Pumpkin Mascarpone Tart

PASTRY

220 GRAMS ALL PURPOSE FLOUR

PINCH OF SALT

40 GRAMS WHITE SUGAR

110 GRAMS COLD UNSALTED BUTTER, CUBED

4 TBSP COLD WATER

FILLING

350 GRAMS PUMPKIN PUREE

200 GRAMS SOFT MASCARPONE CHEESE

125 GRAMS BROWN SUGAR

100ml dark maple syrup

1 ½ TSP GROUND CINNAMON

1 TSP GROUND GINGER

1/4 tsp nutmeg

½ TSP ALLSPICE

¼ TSP GROUND CLOVES

½ TSP SALT

1 TSP VANILLA

3 LARGE EGGS

PASTRY DOUGH

  • MIX THE FLOUR, SUGAR AND SALT TOGETHER. ADD IN THE BUTTER CUBES AND USE YOUR HANDS TO PRESS THE BUTTER INTO THE FLOUR, CREATING SMALL PEA SIZED BALLS

  • ADD IN HALF OF THE COLD WATER AND MIX. ADD IN ADDITIONAL WATER TO JUST BRING THE DOUGH TOGETHER WHEN SQUEEZED IN YOUR HAND

  • WRAP THE DOUGH TIGHTLY IN PLASTIC WRAP TO CREATE A DISC. CHILL IN THE FRIDGE FOR 30 MINUTES

FILLING

  • IN A LARGE MIXING BOWL,or food processor, WHISK/blend TOGETHER ALL OF THE FILLING INGREDIENTS UNTIL SMOOTH

  • ROLL OUT THE PASTRY DOUGH TO APPROXIMATELY ¼ INCH THICK. GENTLY FIT INTO AN 8-9 INCH false bottom tart pan, TRIM THE EDGEs. CHILL FOR 15 MINUTES

  • PREHEAT OVEN TO 350F

  • POUR THE PUMPKIN FILLING INTO THE CHILLED CRUST. gently tap out any air bubbles

  • PLACE IN THE OVEN AND BAKE FOR 34-36 MINUTES UNTIL THE CENTRE HAS A SLIGHT WIGGLe and the crust is golden brown

  • REMOVE FROM OVEN AND ALLOW TO REST AND SET FOR FOR AT LEAST 30 MINUTES BEFORE SERVING

  • To make a simple nut brittle/glass for decoration - melt 185 grams of white sugar with 1 tbsp of water over medium low heat, swirling until amber coloured. Use an instant read thermometer to reach 305F. add in a handful of chopped walnuts or pecans and stir. quickly pour the hot sugar mixture on to a piece of parchment paper and spread out evenly with an offset spatula. allow to cool for 10 minutes until set. snap into small shards to adorn the top of the tart with