Spiced Pumpkin Tart

Updated at: Thu, 07 Sep 2023 14:28:29 GMT

Step 1

Preheat oven to 350F. Place large baking sheet on center oven rack. You will bake the tart on the baking sheet, which will make it easy to transfer the tart pan to/from the oven AND catch any possible butter leakage from the tart pan.

Step 2

Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.

Step 3

Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.

Step 4

Whisk all of the filling ingredients together until combined and smooth. Feel free to use a handheld or stand mixer fitted with a whisk attachment to combine.

Step 5

Pour filling into warm crust. Bake tart (on baking sheet) until the center of the tart is nearly set– give the pan a light tap with your oven mitt to check– about 45-48 minutes. A small part of the center will be wobbly – that’s ok.

Step 6

Remove tart from the oven, place on a wire rack, and cool completely for at least 4-5 hours. Serve pie with optional toppings if desired. I used Wilton 1M piping tip for the whipped cream in the pictured pie.

Step 7

Cover leftovers tightly and store in the refrigerator for up to 5 days.

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