Pumpkin Tart with Anise-Seed Crust

Ingredients

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

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