Pumpkin Tart with Anise-Seed Crust
A delightful autumn tart featuring a sweet pastry crust infused with anise seeds, filled with a rich pumpkin custard spiced with ginger, cinnamon, nutmeg, and cloves. Perfect for holiday entertaining.
Ingredients
- •1 recipe Sweet pastry dough
- •1 tablespoon anise seeds
- •1½ cups pure pumpkin
- •¾ cup sugar
- •1 teaspoon ground ginger
- •1 teaspoon cinnamon
- •¾ teaspoon grated nutmeg
- •1 pinch ground cloves
- •¼ teaspoon salt
- •3 large eggs
- •1⅓ cups heavy cream
- •1 set tart pan and weights
- •1 serving whipped cream
Cooking Instructions
- 1.
Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
45 min
- 2.
Preheat oven to 375°F with rack in middle.
5 min
- 3.
Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
15 min
- 4.
Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
45 min
- 5.
Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
10 min
- 6.
Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)
165 min