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Pumpkin Tart With Pecan Topping

Pumpkin Tart With Pecan Topping
Perry C. Riddle / Los Angeles Times

Jaggery. Piloncillo. Muscovado. Names for new punk rock bands? Guess again. They're all sugar, made from either the juice of a grassy cane or tree sap. With the rise of interest in ethnic cuisines, the curious seeker of new ingredients ... Read more

Total time: 1 1/2 hours plus 2 hours cooling | Serves 8

Sweet crust

  • 1 1/2 cups flour, plus more for rolling
  • 1/4 cup sugar
  • Salt
  • 3/4 cup (1 1/2 sticks) butter
  • 1 egg

Step 1Mix flour, sugar, dash salt, butter and egg in food processor until dough forms. Roll out dough on floured board to fit 9-inch tart pan. Bake at 400 degrees until pale golden brown, about 15 minutes.


  • 1 1/4 cups solid packed pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup ground jaggery, packed
  • 1/3 cup milk
  • 3/4 cup whipping cream
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons Bourbon

Step 1Place pumpkin, sugar, jaggery, milk, whipping cream, eggs, cinnamon, allspice, ginger, nutmeg, cloves and Bourbon in mixing bowl and beat until smooth and well blended.

Step 2Set tart on baking sheet for easy handling. Pour filling into tart shell. Bake at 350 degrees until filling is just set and pastry is golden, about 45 minutes. Cover pastry edge with foil if you find it is browning too quickly. Remove from oven and cool on wire rack, 2 hours. Refrigerate once completely cool.


  • 1/2 cup chopped toasted pecans
  • 1/2 cup ground jaggery, packed
  • 2 tablespoons butter, melted

Step 1Combine pecans, jaggery and butter. Sprinkle evenly over tart. Cover edge of pastry with foil. Set on rack 4 inches beneath broiler element and broil until topping is caramelized and bubbling, 30 to 60 seconds. Be very watchful as you do this. Serve tart at room temperature or chilled.

Note: From Suvir Saran, a caterer and cooking teacher in New York. Vanilla ice cream or whipped cream flavored with Bourbon make good accompaniments to this tart.


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