Pumpkin Brûlée Tart
Photo: Annabelle Breakey; Styling: Karen Shinto
More From Sunset
Chill: 2 Hours
Amount per serving
- Calories: 307
- Calories from fat: 47%
- Protein: 5.8g
- Fat: 16g
- Saturated fat: 9.4g
- Carbohydrate: 36g
- Fiber: 2.2g
- Sodium: 259mg
- Cholesterol: 130mg
- Half-recipe Easiest Pie Dough
- 2 cups pumpkin purée, homemade or canned
- 2 large eggs
- 3 large egg yolks
- 1 1/2 cups half-and-half
- 3/4 cup sugar, plus more for caramelizing top
- 3/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1. Cut dough in half and shape each piece into a rectangle. Roll each out on a lightly floured work surface into a rectangle measuring about 7 by 16 in.
- 2. Preheat oven to 375°. Lay each dough rectangle over a 4- by 13-in. tart pan with removable bottom. Lift and lower dough into pan (pushing can cause cracking). Trim edges flush with rim of pan, using your thumb or a metal spatula.
- 3. Cut pieces of parchment paper to fit into tart shells with about 1 in. overhang on all sides. Fill shells with pie weights. Set pans on a rimmed baking sheet.
- 4. Bake until dough is starting to brown, 25 to 30 minutes. Let cool on sheet until only slightly warm, then carefully pour out pie weights and remove parchment.
- 5. Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into prepared tart shells, dividing evenly.
- 6. Reduce heat to 325°. Bake tarts until custard is set and is slightly puffed at edges, about 30 minutes. Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.
- 7. Remove tarts from pans and set on a serving platter. Sprinkle tops of tarts generously with sugar. Pass flame of a blowtorch over tops until sugar melts and turns golden brown. Let sugar cool until hard, then cut each tart into pieces.
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