Pumpkin Sour Cream Tart

Yes, another pumpkin recipe.  Dare I say, the best pumpkin recipe (of the season, at least)?

It might just be because it’s dessert and the others were, technically speaking, breakfast.  It might be because the texture of this tart is the smoothest and creamiest I’ve ever tasted.  It might be because I finally produced a good tart crust (thank you, Dorie).  It might be because it’s spiked with a good 3 Tablespoons of dark rum.  And it might just be because it gave me another excuse to make cinnamon whipped cream.

Whatever the case, it was delicious.  And it’s begging to be a park of your Thanksgiving menu.

Pumpkin Sour Cream Tart
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Yield: 1 tart*


for the crust:
1 1/2 cups all purpose flour
2 Tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 Tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces
2 1/2 Tablespoons very cold (frozen is fine) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

for the filling:
2 cups canned unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup (packed) light brown sugar
2 Tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch of ground cloves
Pinch of nutmeg
Pinch of salt
3 Tablespoons dark rum
2 teaspoons vanilla extract

for the topping:
1 cup heavy cream, cold
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon


For the Dough: Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients.  Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour.  Don’t overdo the mixing – what you’re aiming for is to have some pieces the size of peas and others the size of barley.  Pulsing the machine on and off, gradually add about 3 Tablespoons of water.  Add a little water and pulse once, add some more water, pulse again and keep going that way.  Then use a few long pulses to get the water into the flou.  If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched.  Big pieces of butter are fine.  Scrape the dough out of the work bowl and onto a work surface.

Shape the dough into a disk and wrap it with plastic wrap.  Refrigerate the dough for at least 1 hour before rolling.  Have a buttered 9-inch pie plate (or tart pan) at hand.  You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap.  If you’re working on a counter, turn the dough over frequently and keep the counter floured.  If you are rolling between paper or plastic, make sure to turn the dough over often and to lift the paper or plastic so that it doesn’t roll into the dough and form creases.

Refrigerate the crust while you preheat the oven to 400 degrees F.  Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust and fill with dried beans (or pie weights).  Put the pie plate on a baking sheet and bake the crust for 25 minutes.  Carefully remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon.  For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or until the crust is very lightly colored.  (To fully bake the crust, bake until golden brown, about another 10 minutes).  Transfer the pie plate to a rack and cool to room temperature before filling.

For the filling: Center a rack in the oven and preheat to 450 degrees F.  Line a baking sheet with parchment or silicone mat and put the pie plate (or tart pan) on it.

Put all of the filling ingredients in a food processor and process for 2 minutes, stopping to scrape down the sides of the bowl once or twice.  Alternatively, you can whisk the ingredients together vigorously in a mixing bowl.  Rap the work bowl or mixing bowl against the counter to burst any surface bubbles, and pour the filling into the crust.

Bake for 10 minutes, then reduce the oven temperature to 300 degrees F and continue to bake for 35-45 minutes longer (20-25 minutes for a tart), or until a knife inserted close to the center comes out clean.  Transfer the pie (or tart) to a rack and cool to room temperature.

For the cinnamon whipped cream:  Chill a medium metal mixing bowl in the freezer for at least 20 minutes.  Add the heavy cream to the chilled bowl and whip with an electric mixer until thickened.  Gradually beat in the powdered sugar and cinnamon until stiff peaks form.  Cover and chill until ready to serve.

For this tart, I chilled the whipped cream (keep it sealed in an airtight container in your fridge while it chills so it doesn’t pick up any other flavors in there) then piped it onto the cake using a large star tip.

*This recipe will make enough dough for one large tart and probably 4 small tartlets.  You will definitely have extra dough and filling if you make a tart instead of a pie.  If you are only making a tart (and do not wish to also make tartlets), I would try to halve the recipe (or even cut it into thirds) since the tart is so much thinner than a pie and you will end up wasting a ton of delicious filling. 

Source: Sour Cream Pumpkin Tart & Good for Everything Pie Dough adapted from Dorie Greenspan’s Baking: From My Home to Yours; Cinnamon Whipped Cream from Paula Dean via FoodNetwork.com


One thought on “Pumpkin Sour Cream Tart

  1. Pingback: Pumpkin Agnolotti « Recipes Remembered

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