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- 1 sweet tart crust, baked until crust is golden and baked through (enough for an 11-inch tart, see Mean Chef's Sweet Tart Dough)
- 12 ounces cream cheese, at room temperature
- 1⁄2 cup packed light brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground cloves
- 1 pinch of freshly ground white pepper
- 1 pinch of freshly grated nutmeg
- 1 pinch salt
- 1 1⁄4 cups canned pumpkin puree (10 ounces)
- 1⁄4 cup heavy cream
- 3 tablespoons pure maple syrup
- 1 1⁄2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups fresh cranberries (1/2 pound)
- 1⁄2 cup sugar
- 1⁄4 cup orange juice
- 1 1⁄2 teaspoons unflavored gelatin
- Preheat the oven to 325 degrees.
- Filling: In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt.
- Using an electric mixer, beat at medium speed until smooth.
- Beat in the pumpkin puree until smooth.
- Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
- Put the crust on a large, sturdy baking sheet and set it in the oven.
- Pour the pumpkin custard into the crust.
- Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center.
- Cover the edge with foil if the crust starts to brown too much.
- Transfer to a rack and let cool completely.
- Gelee: In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes.
- Let cool.
- Transfer to a blender and puree until smooth.
- Strain the puree through a fine sieve.
- Rinse out the saucepan.
- Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved.
- Let cool.
- Stir in the orange juice and cranberry puree.
- In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
- Microwave for 10 seconds, or until completely melted.
- Whisk the gelatin into the cranberry mixture and pour the gelée over the pumpkin custard; shake it gently to even it out.
- Refrigerate the tart until set, at least 1 hour and up to 2 days.
- Remove the tart ring and serve.