The Baking Coach: Pumpkin Crisp Tart

THIS IS WHAT YOU NEED

THIS IS WHAT YOU DO

Make the Crust:

1. Combine the dry ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
2. Add the butter: Cut the cold butter into small cubes. Using your hands or a pastry cutter, rub or cut the butter into the flour mixture until it becomes crumbly, with some pea-sized bits of butter remaining.
3. Add water: Make a well in the center of the mixture and add 2 tablespoons of ice water (or orange juice). Gently mix with a fork or your hands until the dough comes together. If it’s too dry, add the remaining tablespoon of water.Chill (optional but recommended):
4. Wrap the dough in plastic wrap and refrigerate for about 15–30 minutes for easier handling.

Prepare the Filling:

In a small bowl, whisk together the pumpkin, egg, sugar, and pumpkin pie spice until smooth. Set aside.

Make the Cinnamon Topping:

In a separate bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter in small pieces. Use your fingertips to work the butter into the dry ingredients until the mixture forms crumbs. Don’t overmix—it should be crumbly, not pasty.

Assemble & Bake:

1. Preheat your oven to 350°F (175°C).
2. Press the dough into the bottom and slightly up the sides of a 9-inch round pan (like a cake or pie pan). Use a fork to prick the bottom of the crust a few times to prevent bubbling.
3. Add the filling: Spread the pumpkin mixture evenly over the crust, leaving a small border around the edge.
4. Top it off: Sprinkle the cinnamon topping evenly over the pumpkin filling
5. Bake: Place the pan on a baking sheet (to catch any drips) and bake for 25–30 minutes, or until the topping is lightly golden and the center is set.
6. Cool & serve: Let cool slightly before slicing. Serve warm or at room temperature.