Pumpkin and Maple Syrup Tart

Name: Pumpkin and Maple Syrup Tart
Prep time: 30 min
Cook time: 50 min
Total time: 140 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter (cold, diced); 1 tbsp granulated sugar; 1/4 tsp salt; 3-4 tbsp ice water; 1 3/4 cups pumpkin purée (fresh or canned); 3/4 cup maple syrup; 3 large eggs; 1/2 cup heavy cream; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp salt

140 min 8 slices Medium

All Recipes

A rich and velvety pumpkin tart enhanced with the sweet touch of maple syrup, perfect for autumn gatherings.

Prep

30 min

Cook

50 min

Total

140 min

Servings

Difficulty

Medium

Pumpkin and Maple Syrup Tart is a delightful dessert that beautifully captures the essence of autumn. Combining the earthy sweetness of pumpkin with the rich, caramel-like notes of maple syrup, this tart is a celebration of seasonal flavours. Perfect for Thanksgiving or any fall gathering, this tart offers a unique twist on the classic pumpkin pie. The creamy filling and buttery crust make it an irresistible treat that will impress your guests.

Ingredients

Servings

Tart Crust

Filling

Instructions

Prepare the crust

In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough begins to form clumps.

Pro tip: Avoid over-processing to prevent a tough crust.

Chill the dough

Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Pro tip: Chilling prevents the crust from shrinking during baking.

Roll out the crust

On a lightly floured surface, roll out the dough to fit a 23 cm (9-inch) tart pan. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.

Pro tip: Roll from the centre outward for an even thickness.

Blind bake the crust

Preheat the oven to 190°C (375°F). Line the crust with parchment paper and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden.

Pro tip: Blind baking ensures a crisp crust.

Prepare the filling

In a large bowl, whisk together pumpkin purée, maple syrup, eggs, cream, cinnamon, ginger, nutmeg, and salt until smooth.

Pro tip: Ensure all ingredients are well combined for a uniform filling.

Fill the crust

Pour the pumpkin mixture into the pre-baked crust. Smooth the top with a spatula.

Pro tip: Tap the tart gently on the counter to remove air bubbles.

Bake the tart

Reduce oven temperature to 180°C (350°F). Bake the tart for 40-45 minutes, or until the filling is set and a skewer inserted into the centre comes out clean.

Pro tip: Cover the edges with foil if they brown too quickly.

Cool and serve

Allow the tart to cool completely on a wire rack before slicing and serving.

Pro tip: This helps the filling to fully set and enhances flavour.

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Tips & Tricks

<ul><li>Use fresh pumpkin for the best flavour, but canned pumpkin purée works well too.</li><li>Chill the tart crust before baking to prevent shrinking.</li><li>Maple syrup adds a unique sweetness; adjust to your taste.</li><li>Ensure the tart cools before slicing for clean cuts.</li></ul>

Serving Suggestions

Serve this Pumpkin and Maple Syrup Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. It pairs wonderfully with a hot cup of coffee or a spiced tea. You can prepare the tart a day in advance and store it in the refrigerator. Simply allow it to come to room temperature before serving, or enjoy it chilled for a refreshing dessert option.