No rolling required for this dough, so it’s even less stressful than making a pie you simply press the dough in the tin, chill, and bake for a crust ready to be filled. The crust is really my favorite part: a classic buttery-tender pâte sablée enriched with hazelnuts to make it extra nutty and fragrant. It’s got everything you’d want in your pumpkin pie filling, from brown sugar to rum to a generous sprinkling of spices, and the sour cream gives it that extra bit of smoothness and richness. This pumpkin tart is adapted from one of my go-to cookbooks, Dorie Greenspan’s Baking From My Home to Yours. It ended up being a fun exercise in doing pumpkin pie my way – as a tart, of course! Isabelle is very into Halloween this year, so with all the trick-or-treating plans and pumpkin hunting at the pumpkin patch, I figured I should get in the mood baking-wise as well. So after I mentioned in my last post that I wasn’t a big fan of pumpkin in general, yes I went and made something with pumpkin. Whatever the occasion this fresh take on a classic will be a crowd pleaser.This autumn pumpkin tart is a sleek take on pumpkin pie and perfect for Halloween, Thanksgiving, and your holiday table. It looked like the prettiest little pumpkin tart I had even seen. I topped it with whipped cream, Butter Scotch Sauce and gold sprinkles. Then I popped it in the oven and waited…waited….argh 5 more minutes…FINALLY! I had some extra dough so made pretty little flower cut outs and lay them on top (totally optional). I added the filling right onto the raw crust. I had made the filling the night before so all the flavors could marry together before baking. It was not the prettiest display by the time I was done, a lot of indentations but all good. I did this all along the bottom and then came up the sides with dough as well. Now because this a sugar cookie dough it gets soft quickly from all the butter, Mmmm buttttteerrr, I used a combination of rolling out what I could and placing it into the tart shell and then pressing the rest in where needed with my fingers. Then when you add a bit of sugar and your traditional spices to warm things up you’ve got yourself the perfect pumpkin filling for the perfect sugar cookie crust. This did the trick and added a bit of creaminess to the filling. Then we have the pumpkin filling, so the crust has us covered on the sweet side of things I added cream cheese to the pumpkin filling for balance. Buttery, sugary, crumbly, slightly crunchy sugar cookie becomes the crust for this tart and is what makes it a winner. I love, love, love sugar cookies and I may sneak a few pinches of the raw dough from time to time to, its that good. It’s sugar cookie dough, thats right, sugar cookie. What makes this Sugar Cookie Pumpkin Tart so good…EVERYTHING!! But to be more specific we’ll start with the crust. I even had a few requests to bring this over to my moms for Thanksgiving. By the time the evening came to an end it was all gone, not a crumb left. Now for some reason I thought I would still have half left but it was so good everyone wanted seconds which is music to any hosts ears. Last night I had the family over for dinner, roast chicken, potatoes and for dessert this tart. The only thing I can think of today is this Sugar Cookie Pumpkin Tart!! I went to bed thinking of it, woke up thinking of it and am so glad to be writing you all about it.
#Pumpkin tart plus
Sweet, crunchy sugar cookie crust plus pumpkin cream cheese filling make this a winner at your Thanksgiving table or any table.
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