Strawberry Pumpkin Tart

Fresh strawberry jam livens up a pumpkin tart. This layered dessert veers from pumpkin pie flavor and lets you taste the fall staple in a different way. Without traditional spices like cinnamon, cloves, and nutmeg, pumpkin retains more of its natural flavor, and it pairs deliciously with strawberry. Vanilla and brown sugar round out the filling, which is creamier than the pie version.

When it comes to the jam, all you need is a little sugar and lemon juice to create a spread that is not overly sweet. A packaged product from the store won’t have the same flavor so it’s best to make it at home. The berries will release their juice once heated, and occasional stirring is all that is needed. Simple and delicious.

Ingredients

Pastry

1 ¾ cups all-purpose flour
10 tablespoons butter
¼ cup sugar
1 egg yolk
4 tablespoons ice water plus extra as needed
¼ teaspoon kosher salt

Strawberry Jam

2 cups sliced strawberries
2 tablespoons lemon juice
½ cup sugar

Pumpkin Filling

15 ounces pumpkin puree
½ cup heavy cream
⅓ cup dark brown sugar
¼ cup sugar
3 egg yolks
1 ¼ teaspoons vanilla extract
¼ teaspoon salt

Since the pastry dough will need to chill in the refrigerator before rolling, begin with this step. Combine the flour, salt, and sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Whisk the egg yolk and 4 tablespoons ice water. Add to 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 disk. Refrigerate wrapped dough for at least 30 minutes.

Once the dough has chilled, roll it out to line an 11-inch tart pan with removable bottom. Chill the tart crust covered for 30 minutes.

Preheat the oven to 350 degrees. Line the tart with aluminum foil and fill with beans or pie weights. Bake for 8 to 10 minutes, or until the crust is a light, golden color. Remove the foil and weights, and bake for about 2 to 5 more minutes, until the bottom is pale and dry to the touch. Allow the crust to cool.

For the jam, combine the lemon juice and sugar in a small saucepan and stir over low heat until combined. Add the strawberries, and simmer over medium-low heat for 25 to 30 minutes, until thickened and bubbly. When you drag a wooden spoon across the bottom of the pan, it should leave a trail. Set aside to cool.

Whisk pumpkin, heavy cream, brown sugar, sugar, egg yolks, vanilla extract, and salt until well-combined. This will be the top layer of the tart.

Spread strawberry jam over the bottom of the cooled crust. Then spread the pumpkin mixture on top of the jam. Bake at 350 degrees for about 40 minutes or until filling has set.

Allow the tart to cool completely. Remove sides of pan and serve tart on its own or with fresh whipped cream.