Pumpkin Tart with Anise-Seed Crust


  • Sweet pastry dough
  • 1 tablespoon anise seeds
  • 1 ½ cups pure pumpkin (from a 15-ounce can; not pie filling)
  • ¾ cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¾ teaspoon grated nutmeg
  • + 5 more ingredients
    • Pinch of ground cloves
    • ¼ teaspoon salt
    • 3 large eggs, lightly beaten
    • 1 1/3 cups heavy cream
    • Accompaniment: lightly sweetened whipped cream

1. Make tart shell: Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minute...

View full recipe at SpringPad


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