Pumpkin-Caramel Tart With Toasted Hazelnut Crust 8.000

Jennifer Chase for The Washington Post

Nov 16, 2016

Traditional pumpkin pie may not stand a chance against this tart, with a silky filling that gets a sophisticated addition of caramel. Plus, a press-in crust, short bake time and do-ahead option liberate you (and your oven) on Thanksgiving Day.

You'll need a 9-inch springform pan.

Make Ahead: The tart (without the nuts on top) can be made 2 days in advance; cover and refrigerate. Hazelnuts can be caramelized 2 days ahead; store in an airtight container at room temperature.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes one 9-inch tart

Ingredients
  • For the crust
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces, plus more for greasing the pan
  • 3/4 cup hazelnuts, skinned and toasted (see NOTE)
  • 1 cup flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 3 tablespoons ice water, or more as needed
  • For the filling
  • Pinch cream of tartar
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1 cup heavy cream
  • 1 cup canned pumpkin puree
  • 2 tablespoons light brown sugar
  • 1 tablespoon flour
  • 1 1/2 teaspoons peeled, finely grated fresh ginger root
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • For the caramelized hazelnuts
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 1/2 cup hazelnuts, skinned, toasted and coarsely chopped (see NOTE)

Directions

For the crust: Preheat the oven to 350 degrees. Use some butter to grease the sides and bottom of the 9-inch springform pan, and line the bottom with parchment paper.

Combine the hazelnuts, flour, granulated sugar and salt in a food processor; pulse to the consistency of coarse meal. Add the butter and pulse until there are only a few pea-size pieces of butter remaining.
 Transfer the mixture to a mixing bowl; drizzle the ice water over and mix, adding another splash or so of water, as needed, just to bring dough together.

Use your fingers to press the dough evenly 1 1/2 to 2 inches up the sides and to cover the bottom of the pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill in the refrigerator for 20 minutes.


Bake (middle rack) for 15 to 20 minutes, until golden but not totally baked through. Transfer to a wire rack to cool for 10 minutes.

For the filling: Combine the cream of tartar, granulated sugar and water in a medium saucepan over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and cook for 8 to 10 minutes, swirling the pan occasionally (do not stir), until the caramel is a deep amber color. Remove from the heat.

Whisking constantly, carefully add the cream (the mixture will be extremely hot and will bubble vigorously), to form a smooth caramel. Let cool slightly.

Whisk together the pumpkin puree, brown sugar, flour, ginger, cinnamon and salt in a mixing bowl. Gradually add the caramel, and then the eggs, whisking until well incorporated. Scrape the filling into the crust.

Bake (middle rack) for 35 to 40 minutes, rotating the pan from front to back halfway through, until the filling is set around the edges and the center barely jiggles. Transfer to a wire rack to cool (in the pan).


Meanwhile, caramelize the hazelnuts: Line a baking sheet with a silicone liner or parchment paper.

Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high, and cook for a few minutes, without stirring, to form a dark golden caramel. Remove from the heat; immediately add the hazelnuts, swirling to coat, then spread them evenly on the lined baking sheet. Let cool; once the nuts are firmly set, coarsely chop them.
 (If not using right away, cool and store in an airtight container.)

To ensure they stay crisp, scatter the caramelized hazelnuts over the tart just before serving.

NOTE: To skin hazelnuts, bring a few inches of water to a boil in a small saucepan over medium-high heat. Add about 1 teaspoon of baking soda and then the hazelnuts. Boil for several minutes, until the water turns dark brown and the skins begin to easily peel off the nuts. (You can test one by removing it from the pot, running it under cool water and seeing how well the skin slips off.) Drain the nuts from the water, let them cool until you can handle them, and then use your fingers to remove the skins. Toast the nuts on a baking sheet in a 350-degree oven for 8 to 10 minutes, until golden and fragrant, shaking the pan about halfway through. Cool completely before using.

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Recipe Source

Adapted from a recipe in the November 2015 issue of Bon Appétit.

Tested by Becky Krystal.

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