Pumpkin Tart with Cinnamon Whipped Cream & Cranberry Orange Relish

Stone Hill Winery Pumpkin Tart
  • 1 Can Pumpkin Puree
  • 1 Can Sweet Condensed Milk
  • 2 Eggs
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp salt
  • 6 oz Unsalted Butter Room Temperature
  • 1/4 tsp salt
  • 1 Cup + 1Tbsp powdered sugar Sifted
  • 1/3 Cup + 1Tbsp Almond Flour Sifted
  • 2 tsp vanilla extract
  • 2 Eggs Beaten
  • 2 3/4 Cup + 1Tbsp Cake Flour Sifted
  • 1 tsp Ground Cinnamon
  • 1 Cup Heavy Whipping Cream
  • 1 bag Frozen Cranberries
  • 1 Orange Zested & Juiced
  • 1 Cup Sugar
  1. Cream together the butter and salt, then add powdered sugar and mix
  2. Add the almond flour and vanilla, then mix
  3. Gradually add the beaten egg and 1/2 cup of cake flour and mix
  4. Add the remaining cake flour and fully incorporate together (do not overmix)
  5. Remove from bowl and roll into a disc, then refrigerate for 3 hours
  6. Remove from refrigerator, then roll dough between two parchment papers or baking mats to a thickness of 1/4 inch about 12 inches in diameter
  7. Place the dough gently over a prepared tart pan and blind bake
  1. Cream together the pumpkin puree, eggs, condensed milk and spices to full homogenized
  2. Pour filling into blind baked tart shell and bake for 40-50 minutes in a 325 degree oven
  3. Remove from oven and fully cool before adding toppings
  1. Whip together the cinnamon spice and heavy cream until the consistency of whipped cream.
  2. In a food processor, puree the frozen cranberries, sugar, orange zest and orange juice.
  3. Top cooled tart with whipped cream and cranberry orange relish and serve with a glass of Stone Hill’s Steinberg Red

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