Pumpkin Tart with Anise-Seed Crust

Pumpkin Tart with Anise-Seed Crust
Photo by Jonny Valiant


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

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


Best Wine Deals

See More Deals

Snooth Media Network