TRIPLE GINGER PUMPKIN TART

Serves: 8

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TRIPLE GINGER PUMPKIN TART

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

~ Adapted from The Weekend Baker By Abby Dodge www.abbydodge.com Pastry Chef Abby Dodge is our Resident Pastry Chef on the Radio, a widely respected baking expert as well as a popular cookbook author, food writer and instructor.

Ingredients

FOR THE CRUST:

• 1 cup (5 ounces) finely ground gingersnap cookie crumbs
• 1 tablespoon granulated sugar
• 3 tablespoons (1 1/2 ounces) unsalted butter, melted

FOR THE FILLING:

• 6 ounces cream cheese, softened slightly
• 3/4 cup (5 1/4 ounces)firmly packed light brown sugar
• 3/4 cup solid-pack pumpkin puree (not seasoned pumpkin pie filling)
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon table salt
• 1 large egg yolk
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1 tablespoon finely chopped crystallized ginger; more for garnish
• Whipped cream for garnish (optional)

Instructions

MAKE THE CRUST:

1. Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9-1/2-inch fluted tart pan with a removable bottom.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened. Put the crumbs in the tart pan and cover with a piece of plastic wrap. Using your fingers on top of the plastic to spread the crumbs so that they coat the bottom of the pan and start to climb the sides. Press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. (I like to use a metal measuring cup with straight sides and a flat base for this task.)
3. Bake the crust until it smells nutty and fragrant, about 12 minutes. Set the baked crust on a rack and let it cool. The crust can be made up to one day ahead of filling and stored at room temperature, wrapped well in plastic.

FILL AND BAKE THE TART:

1. Position a rack in the center of the oven and heat the oven to 325°F.
2. In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or hand-held mixer on medium speed until smooth and lump-free, about 3 minutes. Add the pumpkin, cinnamon, ginger, and salt and continue beating until well blended, about 1 minute. Add the egg yolk, egg, and vanilla and beat until just incorporated. Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.
3. Scrape the filling into the crust and spread it evenly. Bake until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes. Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3 hours. Garnish with whipped cream and crystallized ginger if you like.

HOMEMADE ROASTED PUMPKIN PURE:

1. Makes about 2 cups 1 sugar pumpkin or butternut squash (3 1/2 to 4 pounds)

PROCEDURE:

1. Heat oven to 425 degrees. Cut the pumpkin or squash in half and scoop out the seeds. Place pumpkin halves, cut side down, on a large rimmed baking sheet. Roast until tender, about 45 to 60 minutes. Set on a rack to cool.
2. When cool enough to handle, scoop out the flesh and pile it into a food processor (discard skin) and process until smooth.
3. Set a colander or large sieve in a large bowl and line with a double layer of cheesecloth (a paper towel works too). Scrape the pumpkin puree into the cheesecloth-lined colander. Cool completely, then cover with plastic and refrigerate until well drained.

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