Pumpkin Tart + Pâte Sucrée.

Complete with a traditional pâte sucrée

Pumpkin Tart.

Pumpkin Filling

  • 3 large eggs
  • 1 15-oz can pumpkin purée
  • 1-1/4 cups evaporated milk
  • 1/2 cup white, granulated sugar
  • 1/2 cup light packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Pâte Sucrée

  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 12 tablespoons 1-1/2 sticks cold unsalted butter, cubed
  • 9 tablespoons ice water
  • 1 large egg mixed with 1 tablespoons water (egg wash)
  1. First, to make the pâte sucrée, combine the flour, salt, and cold cubed butter in a bowl, and incorporate them well using your hands until the mixture has a sand-like appearance. Add 1 tablespoon of ice water at a time until the dough comes together but is not wet. Roll the dough into a disc, wrap it in plastic wrap and refrigerate it for 1 hour until firm, or overnight.
  2. Preheat the oven to 375?F.
  3. To prepare the pumpkin filling, combine the eggs, pumpkin purée, evaporated milk, and sugars in a large bowl. Beat the mixture until smooth. Whisk in the flour, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Once the pâte sucrée has chilled, roll it out until it is about 1/4-inch thick on a well-floured surface. Lay the rolled out dough it on top of a greased tart pan, and using your fingers, allow the dough to fall into the crevices of the tart pan. Roll a rolling pin over the top of the dough to cut the excess off and leave the perfect amount for the tart pan.
  5. Pour the pumpkin filling in the prepared tart shell, and bake the tart at 375?F for 10 minutes and then lower it to 350?F and bake for a remaining 35 minutes until the filling has set. Allow the tart to cool completely before topping with chantilly cream and a raspberry.
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