Pumpkin Pecan Tart

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Confession: I’m obsessed with Martha Stewart. It’s actually more of a love/hate relationship. She irritates me at times yet I can’t stop watching her. I am also an avid PBS watcher, just call me grandma. Every Saturday I watch Martha on PBS and most times it makes me want to get in the kitchen to bake.

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This was one of those times.

This past week I’ve noticed that fall items are finding their ways back into the stores. As well as Pumpkin Flavoured EVERYTHING! I do think it has gotten out of hand as all us crazy ass white people are looking to see what else we can make “pumpkin flavoured”. Yet, I have been in the mood to begin making fall-ish pies. Now here in Vegas, we don’t really get much of a real fall. Seeing all these pumpkins and leaves makes me homesick for the South. I miss having real falls. And I miss the South in general.

Anyways, Martha made this pumpkin pecan tart on her show yesterday so you best believe I had to follow suit. This is completely her recipe but I am fully making this regular in my repertoire.

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Oh, and I got a super cute Pie Box!!!

FOR THE CRUST
All-purpose flour, for work surface
1/2 recipe Pate Brisee
1 egg white, lightly beaten

FOR THE FILLING:
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt

FOR THE TOPPING
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Sweetened whipped cream, for serving

Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.

Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.

Increase oven temperature to 425 degrees.

Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.

Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.

Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

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Original recipe here.

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