Maple-Pumpkin Tart

Name: Maple-Pumpkin Tart
Prep time: 15 min
Yield: servings: 12
Ingredients: 2 cups all-purpose flour (spooned and leveled), plus more for work surface; 2 tablespoons sugar; 1/2 teaspoon coarse salt; 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 1/2-inch pieces; 1 large egg yolk; 2 tablespoons ice water; 6 tablespoons (3/4 stick) unsalted butter, melted and cooled; 1 cup pure maple syrup; 2 large eggs; 1/4 cup heavy cream; 1/2 teaspoon coarse salt; 1 1/3 cups pure pumpkin puree (from a 15-ounce can); 2 teaspoons finely grated lemon zest; 2 1/4 cups fresh breadcrumbs (from 7 ounces white or brioche bread)

Maple-Pumpkin Tart was pinched from <a href="http://www.marthastewart.com/331756/maple-pumpkin-tart" target="_blank">www.marthastewart.com.</a>

"Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling...."

INGREDIENTS

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2 cups all-purpose flour (spooned and leveled), plus more for work surface

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2 tablespoons sugar

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1/2 teaspoon coarse salt

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14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 1/2-inch pieces

•

1 large egg yolk

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2 tablespoons ice water

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6 tablespoons (3/4 stick) unsalted butter, melted and cooled

•

1 cup pure maple syrup

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2 large eggs

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1/4 cup heavy cream

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1/2 teaspoon coarse salt

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1 1/3 cups pure pumpkin puree (from a 15-ounce can)

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2 teaspoons finely grated lemon zest

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2 1/4 cups fresh breadcrumbs (from 7 ounces white or brioche bread)

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