Pumpkin Plum Tart

Pumpkin Plum Tart
Photo by Ditte Isager

Ingredients

  • 1 pie weights or dried beans
  • ½ teaspoon ground ginger
  • ¾ cup damson plum preserves
  • 1 ½ cups canned solid-pack pumpkin
  • 1 11-inch fluted tart pan (1 inch deep) with removable bottom
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • + 4 more ingredients
    • 1 cup heavy cream
    • ¼ teaspoon salt
    • Pastry dough
    • 2/3 cup light brown sugar

Preheat oven to 350°F with rack in middle. Roll out dough into a 15-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim any excess dough, leaving a 1/2-inch overhang. Fold overhang inward and press against edge of pan so pastry stands slightly ...

View full recipe at Epicurious

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