====== Pumpkin Caramel Tart with Toasted Hazelnut Crust ====== 

Tags: [[dessert]] - [[thanksgiving]] - [[holiday]] - [[vegetarian]] \\ 
Active Time: 1.5 hours \\ 
Passive Time: 1.5 hours \\ 
Serves: 8 \\

====Description====
A modern take on the classic pumpkin pie

====Source====
[[https://www.bonappetit.com/recipe/pumpkin-caramel-tart-with-toasted-hazelnut-crust|Bon Appetit]]

====Ingredients====
Crust:
  *Hazelnuts: 1.25 cups, skin-on (raw and unsalted) \\ \\ 
  *Flour: 1 cup (all purpose)
  *Sugar: 2 tbsp
  *Kosher salt: 3/4 tsp \\ \\ 
  *Butter: 1/2 cup (1 stick), chilled, cut into pieces 


Filling:
  *Cream of tartar: pinch
  *Sugar: 1.25 cups, divided  \\ \\ 
  *Heavy cream: 1 cup \\ \\ 
  *Pumpkin puree: 1 cup
  *Light brown sugar: 2 tbsp
  *Flour: 1 tbsp (all purpose)
  *Ginger: 1/2 tbsp finely grated
  *Cinnamon: 3/4 tsp ground
  *Kosher salt: 3/4 tsp \\ \\ 
  *Eggs: 3 large

====Notes====
  *Serve with [[whipped cream]]
  *Tart without nuts on top can be made 2 days ahead - cover and chill; hazelnuts can be caramelized 2 days ahead - store airtight at room temperature and sprinkle over tart just before serving

====Instructions====
  -To make the crust, preheat oven to 350F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 - 10 minutes. Cool, then using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about stubborn skin parts remaining). Pulse flour, sugar, salt, and 3/4 hazelnuts in a food processor until it reaches the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-sized pieces of butter left
  -Transfer crust mixture to large bowl. Drizzle 3 tbsp ice water over and mix, adding another splash or so of water just to bring dough together. Using your fingers, press dough evenly 1.5-2 inches up the sides of a greased springform pan. Compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes
  -Bake crust until golden but not totally baked through, 15 - 20 minutes. Transfer to a wire rack and let cool 10 minutes
  -To make the filling, bring cream of tartar, 1 cup sugar, and 2 tbsp water to boil in a medium saucepan over medium heat. Stir until sugar dissolves. Increase heat to medium-high and cook without stirring until caramel is a deep amber color, 8 - 10 minutes. Remove from heat, and, whisking constantly, add cream. Whisk until smooth. Let caramel cool slightly in pot
  -Whisk pumpkin puree, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust
  -Bake tart, rotating halfway through, until filling is set around the edges and center barely jiggles. Transfer to a wire rack and let cool in pan
  -Meanwhile, coarsely chop reserved hazelnuts and cook in a small skillet over medium heat with remaining 1/4 cup sugar and 1 tbsp water, stirring constantly, until sugar caramelizes and evenly coats hazelnuts. Transfer hazelnuts to a sheet of parchment and let cool completely. Coarsely chop. Scatter hazelnuts over tart and serve with whipped cream

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{{::pumpkintart.jpg?300|}}