Name: Pumpkin Tart with Anise-Seed Crust
Cook time: 30 min
Total time: 3 hr (includes making pastry)
Yield: Makes 8 servings
Ingredients: Sweet pastry dough; 1 tablespoon anise seeds; 1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling); 3/4 cup sugar; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 3/4 teaspoon grated nutmeg; Pinch of ground cloves; 1/4 teaspoon salt; 3 large eggs, lightly beaten; 1 1/3 cups heavy cream; Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans; Accompaniment: lightly sweetened whipped cream

A pumpkin pie and a fruit tart on a credenza waiting for their moment to shine.

Pumpkin Tart with Anise-Seed CrustJonny Valiant

Truth be told, its hard to reinvent the Thanksgiving wheel year after year. But this crust—anise seeds baked into sweet pastry dough—is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.

Cooks' note:

Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.

Recipe notes

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