Caramel-Pumpkin Tart - Recipe from Price Chopper
Caramel-Pumpkin Tart
This decadent Caramel-Pumpkin Tart features a buttery crust filled with a rich blend of whole milk ricotta cheese, brown sugar, and pumpkin, baked to perfection. Topped with a luscious layer of homemade caramel and a vibrant cranberry topping, this dessert is a delightful symphony of flavors and textures. Found in the Gatherings Holiday 2023 magazine.
This decadent Caramel-Pumpkin Tart features a buttery crust filled with a rich blend of whole milk ricotta cheese, brown sugar, and pumpkin, baked to perfection. Topped with a luscious layer of homemade caramel and a vibrant cranberry topping, this dessert is a delightful symphony of flavors and textures. Found in the Gatherings Holiday 2023 magazine.
- Line outside of 9-inch springform pan with aluminum foil; line rimmed baking pan with foil. In food processor, pulse flour, sugar and salt until combined; add butter and pulse just until mixture resembles coarse meal with no large pieces. Add egg yolk and cream; pulse just until mixture comes together. Form dough into a disk; wrap with plastic wrap and refrigerate at least 1 hour or overnight.
- Lightly dust work surface and rolling pin with flour. Unwrap dough; roll into 13-inch circle and transfer to prepared springform pan. Gently press dough into bottom and up sides of pan without stretching the dough; the edges should look ragged. Cover with plastic wrap; refrigerate at least 30 minutes or overnight.
- Position oven rack in bottom third of oven; preheat oven to 350°. Place springform pan on prepared rimmed baking pan; prick bottom and sides of crust with fork at 1-inch intervals. Line bottom and sides of crust with foil; add pie weights or beans. Bake crust on baking pan 15 minutes or until edges are firm; carefully remove foil and weights. Bake crust on baking pan 10 minutes or just until bottom is firm, popping any bubbles that form with toothpick; cool on wire rack 30 minutes.
- In medium bowl, beat cheese and brown sugar on medium speed 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, pumpkin pie spice and salt; beat 2 minutes or until well combined. Reduce speed to low; add cream and beat until combined.
- Slowly pour filling into prepared crust. Bake tart 45 minutes or until filling has puffed slightly and surface appears dry; cool on wire rack 1 hour or until completely cool and firm.
- In small saucepan, cook brown sugar, butter and salt over medium heat 5 minutes or until sugar is melted and starts to darken around edges, stirring constantly. Slowly pour heavy cream down side of pan in steady stream, whisking to combine; cook 10 minutes, whisking occasionally. Stir in rum; cook 2 minutes. Transfer caramel to medium bowl; refrigerate 15 minutes or until completely cooled.
- Spread caramel over pumpkin layer; cover with plastic wrap and refrigerate at least 4 hours or overnight.
- In small saucepan, cook cranberries, sugar and ¼ cup water over medium-high heat 15 minutes or until cranberries burst and mixture has thickened, stirring occasionally; cool.
- Run knife around edge of tart to loosen; remove ring from pan. Carefully remove tart from bottom of pan; transfer to serving plate. Top tart with Cranberry Topping and pecans; cut tart into 12 slices.
- To toast pecans: In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool. Store in an airtight container at room temperature up to 3 days. Prepared, cooled Cranberry Topping can be refrigerated in an airtight container up to 2 days. Prepared, cooled crust can be wrapped in plastic wrap and refrigerated overnight. Cut tart with a large knife dipped in hot water.
