Autumn Brown Butter Maple Pumpkin Tart

This autumn dessert is great for any occasion. The maple and pumpkin really compliment each other and it is best when served with cinnamon whipped cream.

Ingredients:

• Tart dough:
• 1 1/3 cups graham cracker crumbs
• 7 tablespoons melted butter
• 1/2 teaspoon fine sea salt
• Filling:
• 1 1/2 sticks unsalted butter
• 1 cinnamon stick
• 3 large eggs at room temperature
• 1/3 cup heavy cream
• 1/3 cup solid pack unsweetened pumpkin
• 1/2 teaspoon fine sea salt
• 1 cup golden syrup
• 1/4 cup pure maple syrup
• 3 cups fresh bread crumbs without crust
• 2 tablespoons fresh lemon juice

Directions:

Stir together crust ingredients and press into a 10 inch, 1 1/2 inch deep, tart pan with a removable bottom. Cover bottom and sides of pan with crumb mixture and chill 20 minutes. Melt butter in a saucepan over low medium heat, add cinnamon stick, and cook 10 minutes to brown butter. Remove from heat and strain into a bowl, discarding cinnamon stick and any solids, then cool 10 minutes. Heat oven to 375 degrees. In a separate bowl, whisk together eggs, cream, pumpkin and salt then set aside. Heat golden syrup and maple syrup and whisk in browned butter. Stir in egg mixture, bread crumbs and lemon juice. Transfer to prepared tart pan and bake 55 minutes. Remove from oven and allow to cool 15 minutes before removing from pan. Serve with cinnamon whipped cream, if desired.

Number of Servings: 6-8

Notes from the Cook: