Pumpkin Pecan Tart

with Sour cream Pie crust

 Sour Cream Pie crust:

     1/4c & 2tbs sour cream
     2Tbs  ice water
     1tsp  sugar
   3/4tsp  salt
   2 1/4c all purpose flour
     1/4c cake flour
     1/2c chilled unsalted butter (1 stick)
     1/2c Chilled solid vegetable shortening

 Combine sour cream, water sugar and salt in a small bowl. Combine
both flours in a large bowl. Cut in butter and shortening with fingers 
or pastry blender until mixture resembles coarse meal. Add sour cream
mixture and stir just until dough forms. Turn dough out onto lightly 
floured surface. Divide in half. form each half into a ball; flatten 
into disk. Wrap each disk in plastic and refrigerate 1 hr.



   1/4c finely chopped pecans
      1 sour cream pie crust dough disk (see above)


     2c canned solid packed pumpkin
   2 lg eggs
   1/2c firmly packed golden brown sugar
   1/4c sugar
   1tsp ground cinnamon
 1/2tsp ground ginger
 1/8tsp ground cloves
  Pinch ground nutmeg
 1 2/3c half & half
   1tsp vanilla extract


   2/3c firmly packed golden brown sugar
   1/2c chopped pecans
   3Tbs unsalted butter
     1c whipped cream (optional)

 For crust: Sprinkle 1/2 of pecans onto lightly floured work surface.
Place piecrust disk atop pecans. Roll dough out to 1/8th in thick round
Roll dough up on rolling pin nd transfer to a 9-inch tart pan with 
removable bottom. Gently press into place. Trim and finish edges.
Refrigerate 30 min.

For filling: Preheat oven to 400 F. Whisk pumpkin. eggs, both sugars and 
spices in large bowls to blend. Stir in half & half and vanilla extract.

Place pie crust-lines pan on rimmed cookie sheet. Pour filling into
pan. Bake until filling sets about 45 min. Cool on rack. Refrigerate 
tart until cold. About 2 hours. (can be made 6 hours ahead)

For topping:  Combine sugar and pecans in med. bowl. Cut in butter
until mixture is coarse meal.  

Pre-heat broiler. Sprinkle topping evenly over tart. Broil until 
sugar melts and bubbles, watching carefully, about 1 min. Cool 15 min
Cut into wedges and serve with whipped cream.

 I hope you enjoy this and your holidays :-)