Tart: Pumpkin Tart with Caramel Rum-Raisin Sauce

posted by Mai 11-26-102 7:36 AM

Pumpkin Tart with Caramel Rum-Raisin Sauce

1 crust for 9- or 10-inch pie

3/4 cup sugar
1/2 teaspoon ginger
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup milk
(1) 15-ounce can pumpkin
2 eggs

1 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup dark rum
1/4 cup dark corn syrup
1/2 cup raisins

Place cookie sheet in oven on middle rack to heat. Heat oven to 450 degrees.

Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.

In large bowl, combine all filling ingredients and blend well. Pour into crust-lined pan. Place tart in oven on heated cookie sheet. Bake at 450 degrees for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.

In medium saucepan, combine all sauce ingredients; mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator. Serves 12

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line