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PREP
15 minutes
COOK
90 minutes
READY IN
105 minutes
Pumpkin, Maple, and Pecan Tart
Serves 1 tart (8 servings)
For the pecan crust
500 mL (2 cups) pecans, finely ground
60 mL (¼ cup) granulated maple sugar
30 mL (2 tbsp) all-purpose flour
2 mL (½ tsp) allspice
1 mL (¼ tsp) salt
90 mL (6 tbsp) unsalted butter, melted
For the filling
500 mL (2 cups) unsweetened pureed pumpkin
180 mL (¾ cup) granulated maple sugar
60 mL (¼ cup) unsalted butter, melted
1 egg
125 mL (½ cup) Dairyland 35% cream
15 mL (1 tbsp) all-purpose flour
5 mL (1 tsp) 5 mL (1 c. thé)
2 mL (½ tsp) ground cinnamon
2 mL (¼ tsp) allspice
1 mL (¼ tsp) ground nutmeg
To serve
Whole pecans
Dairyland 35% cream, whipped


1 Butter a 23 cm (9 in) tart pan with a removable bottom. Preheat the oven to 160°C (325°F).
2 For the pecan crust
3 In a bowl, combine the pecans, maple sugar, flour, allspice, and salt. Add the melted butter and mix with a fork until the dry ingredients are moistened. Transfer the mixture to the prepared tart pan. Press the mixture firmly to the bottom and sides of the pan to form the crust. Bake for 15 minutes, or until the crust is aromatic and just starts to brown. Remove from the oven and set aside.
4 For the filling
5 In the bowl of a stand mixer, combine all of the filling ingredients until the mixture is light and smooth. Pour the filling into the crust and use a spatula to smooth out the top of the tart. Bake until the filling is set, 60 to 75 minutes. Once done, the filling should still look moist but not soft. The filling will firm up some more as the tart cools.
6 Place the tart on a wire rack and let cool to room temperature, then refrigerate for at least two hours.
7 Gently unmold the tart to avoid damaging the crust. Garnish with whole pecans and whipped cream, and serve.




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