Pumpkin Tart With Cranberry Marmalade

(Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)

Yield:  Serves 12

12 ounces Pâte Sucré (recipe follows)

Cranberry Marmalade:

4 tablespoons sugar syrup*

1 tablespoon orange zest

2 tablespoons Grand Marnier

1 vanilla bean, split and scraped

1 cinnamon stick or a pinch of ground cinnamon

1/4 teaspoon ground nutmeg

8 ounces fresh cranberries

Filling:

2 cups pumpkin puree, preferably made with fresh pumpkin**

1 cup dark brown sugar

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

Pinch of salt

Pinch of ground white pepper

4 eggs, lightly beaten

1-1/2 cups heavy cream

3 tablespoons bourbon

1.      Preheat the oven to 375 degrees F.

2.      Roll out the dough and line a 10 x 1-inch flan ring or a 10-inch shallow pie dish.  Trim the edges and refrigerate for 30 minutes.  Line with parchment paper and fill with pie weights or beans.  Bake 15 minutes, remove the paper and beans, and bake 10 minutes longer.

3.      Meanwhile, prepare the cranberry marmalade:  In a stainless steel saucepan, combine the sugar syrup, orange zest, Grand Marnier, vanilla bean, cinnamon stick and nutmeg.  Bring to a boil, reduce the heat, add the cranberries, and simmer for 3 to 5 minutes, until the berries are softened.  Cool and remove the vanilla bean and the cinnamon stick.  Spread the mixture in a thin layer on the bottom of the prebaked tart shell.

4.      Prepare the filling:  In a large bowl, combine the pumpkin puree, sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper.  Whisk in the eggs, cream and bourbon and mix well.  Pour into the tart shell.

5.      Bake 35 to 40 minutes, until the filling is firm to the touch.

Presentation:  Serve warm with cinnamon ice cream or ice cream of your choice.

*  To make Sugar Syrup, combine 3 cups of water and 2-1/4 cups sugar in a large saucepan.  Bring to a boil and, over medium heat, boil until the sugar has dissolved and the mixture is clear, 30 to 40 seconds.  Cool and refrigerate in a covered container.  Sugar Syrup will keep indefinitely.

**  To make fresh pumpkin puree, cut the pumpkin into about 4-inch chunks, remove the seeds, and arrange the pieces on a baking tray.  Bake in a preheated 325 degrees F. oven until dry, 2-1/2 to 3 hours.  Cool and complete the drying-out process for another 3 hours.  Scoop out the inside of the pumpkin and puree through a food mill.