Pumpkin Tart

Here is a recipe that I use a LOT in the autumn. It's very easy to make, and everyone loves it! I use pate sucree for my pie crust, but feel free to use your favorite pie crust recipe. If you wish to make this tart even easier, just use the frozen pre-made stuff. HAPPY BAKING!!!

Easy-Breezy Pumpkin Tart
1 uncooked pie crust fitted into a 9x1 1/2 inch tart pan
1 can pumpkin puree
2 eggs-lightly beaten
1 1/2 cup heavy cream
1 tsp. Pumpkin pie spice**
Preheat the oven to 375. Mix together the pumpkin, eggs, cream and pie spice. Pour into the prepared pie shell. Bake for 45-50 minutes until the pie is set. Allow to cool and serve a la mode or topped with whipped cream. If you'd like to get really fancy: Chop up some pecan pralines and sprinkle them over the top of the tart.
** if you don't have pumpkin pie spice just use cinnamon. If you'd like to try making your own place 2 cloves 2 allspice berries in a spice grinder, or grind by hand with a mortar and pestle. add 1/4 tsp. nutmeg and 1/2 tsp. ground cinnamon.

PATE SUCREE

AP Flour 4 2/3 cups
Sugar 2/3 cup
Butter 16 oz
Yolks 4
Cream ¼ cup
Detrompe the flour butter and sugar. Mix the yolks and cream together, and pour through the shoot in a slow steady stream. Run until a ball forms. Turn the dough onto a marble counter and work with the heal of your hand until the dough feels supple and uniform. Cut into 4 pieces (each piece is equal to one tart crust). Press into a pancake shape, wrap in plastic and leave 24 hours in the fridge. Free the dough you will not be using immediately for up to 16 weeks.
Variation: Add ¼ cup of valrhona cocoa powder to flour for a chocolate pate sucree.

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