Pumpkin tart

Time 1 hour 10 minutes
Yields Serves 12
Pumpkin tart
(Wally Skalij / Los Angeles Times)

Heat the oven to 450 degrees.


For the tart crust, stir together the flour and salt in a bowl. Work in the lard until the dough resembles small pea-size pieces. Drizzle the ice water over the dough. Lightly mix until all the dough is moistened and it forms a ball. Roll the dough out on a lightly floured surface in a rectangular shape to fit a 13x4-inch nonstick tart pan. Lift the dough up with a rolling pin onto the top of the tart pan and then ease the dough into the pan, pressing it onto the bottom and sides. Press the dough against the top of the tart pan to cut off the edges evenly. Set it aside while you prepare the filling.


Stir together the egg substitute, pumpkin, sugar, salt, cinnamon, ginger and nutmeg.


Heat the half-and-half until hot, and add the butter. Stir the hot half-and-half into the pumpkin mixture until blended.


Pour the filling into the tart shell. Smooth the top of the filling. Tap the tart pan on the counter to help settle the filling. The filling will be right to the edge of the tart.


Bake the tart 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set, 35 minutes more. Cool the tart on a wire rack. When ready to serve, remove the tart from the pan and place it on a rectangular serving dish. Garnish with a few pieces of cinnamon stick. Cut the tart crosswise into 12 slices and serve.

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