Thursday, November 28, 2013

If you're anything like us, you simply love desserts in any shape or form. But this coconut-caramel pumpkin tart is truly one for the books by hitting the highest score in all categories of sweetness, texture, and pure deliciousness! It's got something for everyone - the pumpkin pie lover, the caramel lover, the coconut lover, and even the paleo inclined. We suggest whipping it up immediately!

Autumn is an enchanting sensory experience. The crunch of leaves beneath your feet. The lovely colors of the trees. The wafts of spices mixing with the smell of cool air. The spread of pumpkin, apple, and nut desserts on the Thanksgiving table. I love autumn. Here is a simple and delicious tart worthy of gracing that sacred Thanksgiving dessert table. This one is even gluten-free and grain-free, and paleo-friendly... But sure to please the whole crowd!

-- Gretchen F. Brown, of Kumquat

Makes 1 tart
For the crust:
2 cups almond flour
¼ cup maple syrup
¼ cup coconut oil, at room temperature
¼ tsp. salt

For the filling:
5 dates, pitted
1 cup pumpkin pie filling
2 tbsp. maple syrup
1 tsp. vanilla extract

For the caramel:
½ cup coconut sugar
¼ cup water
1 cup unsweetened, canned coconut milk
2 tsp. vanilla extract
¼ tsp. salt

For the pepita brittle:
½ cup pumpkin seeds
1 tbsp. maple syrup
1/8 tsp. salt

For the crust:
1. Combine almond flour, maple syrup, coconut oil, and salt. Stir until a dough is formed.

2. Press dough with fingers on the bottom and up the sides of  a 9-inch round tart pan. Chill dough for 30 minutes.

3. Preheat oven to 350°. Pierce unbaked crust a few times with a fork; bake at 350° for 15-18 minutes, or until golden brown. Let cool.

For the filing:
1. Combine dates, pumpkin pie filling, maple syrup, and vanilla in the container of a food processor. Pulse until completely smooth.

For the caramel:
1. Combine coconut sugar and water in a medium saucepan. Heat until mixture begins to boil.

2. Stir in coconut milk, vanilla, and salt; boil, stirring constantly, for 7-8 minutes, or until mixture is dark, reduced and thick. (Caramel will thicken and become stickier as it cools.)

For the pepita brittle:
1. Combine seeds, maple syrup, and salt in a medium skillet.

2. Cook over medium-high, stirring frequently, until seeds are browned and sticky.

3. Spread mixture into a single layer on parchment paper.

To assemble tart:
1. Remove sides of tart pan from crust.

2. Spread filling evenly in baked crust.

3. Pour and spread caramel evenly over the top of filling. 

4. Place brittle on top of caramel, around the sides, if desired. Chill for 30 minutes to thicken caramel before serving. 

If you want to enchant your guests at your next soiree, dig out this coconut-caramel pumpkin tart recipe from our holiday cookbook, Sugar and Spice! Thanks to Gretchen F. Brown, of Kumquat, we bring you this fabulous dessert. So, test your hand at baking and try it out!


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