Pumpkin Tart with Anise-Seed Crust

Pumpkin Tart with Anise-Seed Crust
Photo by Jonny Valiant


  • 1 1/3 cups heavy cream
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • Pinch of ground cloves
  • 1 tablespoon anise seeds
  • an 11-by 1¼-inch fluted round tart pan (1 ¼ inch deep) with a removable bottom
  • 3 large eggs
  • + 7 more ingredients
    • ¾ cup sugar
    • Sweet pastry dough
    • pie weights or dried beans
    • lightly sweetened whipped cream
    • ¾ teaspoon grated nutmeg
    • 1 teaspoon ground cinnamon
    • 1 ½ cups pure pumpkin (from a 15-ounce can; not pie filling)

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 minutes. Preheat oven to 37...

View full recipe at Epicurious


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