Pumpkin Tart with Anise-Seed Crust

Name: Pumpkin Tart with Anise-Seed Crust
Total time: 4 h 45 min
Yield: 8 servings
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

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.

8 servings

4 hr 45 min

Published October 4, 2025

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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

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

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

Preheat oven to 375°F with rack in middle.

5 min

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

Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.

45 min

Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.

10 min

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