Mostly Sourdough

All things sourdough

  • Home
  • About
    • Culinary School Adventures
      • Intro to Baking & Pastry
  • Recipes
    • Breads
    • Breakfast
    • Brownies/Bars
    • Cake
      • Cupcakes
    • Candy
    • Cookies
    • Custards
    • Drinks
    • Ice Cream
    • Muffins
    • Pie
    • Savory Items
    • Scones
    • Vegan
  • Contact

Pumpkin Brûlée Tart

November 19, 2018 by Sophie Leave a Comment

Whoa guys. Thanksgiving is just a few days away!

Do you have your menus set already? Need a dessert idea?

Today I’ve brought you a fun spin on your typical pumpkin pie.

This tart is perfect for Thanksgiving! It checks all the boxes of what you want in a pumpkin pie, with an easy and exciting twist. A torched sugar top just like crème brûlée.

The sugar topping mixes with the spiced pumpkin filling, and gives you a delicious crunchy pop in each bite. It’s so good! I totally get a bit of an unhealthy satisfaction from using my kitchen torch. You feel so powerful!

I’ll admit, I am definitely a pumpkin pie purist. I like my pumpkin pie the way my mom’s been making it for as long as I can remember. I have it every year for my birthday instead of cake.

Buuuut I consider this something different than my go-to pie. It’s a pumpkin tart, not pie. But so yummy. Make it!

Pumpkin Brûlée Tart

From Mostly Sourdough at https://mostlysourdough.com/2018/11/pumpkin-brulee-tart/

https://mostlysourdough.com/wp-content/uploads/2018/11/untitled-10.jpg
Prep: 20mCook: 1hYield: 8-12Total: 1h 20m

Pumpkin tart with a brûlée top

You'll Need...

  • Pate Brisee:
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed and cold
  • 1/4 cup ice water
  • Filling:
  • 2 eggs
  • 3/4 cup brown sugar
  • 15 ounce can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2/3 cup heavy cream
  • Extra sugar for torching

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!

Additional Notes

You can make this tart ahead of time, store it in the fridge, and just brulee the top when you are ready to serve it.

Generated with ♥︎ by Matcha Print

I’ve made pumpkin crème brûlée before, and this tart version is so my new fave. Any excuse to use my kitchen torch is a great idea. 😉

This tart would be a wonderful addition to your Thanksgiving menu. It’s easy to prep ahead of time and is a new and exciting way to impress. Plus, it’s delicious!

Filed Under: Custards, Pie

« Veggie Pot Pies
Jalapeño Cornbread Mac & Cheese »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search the site…

Explore Categories…

Archives

Keep in Touch!

Receive updates via email

Insta Feed

Sourdough Discard Blood Orange Madeleines 🍊🍋 Sourdough Discard Blood Orange Madeleines 🍊🍋🍰

These cute little madeleines are on the blog today! Fluffy little tender cakes flavored with both blood orange and lemon zest, topped with a simple blood orange glaze. A great way to use up sourdough discard, and the perfect little treat. Find the recipe at mostlysourdough.com, or link in bio. ❤️

#linkinbio #ontheblog #sourdough #sourdoughdiscard #sourdoughstarter #foodblogfeed #thebakefeed #easyrecipes #edibleflowers #foodblogger #dessert #valentinesdesert #sourdoughdiscardrecipe #madeleines #foodstyling #canonphotography #bloodorange #bakingathome #cottagecoreaesthetic
FLOUR + FLOWERS! 🤍 Chocolate orange rye sourdou FLOUR + FLOWERS! 🤍 Chocolate orange rye sourdough all painted up. 🌼🍫🍊 I used some fresh milled rye flour in this loaf, along with extra dark cocoa powder, fresh orange zest, honey and chocolate chunks. 🤤

I’m not the best at painting, but I’ve been wanting to try something like this since I saw @sleepingmakesmehungry beautiful floral loaves a while back, and @lovealldesignco more recently. 🎨🌸🤍

I used food dye gel mixed with a little water as the paint, scored with my @wiremonkeyshop Poco lame & baked in my @challengerbreadware pan as always. 🌾🍫🍞

#sourdough #sourdoughbread #chocolatebread #breadart #floralpainting #sourdoughbreadart #breaddesign #edibleflowers 
#sourdoughscoring #breadlover #breadmaking #wildyeast #naturallyleavened #artistsofinstagram #fermentation
I ❤️ blood orange season! 🍊 I wanted to sha I ❤️ blood orange season! 🍊 I wanted to share this small batch marmalade recipe I make each year. The perfect accompaniment to toast with salted butter. Toast is truly one of my favorite foods, and I love making jams & preserves to enjoy with fresh bread. 🍊🧈🍞 Also, this beautiful wood serving board is by my very talented brother @jeffremer! 🤍

Small Batch Blood Orange Marmalade: (Makes 1 pint)

300g blood oranges (2-3 oranges)
1/2 lemon
300g water
250g granulated sugar

Peel the oranges and 1/2 lemon, and slice the rind into thin strips and pieces. Remove the seeds from the fruit, slice into smaller chunks and set aside.

Combine the peels and water in a stainless steel pot over medium heat. Bring to a boil, lower the heat to a simmer and cover the pot. Simmer for 20-30 minutes until the peels are tender. You may need to add more water as necessary.

Add the sugar and the fruit to the pot and cook over high heat, stirring occasionally. Boil for 6-8 minutes until the syrup thickens. 

Transfer to a pint jar and allow to cool uncovered before covering and storing in the fridge.

#toast #sourdough #jam #homemadejam #marmalade #sourdoughbread #easyrecipes #breakfast #bloodorange #orangemarmalade #howto
Here’s a wheat stalk loaf with a fun mirrored bo Here’s a wheat stalk loaf with a fun mirrored border pattern. 🌾🍞 Another submission for the #mywheatstalk challenge by @artbreadlove. 🤍

Scored with my @wiremonkeyshop lame, baked in my @challengerbreadware pan, using the 5 minute score by @sourly. This is actually a loaf from last summer, but I never posted the full scoring video. Inspired by my wheat stalk tattoo 🤍🌾

#sourdough #scoringvideo #sourdoughbread #sourdoughscoring #breaddesign #wildyeast #howto #breadart
Back with one of my go-to favorite sourdough desig Back with one of my go-to favorite sourdough designs. A quilty wheat stalk pattern for the #mywheatstalk challenge by @artbreadlove. 🌾🤍 I love this quilty pattern because it’s such a fun one to score, and even with little variations it always bakes up beautifully. 

Got to use my new @thebreadmat for this bake (these are truly awesome @rosehillsourdough 👍🏻). Scored as always with my @wiremonkeyshop Poco lame, and baked in my @challengerbreadware pan. Using the @sourly 5 minute score. 🤍🌾

#sourdough #scoringvideo #sourdoughbread #sourdoughscoring #breaddesign #wildyeast #howto #breadart
Fresh start for the new year, felt only right to d Fresh start for the new year, felt only right to do a single slash loaf. I’m always tempted to score a more complex design, but I tend to keep it simple with slashing inclusion loaves. 🌾🍞

This was a delicious cranberry & roasted chestnut bread I made with some beautiful flours from @bartonspringsmill in atx. 🤍🌾 Used their purple straw wheat & rouge de Bordeaux. Slathered a slice in some softened butter with flaky sea salt for a go-to snack. Also had to flag the two quick 🐈🐈‍⬛ cameos!

#sourdough #chestnuts #scoringsourdough #toast #butteredtoast #sourdoughbaking #sourdoughbread #canonphotography #asmr #abyssiniancat #wholegrain

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress