Pumpkin Tart with Maple Creme


Makes 8 servings


1-1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup cold butter or margarine
3 to 4 tablespoons cold water
1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
1/2 cup maple syrup
1/3 cup packed light brown sugar
1/4 cup whipping cream
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Maple Crème


  1. For pastry, combine flour, granulated sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in water with fork, 1 tablespoon at a time, until dough forms a ball. Wrap dough in plastic wrap; refrigerate 30 minutes.
  2. Roll dough on lightly floured surface with lightly floured rolling pin into 12-inch circle. Place dough in 10-inch tart pan with removable bottom; trim excess from edge.
  3. Preheat oven to 400°F. For filling, combine pumpkin, maple syrup, brown sugar, cream, eggs, cinnamon, vanilla, ginger and nutmeg in large bowl; stir until well blended. Pour into tart shell.
  4. Bake 20 minutes. Reduce oven temperature to 350°F. Bake 30 to 35 minutes or until filling is set. Cool completely on wire rack.
  5. Prepare Maple Crème; serve with tart.

Maple Crème

Beat 1/2 cup whipping cream in large bowl with electric mixer at high speed until soft peaks form. Add 4-1/2 teaspoons maple syrup; beat at low speed until blended. Add 1/4 cup crème fraîche or sour cream; beat until well blended. Cover with plastic wrap. Refrigerate until chilled.

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