Pumpkin-Raisin Tart (Raisin)

[Guest guest]

Pumpkin-Raisin Tart

 

Ingredients

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1

crust)

1 8-ounce tub cream cheese

1/2 cup finely chopped pecans or walnuts

1/3 cup raisins

1 egg yolk

1 tablespoon honey

1 cup canned pumpkin

1 5-ounce can evaporated milk (2/3 cup)

1/3  cup sugar

1 egg white

1 egg

1-1/2  teaspoons pumpkin pie spice

1/2  cup whipping cream, whipped

2  tablespoons finely chopped pecans or walnuts

 

Directions:

1. Preheat oven to 450 degree F. Let piecrust come to room temperature

according to package directions.

 

2. Meanwhile, in a small mixing bowl stir together cream cheese, the 1/2

cup chopped nuts, raisins, egg yolk, and honey; set aside. In a mixing

bowl combine pumpkin, evaporated milk, sugar, egg white, whole egg, and

pumpkin pie spice.

 

3. Roll piecrust into a 13-inch circle. Ease piecrust into an 11-inch

tart or 10-inch quiche pan. Press edges of piecrust against edges of

pan. Line the unpricked pastry shell with a double thickness of

heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 to 7

minutes more or until pastry is nearly done. Remove from the oven.

Reduce oven temperature to 375 degree F. Carefully spoon cream cheese

mixture into piecrust; spread evenly. Pour pumpkin mixture over cream

cheese layer.

 

4. Place tart on preheated baking sheet; bake for 30 to 35 minutes or

until a knife inserted off-center comes out clean. Cool on a wire rack.

Cover and chill for at least 2 hours or up to 2 days.

 

5. To serve, if using a tart pan with a removable bottom, remove outer

rim of pan. Carefully lift tart from pan bottom with a large spatula;

slide onto a serving platter. Spoon whipped cream on top and sprinkle

with the 2 tablespoons chopped nuts. Makes 10 servings.

 

Lori