Name: Pumpkin Custard Tart with Red-Wine Caramel Sauce
Cook time: 45 min
Total time: 3 1/4 hr
Yield: Makes 8 servings
Ingredients: 1/2 cup whole almonds with skin (2 1/2 oz), toasted; 1 1/3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; Pinch each of ground ginger, cardamom, cloves, white pepper, and freshly grated nutmeg; 3/4 stick (6 tablespoons) unsalted butter, softened; 1/2 cup sugar; 1 large egg; 3/4 cup packed dark brown sugar; 2 large eggs; 1 tablespoon mild molasses; 1/8 teaspoon salt; 1/8 teaspoon each of ground cinnamon, mace, cloves, and freshly grated nutmeg; 1 3/4 cups canned solid-pack pumpkin (15 oz) or fresh pumpkin purée; 2/3 cup heavy cream; 2 tablespoons pine nuts; Accompaniment: red-wine caramel sauce; a 10- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

Cooks' note:

Dough and filling can be made 2 days ahead and chilled separately, covered.

Recipe notes

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