Wow. That’s all I can say about the Foodbuzz Blogger Festival last weekend in San Francisco. It has taken me a full week to recover. I shared a room with the talented and very beautiful Natalie from Perrys’ Plate. We were quick to learn that we are true foodie soul mates— we skipped the final dinner of the festival in favor of grocery shopping in Berkeley. She also convinced me to chat up Heidi (my blog girl crush), and I’m so glad I did because she’s so sweet. (See Natalie’s embarrassing photos of us stalking/talking to Heidi here). I met so many amazing women: Astrid, Lynn, Julie, Lauri, Marci, Averie, Jolene, Eden, Cherrise & Eric , Allie, Christine, Da, and Stephanie (just to name a few). Thanks for being so nice, girls!
Now, on to the dessert! As I’ve sheepishly admitted before, I’m not a big pumpkin fan. It just tastes too…orange. But add cream cheese and chopped pecans and I’ll eat it out of your hand. Enjoy!
Yields 1 6" tart.
- FOR THE CRUST:
- 1 ounce (1/3 cup) pecan halves
- 1/2 cup flour
- 1 teaspoon sugar
- 2 1/2 tablespoons cold unsalted butter, diced
- 1/4 teaspoon apple cider vinegar
- 2-3 tablespoons cold water
- FOR THE FILLING:
- 3 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons molasses (not blackstrap)
- pinch of ground cloves
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon vanilla
- First, toast the pecan halves in a 350° oven for about 10 minutes, or until fragrant. Once cooled, finely chop the pecans and set them aside.
- In a medium bowl, stir together the flour and sugar. Add the diced butter and cut it in with a pastry blender or two knives until a coarse meal forms.
- Add the vinegar and 2 tablespoons of the cold water and stir until a dough forms. Use the remaining tablespoon of water if dough is not coming together.
- Stir in the pecans. Wrap dough in plastic wrap, press into a disc, and refrigerate for 30 minutes.
- Once 30 minutes has elapsed, Preheat the oven to 375° and remove the dough from the fridge and lightly flour the counter.
- Using a rolling pin, roll the dough out into an 8” circle. Gently move the dough to a 6” tart pan with a removable bottom. Gently fit the dough into the pan without stretching the dough. Fold the excess dough over to form a double edge. Prick the bottom with a fork in several places, and then bake on a small sheet pan for 13-15 minutes.
- While the crust is baking, beat together the cream cheese, pumpkin and egg with an electric mixer. Add the remaining ingredients and beat until very well blended. Pour this mixture into the crust gently. Bake the tart for 30 minutes, or until a knife inserted 1” from the crust comes out clean. Let cool and serve cold or at room temperature.