for a further 15 mins until the pecans are lightly golden and the filling is set.

Step 6: Cooling and Serving

  • Leave the tart to cool completely in the tin before removing and serving.
  • The tart will keep chilled for up to three days.
  • Enjoy!
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Course; Dessert / Nuts / Tarts