Pumpkin Caramel Tart with Toasted Hazelnut Crust
Ingredients
- 1¼ cups skin-on hazelnuts
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- Pinch of cream of tartar
- 1¼ cups granulated sugar, divided
- 1 cup heavy cream
- 1 cup canned pumpkin purée
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1½ teaspoons finely grated peeled ginger
- ¾ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 3 large eggs
- Whipped cream (for serving)
- A 9-inch springform pan
Instructions
Pumpkin-Caramel Tart with Toasted-Hazelnut Crust serves 8 original recipe by Bon Appetit.
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