Seeded Brown Sugar Tart

Similar in flavor to pecan pie, this brown sugar tart is lighter on sweetness and completely free of nuts and corn syrup. A coating of mixed seeds gives the top a crunch and delicate, nutty flavor while creating a mosaic effect that is the only table centerpiece you need. As you sprinkle the sesame, poppy, and unshelled pumpkin seeds onto the unbaked filling, they create a pattern like leaves and light passing through them. The poppy seeds make what seem to me like shadows.

For those with nut allergies who can safely consume seeds, this recipe is a great nut-free alternative to traditional pies featuring ingredients such as pecans and walnuts. Feel free to substitute your favorite seeds based on allergies or preference, and always make sure to check all ingredient labels for allergen information.

Ingredients

Pastry

1 ¼ cups all-purpose flour
2 tablespoons confectioners’ sugar
¼ teaspoon salt
6 tablespoons chilled unsalted butter
1 egg yolk
½ teaspoon vanilla extract
2 tablespoons ice water plus extra as needed

Filling

¾ cup light brown sugar
2 tablespoons granulated sugar
2 tablespoons flour
6 tablespoons melted unsalted butter
¼ cup heavy cream
2 eggs
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Topping

2 tablespoons pepitas (unshelled pumpkin seeds)
1 tablespoon sesame seeds
1 teaspoon poppy seeds

For this tart, I prefer to use a 13 ¾” x 4 ¼” x 1″ rectangular pan with removable bottom. If you use a round pan, make sure it holds the same volume of filling for the best results.

How to Make the Tart Pastry

Begin to prepare the pastry by combining the flour, sugar, and salt in a food processor. Cut the butter into small pieces and pulse into the flour mixture until it resembles breadcrumbs. In a separate bowl, stir the egg yolk, vanilla extract, and water just until combined. Add to the flour mixture and pulse to combine. Add ice water in small amounts as needed just until the dough is shaggy and holds together when a small amount is pinched between your fingers. Turn onto work surface or plastic wrap and gently form into a cohesive rectangle. Refrigerate wrapped dough for at least 30 minutes.

Once the dough has chilled and rested, roll it out to fit the rectangular pan, pressing gently into the fluted edges and trimming any extra around the rim. Return to the refrigerator covered for 30 minutes.

How to Make the Filling and Bake the Tart

Preheat the oven to 400 degrees. Combine the brown sugar, granulated sugar, flour, and salt in a bowl. In a separate bowl whisk the slightly cooled melted butter, heavy cream, eggs, vanilla extract, and salt. Add the wet ingredients to the dry and whisk until the mixture is completely smooth. Pour the filling into the unbaked tart shell.

Sprinkle the seeds evenly on top of the filling so that most of it is covered. While it may be tempting to layer on additional seeds, keep in mind that only those that touch the filling will be secured as the tart bakes…and stay secured later when you slice and serve.

Bake for 10 minutes at 400 degrees then lower the temperature to 350 degrees. Continue baking for about 15 minutes, or until the filling is set. It may rise in the oven above the sides of the crust but will settle as it cools.

Allow the tart to cool completely before serving.