Easy Pumpkin Tart with Maple Cream - Recipe

INGREDIENTS

1‑1/4 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon salt 1/3 cup cold butter or margarine 3 to 4 tablespoons cold water 1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling) 1/2 cup maple syrup 1/3 cup packed light brown sugar 1/4 cup whipping cream 2 eggs 1 teaspoon ground cinnamon 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/8 teaspoon ground nutmeg Maple Crème

PREPARATION:

1. For pastry, combine flour, granulated sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in water with fork, 1 tablespoon at a time, until dough forms a ball. Wrap dough in plastic wrap; refrigerate 30 minutes.
2. Roll dough on lightly floured surface with lightly floured rolling pin into 12-inch circle. Place dough in 10-inch tart pan with removable bottom; trim excess from edge.
3. Preheat oven to 400°F. For filling, combine pumpkin, maple syrup, brown sugar, cream, eggs, cinnamon, vanilla, ginger and nutmeg in large bowl; stir until well blended. Pour into tart shell.
4. Bake 20 minutes. Reduce oven temperature to 350°F. Bake 30 to 35 minutes or until filling is set. Cool completely on wire rack.
5. Prepare Maple Crème; serve with tart.

Maple Crème Beat 1/2 cup whipping cream in large bowl with electric mixer at high speed until soft peaks form. Add 4-1/2 teaspoons maple syrup; beat at low speed until blended. Add 1/4 cup crème fraîche or sour cream; beat until well blended. Cover with plastic wrap. Refrigerate until chilled. This recipe appears in: Pies & Tarts