Pumpkin Ricotta Tart

plus a few other fun Thanksgiving bakes

I know that last week’s flourless pumpkin torte recipe gave you a fun rendition on the classic pumpkin pie, but I couldn’t help myself from popping into your inboxes with yet another. I love taking the familiarity of traditional desserts and re-imagining them in ways that push the flavor boundaries a bit.

This pumpkin ricotta tart is fun to make—with a snappy sweet tart crust, a creamy ricotta filling reminiscent of an ultra-light cheesecake, and a handful of extras (like whipped créme fraîche and olive oil caramel) that take the tart from good to great. And the best part is, everything can be made ahead of time so that you’re able to spend a little more time on Thursday drinking good wine and soaking in the day.

and a few other ideas…

• If you’re looking for a cozy Thanksgiving day breakfast treat, make a batch of Fig and Cranberry Scones ahead of time and bake them fresh first thing in the morning.

• For something savory to add to your holiday table, try my Cheesy, Herby Focaccia filled with salty asiago cheese and served with an herby dipping oil.

• For a dessert that is equal parts beautiful and simple, check out my Pear Tarte Tatin with sticky, caramelized pears and crunchy puff pastry.

fig and cranberry scones, cheesy herby focaccia, pear tart tatin

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pumpkin ricotta tart with olive oil caramel

makes one 9” tart

Ingredients:

for the tart dough (adapted from Nicola Lamb)

90 g (just shy of 1 cup) sifted powdered sugar

113 g (1/2 cup) unsalted butter

1 egg yolk

30 g (1/3 cup) almond flour

230 g all purpose flour

Pinch (about 1/8 tsp) kosher salt

1-2 tbsp ice water

for the filling

10 oz whole milk ricotta cheese

4 oz cream cheese, softened

1 egg

1 egg yolk

1/2 cup (100 g) granulated sugar

1 tsp orange zest

Pinch of salt

1/2 cup (113 g) pumpkin puree

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground all spice

for the olive oil caramel

1/2 cup (100 g) granulated sugar

1/4 cup (56 g) heavy cream

1 1/2 tbsp olive oil

Pinch of flaky salt

Procedure:

to make the tart crust

1. In the bowl of a stand mixer fitted with the paddle attachment, combine sifted powdered sugar and cubed cold butter. Mix on low speed until all of the sugar has been hydrated, mixture is creamy, and no dry spots remain.

2. Add the egg yolk and mix again for about 20 seconds to combine.

3. Add the dry ingredients and continue mixing on medium-low speed until all of the dry ingredients have been incorporated and the mixture looks like coarse breadcrumbs.

4. Add one tablespoon of ice water and continue mixing until the dough begins to form large clumps and can be pressed together in your hand. Add the remaining tablespoon of water if needed or dough seems very dry.

5. Turn the dough onto a lightly-floured work surface and press into a disc. Wrap in plastic wrap and chill for at least 30 minutes.

6. When the dough has chilled, turn it back out onto the surface and roll it into a large circle, approximately 1/4” thick. Carefully transfer it to a tart pan with a removable bottom and gently press the dough into the pan. Trim the edges and transfer to the freezer for 15-20 minutes before baking.

7. Preheat the oven 325° F. Line the tart dough with a piece of parchment paper and fill it with rice or baking beans. Place the tart on a baking sheet and bake for 20 minutes until the edges are lightly golden brown. Remove the rice/baking beans and return to the oven for another 15-20 minutes until very golden. Let cool completely.

to make the filling

1. Preheat the oven to 300°F.

2. In the bowl of a food processor, combine ricotta, cream cheese, egg, egg yolk, sugar, orange zest, and salt. Pulse for about 30 seconds, until mixture is very well combined and smooth.

3. Spoon about one 1/3 of the ricotta mixture into a bowl and whisk in pumpkin puree, cinnamon, nutmeg, cloves, and all spice.

4. Pour the remaining 2/3 of the ricotta mixture into your prepared tart shell and then top it with the pumpkin filling. Smooth into an even layer.

5. Place the tart pan on a baking sheet and bake for 50-55 minutes, until the center is set and only slightly wobbly in the middle. Let cool completely, and then wrap and transfer to the refrigerator to chill overnight (or at least 4 hours).

to make the olive oil caramel

1. Place the sugar in a medium saucepan and set it over medium heat. Cook, without stirring, until the sugar begins to liquify. At this point, you can gently swirl the pot to ensure even cooking. Continue to cook, watching closely until all of the sugar has dissolved and the caramel is a deep amber color.

2. Gradually whisk in the heavy cream and cook for 1-2 minutes more, until caramel is smooth and golden. Remove from the heat and whisk in the olive oil until emulsified. Transfer the caramel to a bowl and let cool completely. Store in the refrigerator for up to 2 weeks.

3. **Take care, after adding the heavy cream, not to cook the caramel for too long- just a minute or two until smooth. Cooking the caramel too long will take it to the “soft ball stage” of sugar cooking and your finished sauce will be thick and chewy, more like caramel candies than a silky smooth sauce.**

for topping:

To make whipped crème fraîche: You can totally go for classic whipped cream on top of this tart if that’s your preference, but I really love the contrasting tang that a whipped crème fraîche provides. Simply combine 2 parts crème fraîche (I love the Vermont Creamery brand), 1 part heavy cream, and a couple of spoonfuls of powdered sugar (how sweet you like your whipped cream is up to you) in a large bowl. Whisk vigorously until the cream is thick and soft peaks form when you lift the whisk out of the bowl.