Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my favorite pumpkin and pecan tart. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Martha Stewart and TV chef Thomas Joseph make a pumpkin pecan tart that will please both pumpkin pie and pecan pie enthusiasts alike. Reviews for: Photos of Pumpkin Tart With Pecan Crust. This recipe is now one of my favorites.

My Favorite Pumpkin and Pecan Tart is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. My Favorite Pumpkin and Pecan Tart is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have my favorite pumpkin and pecan tart using 19 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make My Favorite Pumpkin and Pecan Tart:

1. Take Tart Crust (see Recipe ID: 413156)
2. Prepare 120 grams Wheat germ biscuits
3. Make ready 30 grams Butter
4. Get 2 tbsp Milk
5. Take Pumpkin Filling (I modified Recipe ID: 413156)
6. Prepare 100 grams Kabocha squash (remove the seeds and rind)
7. Prepare 100 grams Cottage Cheese
8. Prepare 1 Egg
9. Make ready 1 1/2 tbsp Sugar
10. Take 1 tsp Rum (optional)
11. Get Nut Filling:
12. Take 90 grams Pecan nuts
13. Prepare 65 ml ♦ Light or heavy cream
14. Make ready 30 grams ♦ Honey
15. Take 20 grams ♦ Butter
16. Prepare 1 tbsp ♦ Sugar
17. Take Finishing:
18. Prepare 1 1/2 tbsp Apricot jam
19. Take 2 rounded tablespoons Amaretto

This Thanksgiving combine two favorite holiday desserts in a tart loaded with pumpkin and pecans. With a crust like a nutty shortbread cookie and a smooth, creamy filling — it's. This year our Thanksgiving was pretty laid back. I took my very favorite Pumpkin Pie with Caramel Pecan Topping and switched it up a bit.

Steps to make My Favorite Pumpkin and Pecan Tart:

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.

At first I was just going to bake it as a tart instead of pie, but at the last minute I decided to add some fresh cranberries to the. Stir the pumpkin filling and pour it into the pastry shell; arrange the pecans on top. These pecan pie tarts are inspired by my grandmother's pecan pie recipe. Made with a salted pecan filling Made with my favorite homemade pie crust and a salted pecan filling, they're a welcome Though nothing will ever beat classic apple pie or creamy pumpkin pie in my mind, classic pecan pie. Pumpkin Pecan Tarts recipe: Try this Pumpkin Pecan Tarts recipe, or contribute your own.

So that’s going to wrap this up with this exceptional food my favorite pumpkin and pecan tart recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!