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Caramelized Pumpkin Crostata

Yield 12 servings


  • 1 cup unsalted butter, cut up
  • 2 cups unbleached flour
  • 1/4 cup superfine sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup ice water
  • 2 small pumpkins (8 pounds), halved and seeded
  • 1/4 cup unsalted butter
  • 2 cups sugar
  • Powdered sugar
  • Caramel Sauce
  • Nanci Courtney's Crème Anglaise
  • 1 cup whipping cream, whipped

How to Make It

  1. Freeze 1 cup butter 10 minutes.

  2. Pulse flour, 1/4 cup superfine sugar, and salt in a food processor 2 or 3 times or until blended. Add butter; pulse 15 times or until mixture is crumbly. With processor running, add 1/4 cup ice water through food chute. Process 10 seconds or just until blended.

  3. Turn dough out onto a sheet of aluminum foil; shape into a 7-inch round. Cover tightly, and chill at least 1 hour or up to 2 days.

  4. Place pumpkin halves, cut side down, in a large, shallow pan.

  5. Bake at 500° for 20 to 25 minutes or until tender. Remove from oven, and cool to touch.

  6. Scoop out pulp, reserving 6 cups.

  7. Melt 1/4 cup butter in a heavy skillet; add 2 cups sugar, and cook over low heat, stirring constantly, until sugar melts and turns a deep-golden color. Carefully stir in pumpkin pulp (mixture will lump but become smooth with further cooking); cook, stirring constantly, until mixture is smooth. Spoon mixture into a bowl; chill 1 hour or until thoroughly chilled.

  8. Roll dough into an 18-by-15-inch oval on a floured surface; carefully transfer to a baking sheet (dough is very tender). Spoon pumpkin mixture over dough, leaving a 2-inch border. Gently lift border, and fold over filling, pleating dough as necessary.

  9. Bake at 450° for 18 to 22 minutes or until crust is golden.

  10. Sprinkle warm tart with powdered sugar. Serve with Caramel Sauce, Nanci Courtney's Cremé Anglaise, and whipped cream.