Pumpkin Brûlée Tart

Directions

1. Pate Brisee: In a mixing bowl, whisk together the dry ingredients. Cut the butter into the dry mix with a pastry cutter until pea sized. Add the cold water one tablespoon at a time until you can bring the dough together with your hands into a ball. Wrap in plastic, flatten into a disk and refrigerate for at least an hour.
2. Bake the crust: Preheat the oven to 375 degrees and grab your 9 inch tart pan with a removable bottom. On a floured work surface, roll out the dough until 1/4 inch thick and large enough to fit the tart pan. Transfer the rolled out dough to your tart pan and cut off any scraps. Freeze for 10 minutes. Place a parchment round inside the tart and fill with baking weights (dry beans or rice would be fine too!). Bake for 20 minutes, remove the weights and bake for another 5-10 minutes to set the bottom. You may need to press it down if it bubbles up at all.
3. Filling: Turn the oven down to 350 degrees. In a mixing bowl, combine the eggs and sugar and whisk until smooth. Add the pumpkin, spices, salt and vanilla and whisk together. Fold in the heavy cream. Fill your tart pan, leaving about 1/8 inch for it to expand. You'll have extra filling, so feel free to bake in ramekins as is for a pumpkin pudding! Bake the tart at 350 degrees for 25-30 minutes until the custard is set when you jiggle the pan. Allow the tart to cool before dusting the top with sugar and using a kitchen torch to brûlée it. This can also be done in your oven with the broiler. Serve immediately!