Gluten-Free Pumpkin Tart with Almond Flour Crust
Serves 820 mins prep40 mins cook
This gluten-free pumpkin tart combines a creamy, spiced pumpkin filling with a tender almond flour tart crust. Seems fancy, but it's easier than pie!
0 servings
What you need
Instructions
0 Position a rack in the lower third of the oven and preheat to 325ºF. 1 In a medium bowl, whisk together the sugar, pumpkin spice, and salt. 6 Whisk in the eggs and egg yolks, then the maple syrup, squash puree, crème fraîche or sour cream, milk or cream, and vanilla. 4 Strain the filling through a medium-mesh sieve to get it super smooth and remove any eggy bits. 2 Pour the filling into the parbaked crust and bake at 325º until the tart wobbles slightly like Jell-o when you give it a wiggle, 30-40 minutes. 5 Cool completely, 1 hour, then chill until firm, at least 2 hours. The tart is best the day of baking when the crust is crisp, but it keeps well, refrigerated airtight, for up to several days. 3 To serve, remove the sides from the tart pan and transfer the tart to a serving platter. Top the tart with the whipped crème fraîche, sprinkle with toasted nuts, and drizzle with a bit of maple syrup. Cut into wedges and serve.View original recipe