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For Dough:
1/2 Cup Whole Almonds, with skin toasted
1 1/3 Cups All-purpose Flour
1/2 Tspn Baking Powder
1/2 Tspn Salt
1/4 Tspn Cinnamon
Pinch each of Ground Ginger, Cardamom, Cloves, White Pepper, and freshly grated Nutmeg
3/4 Stick (6 Tbsps) Unsalted Butter, softened
1/2 Cup Sugar
1Each Large Egg

For Pumpkin Filling:
3/4 Cup packed Dark Brown Sugar
2 Each Large Eggs
1 Tbsp Mild Molasses
1/8 Tspn Salt
1/8 Tspn each of Ground Cinnamon, Mace, Cloves, and freshly grated Nutmeg
1 3/4 Cups canned solid-pack Pumpkin
2/3 Cup Heavy Cream
2 Tbsps Pine Nuts

Pomegranate Caramel Sauce:
1/2 Vanilla Bean, halved lengthwise
1 Cup Pomegranate Juice
1 1/3 Cups Sugar
1/4 Cup Water
1 Tspn Unsalted Butter

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Pumpkin Custard Tart with Pomegranate Caramel Sauce

For the Dough:
Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground. Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours. Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.

Assemble and bake Tart:
Preheat oven to 375°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.) Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack. Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.

For Pomegranate Caramel Sauce:
Scrape seeds from vanilla bean into a small non-reactive saucepan, then add pod and pomegranate juice. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod. While juice is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden. Remove from heat, then carefully pour reduced pomegranate juice down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, this will take about 5 minutes. Stir in butter and serve warm.

**Tip: As seen on the show, this recipe pairs perfectly with a Harvest Moon Beer! 

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