Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, my favorite pumpkin and pecan tart. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Line crust with parchment paper; place pie weights on parchment. My Favorite Pumpkin and Pecan Tart I was planning to bake a pecan tart for Thanksgiving day, but my boyfriend told me suddenly he wanted to eat pumpkin pie, so I had to change my plan! I made this gorgeous dessert with both pecan nuts and pumpkin, and the result was so delicious.

My Favorite Pumpkin and Pecan Tart is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. My Favorite Pumpkin and Pecan Tart is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have my favorite pumpkin and pecan tart using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make My Favorite Pumpkin and Pecan Tart:

1. Prepare Tart Crust (see Recipe ID: 413156)
2. Take 120 grams Wheat germ biscuits
3. Make ready 30 grams Butter
4. Get 2 tbsp Milk
5. Prepare Pumpkin Filling (I modified Recipe ID: 413156)
6. Prepare 100 grams Kabocha squash (remove the seeds and rind)
7. Make ready 100 grams Cottage Cheese
8. Make ready 1 Egg
9. Prepare 1 1/2 tbsp Sugar
10. Get 1 tsp Rum (optional)
11. Make ready Nut Filling:
12. Prepare 90 grams Pecan nuts
13. Prepare 65 ml ♦ Light or heavy cream
14. Make ready 30 grams ♦ Honey
15. Get 20 grams ♦ Butter
16. Prepare 1 tbsp ♦ Sugar
17. Prepare Finishing:
18. Take 1 1/2 tbsp Apricot jam
19. Get 2 rounded tablespoons Amaretto

This pie is perfect for a holiday dinner, but it's simple enough to make any time you get the urge. Flaky pie crust topped with a layer of creamy pumpkin pie and a layer of gooey pecan pie. This pecan, apple, and pumpkin—pepumpkle, if you will—combines the best of three worlds. The tartness of the apple helps balance out the sweetness of the other two fillings while adding a caramel taste to the mix.

Instructions to make My Favorite Pumpkin and Pecan Tart:

1. [Tart crust] Put the crushed biscuits, butter, and milk in the food processor, and mix until smooth.
2. If you don't have a food processor, put the biscuits in a plastic bag and crush them with a rolling pin. Transfer the biscuits to a bowl and add the melted butter and milk. Mix until evenly blended.
3. Put the biscuit mixture in the tart pan with a removable bottom, and press hard with your hand or a spoon. If you use a fluted tart pan, make sure to fill the biscuit mixture up to the edge, leaving no gaps.
4. [Pumpkin filling] Microwave the kabocha squash until soft. Remove the rind and mash. Strain the kabocha squash to a paste.
5. Add the cottage cheese, egg, sugar, and rum (optional) to the paste. Mix with a whisk or hand blender until smooth.
6. Pour the pumpkin filling into the tart crust you made in Step 3, and smooth out the surface. Lightly tap the pan several times on the counter to remove any air bubbles.
7. Bake in a preheated oven at 180℃/360°F for about 20 minutes. Remove from the oven.
8. [Nut filling] Lightly roast the pecan nuts. Heat the butter in a small sauce pan over medium heat to melt. Add the ♦ ingredients.
9. Heat the mixture while stirring for a few minutes until it thickens. Add the nuts and stir to coat the nuts evenly.
10. Pour the nut filling into the tart from Step 6, and smooth out the surface. Bake in the oven for 10-15 minutes. It's done. Adjust the baking time if necessary.
11. <Finishing> Strain the apricot jam if it is lumpy. Mix the jam with amaretto.
12. While the tart is still hot, brush a generous amount of the mixture over the tart using a pastry brush. This tart will look like the photo when sliced.
13. [Note] Using a tart pan with a removable bottom is recommended. Use any type of pecan nuts; either whole pecan nuts or crushed ones. I used the whole nuts as the photo shows.

However, the pecan and pumpkin keep their distinguished layers. Cook the apples first to reduce the amount of liquid that gets released into the pie—plus, you can reserve that. Sprinkle work surface with powdered sugar. Unroll piecrust, and place on prepared surface. Place wax paper over piecrust and pecans, and lightly roll pecans into crust.

So that’s going to wrap it up for this exceptional food my favorite pumpkin and pecan tart recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!