Pumpkin Pecan Buttermilk Tart With Cinnamon Whipped Cream

This tart is a showstopper for holiday meals -- lighter and more festive
than plain pumpkin pie. Use canned pumpkin puree.

Make Ahead: Wrap the dough in plastic wrap and refrigerate for up to 3
days
(then let come to room temperature and press into the tart pan). Or bake
the
tart, cover and refrigerate up to 3 days in advance; bring to room
temperature before serving. Make the flavored whipped cream the same day
it
will be served.

Makes one 10-inch tart (about 10 servings)


For the crust

1 cup flour (spoon flour into dry-measure cup and level off), plus more
for dusting
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 12 pieces
1 large egg
1 teaspoon water, as needed

For the filling

1 1/2 cups canned pumpkin puree
3 large eggs
2/3 cup sugar, plus 2 tablespoons for sprinkling the top of the tart
before baking
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup low-fat buttermilk
1 cup pecan pieces, coarsely chopped

For the cinnamon whipped cream

1 cup cold heavy cream
2 tablespoons sugar
1 teaspoon ground cinnamon

Have ready a 10-inch fluted tart pan with removable bottom. For the
crust: Combine the flour, sugar, baking powder and salt in the bowl of a
food processor. Pulse several times to mix. Add the butter and pulse
repeatedly until a coarse mixture with pea-size pieces forms. Add the egg
and pulse about 20 times at 1-second intervals to make the dough form a
ball. If it resists, add no more than 1 teaspoon of water, and pulse to
combine. Transfer the dough to a lightly floured work surface or wrap the
dough in plastic wrap and refrigerate for up to 3 days. When you are
ready to bake, set an oven rack at the lowest level of the oven; preheat
to 350 degrees. Reserve one-third of the dough. Flour the remaining dough
and press it into a disk. Place the disk of dough into the tart pan and
use the floured palm of one hand to press it to cover the bottom of the
pan. Divide the remaining dough into 3 pieces and roll each into a
pencil-thick strand about 10 inches long. Stack the strands of dough,
slightly overlapping at the ends, around the inside of the pan against the
side. Press the dough against the side of the pan and press it well where
it meets the dough on the bottom of the pan. Use your thumb and index
finger to even off the dough at the top rim of the pan.

For the filling: Place the pumpkin puree in a medium mixing bowl and whisk
in the eggs, then whisk in 2/3 cup of the sugar, the salt, spices and
buttermilk. Transfer to the tart shell and sprinkle the top evenly with
the pecans and the remaining 2 tablespoons of sugar. Bake for 30 to 40
minutes (check every few minutes), until the crust is golden brown and the
filling is set. Transfer to a wire rack to cool. Just before serving,
combine the cream, sugar and cinnamon in a bowl; whisk for several minutes
until soft peaks form. To serve, unmold the tart and slide it from the
metal tart pan base onto a platter. Cut into wedges and serve with the
cinnamon whipped cream on the side.

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