Fall Leaf Dessert Recipe
A seasonal dessert featuring a blend of autumn flavors.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- 2
Add Butter
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Incorporate Wet Ingredients
Add the egg yolk and vanilla extract to the mixture, and stir until the dough just comes together. Avoid overmixing.
- 4
Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Preheat Oven
Preheat your oven to 350°F (175°C) while the dough is chilling.
- 6
- 7
Blind Bake
Bake the crust for 15 minutes, then remove from the oven and set aside to cool.
Filling Preparation
- 8
Mix Filling Ingredients
In a large bowl, combine pumpkin puree, brown sugar, heavy cream, eggs, ground cinnamon, ground nutmeg, ground ginger, salt, and maple syrup. Mix until smooth and well blended.
- 9
Pour Filling into Crust
Pour the pumpkin filling into the cooled crust, spreading it evenly.
- 10
Bake Filling
Bake the tart in the oven for 40-45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- 11
Cool Down
Remove the tart from the oven and let it cool to room temperature.
Topping Preparation
- 12
Prepare Topping
Once the tart is cooled, top it with whipped cream. Sprinkle with chopped pecans and a dusting of ground cinnamon.