Pumpkin Tart with Anise-Seed Crust

(CBS/Gourmet)  Get ready for the holidays with recipes from Gourmet's November 2008 Thanksgiving Issue.

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SERVES 8
ACTIVE TIME: 30 min | START TO FINISH: 3 hr (INCLUDES MAKING PASTRY)

NOVEMBER 2008 (PAGE 167)

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Truth be told, it's hard to reinvent the Thanksgiving wheel year after year. But this crust-anise seeds baked into sweet pastry dough-is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.

FOR PASTRY
sweet pastry dough
1 tablespoon anise seeds

FOR PUMPKIN FILLING
1 1/2 cups pure pumpkin (from a 15-oz can)
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/3 cups heavy cream
Special equipment: an 11- by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
Accompaniment: lightly sweetened whipped cream

MAKE TART SHELL:

Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.

Preheat oven to 375°F with rack in middle.
Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.

Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.

FILL AND BAKE TART:

Whisk together pumpkin, sugar, spices, and salt in a large bowl. Whisk in eggs, then cream.

Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)

COOKS' NOTE: Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
© 2008 Gourmet Magazine