This recipe makes one 10-inch tart, serving 12. The Sugar Dough recipe makes enough dough for 2 tarts. You can freeze the extra or make a Pecan Walnut Tart too!

Ingredients

Directions for the Sugar Dough

1. Heat oven to 375 degrees.

2. Roll out dough into 13-inch circle and line a 10-inch by 1 and 1/2-inch tart pan or a 10-inch deep-dish pie plate.

3. Trim edges and refrigerate for 30 minutes.

4. Line with parchment paper; fill with pie weights or 1 to 2 cups of dry beans.

5. Bake 15 minutes. Remove paper and weights.

6. Bake for 10 minutes more.

7. Prepare marmalade.

Directions for the Cranberry Marmalade

1. In a stainless steel saucepan, combine, sugar, water, orange zest, Grand Marnier, vanilla bean, cinnamon stick and nutmeg.

2. Bring to a boil; reduce heat and add cranberries.

3. Simmer 3 to 5 minutes until berries are softened.

4. Cool; remove vanilla bean and cinnamon stick.

5. Spread mixture in a thin layer on bottom of prepared tart shell.

6. Prepare filling.

Directions for the Pumpkin Filling

1. In a large bowl, combine pumpkin puree, sugar, spices, salt and pepper.

2. Whisk in eggs, cream and bourbon; mix well.

3. Pour into tart shell.

4. Bake for 50 to 60 minute, until filling is firm to the touch.

5. Serve with a scoop of cinnamon ice cream (optional).

Cinnamon Ice Cream

Makes about 1 1/2 quarts.

Ingredients

Directions

1. In a medium-sized heavy saucepan, combine the cream, milk and cinnamon; bring to a boil.

2. Turn off the flame, cover and let mixture steep for 20 minutes.

3. In a large bowl, using a whisk or a rotary beater, whip the egg yolks until smooth.

4. Gradually whisk in sugar until thoroughly combined.

5. Slowly whisk the hot cream mixture into the yolk mixture and return to saucepan.

6. Cook over low heat, stirring constantly with a wooden spoon until the mixture heavily coats the back of the spoon.

7. Return to the bowl and cool by placing bowl in a bath of ice cubes and cold water.

8. Strain into a clean bowl and freeze in an ice-cream maker according to the manufacturer's directions.

9. Scrape into a large container and freeze, covered until ready to serve.

10. Add a scoop to each slice of Pumpkin-Cranberry tart.

Recipes copyright ©2001 by Wolfgang Puck

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