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My Favorite Pumpkin and Pecan Tart

My Favorite Pumpkin and Pecan Tart

Enjoy the combination of pumpkin filling, crunchy nuts, and aromatic amaretto. This dessert was very popular at our Thanksgiving Day party.

Ingredients: 18 cm tart pan

Tart Crust (see Recipe ID: 413156)
Wheat germ biscuits
120 g
Butter
30 g
Milk
2 tablespoons
Pumpkin Filling (I modified Recipe ID: 413156)
Kabocha squash (remove the seeds and rind)
100 g (about 150 g with rind)
Cottage Cheese
100 g
Egg
1
Sugar
1-1 1/2 tablespoons
Rum (optional)
1 teaspoon
Nut Filling:
Pecan nuts
80-90 g (the enough amount to cover the bottom of the tart pan)
♦ Light or heavy cream
65 ml
♦ Honey
30 g
♦ Butter
20 g
♦ Sugar
1 tablespoon
Finishing:
Apricot jam
1 1/2 tablespoons
Amaretto
2 rounded tablespoons (about 1.5 times of the jam)

Steps

1. [Tart crust] Put the crushed biscuits, butter, and milk in the food processor, and mix until smooth.
2. If you don't have a food processor, put the biscuits in a plastic bag and crush them with a rolling pin. Transfer the biscuits to a bowl and add the melted butter and milk. Mix until evenly blended.
3. Put the biscuit mixture in the tart pan with a removable bottom, and press hard with your hand or a spoon. If you use a fluted tart pan, make sure to fill the biscuit mixture up to the edge, leaving no gaps.
4. [Pumpkin filling] Microwave the kabocha squash until soft. Remove the rind and mash. Strain the kabocha squash to a paste.
5. Add the cottage cheese, egg, sugar, and rum (optional) to the paste. Mix with a whisk or hand blender until smooth.
6. Pour the pumpkin filling into the tart crust you made in Step 3, and smooth out the surface. Lightly tap the pan several times on the counter to remove any air bubbles.
7. Bake in a preheated oven at 180℃/360°F for about 20 minutes. Remove from the oven.
8. [Nut filling] Lightly roast the pecan nuts. Heat the butter in a small sauce pan over medium heat to melt. Add the ♦ ingredients.
9. Heat the mixture while stirring for a few minutes until it thickens. Add the nuts and stir to coat the nuts evenly.
10. Pour the nut filling into the tart from Step 6, and smooth out the surface. Bake in the oven for 10-15 minutes. It's done. Adjust the baking time if necessary.
11. <Finishing> Strain the apricot jam if it is lumpy. Mix the jam with amaretto.
12. While the tart is still hot, brush a generous amount of the mixture over the tart using a pastry brush. This tart will look like the photo when sliced.
13. [Note] Using a tart pan with a removable bottom is recommended. Use any type of pecan nuts; either whole pecan nuts or crushed ones. I used the whole nuts as the photo shows.

Story Behind this Recipe

I was planning to bake a pecan tart for Thanksgiving day, but my boyfriend told me suddenly he wanted to eat pumpkin pie, so I had to change my plan! I made this gorgeous dessert with both pecan nuts and pumpkin, and the result was so delicious.