Ann, this post is for you. Over the past week I’ve tried my hand at two different pumpkin tarts. They are both equally good. Both tarts feature that soft, almost sugar cookie-like crust that is not too sweet, and a smooth, creamy pumpkin filling, flavored with just the right amount of spice. The topping is where these tarts differ.

The Bourbon Pumpkin Tart with Streusel Topping is well, topped with a streusel crumb mixture that bakes into a sweet crunchy top crust. It pairs really well with the delicate pumpkin filling.

The Pumpkin-Pecan Buttermilk Tart is sprinkled with big, meaty pecans and a dusting of sugar before it bakes, creating a slight variation of candied pecans on top of the pumpkin filling.

Like I said, either way they are both tasty, and I give them my seal of approval. Two more for The Pastry Case!  So why tarts and not pies? Honestly, as much as I enjoy classics, sometimes I find pumpkin pie a bit boring. Maybe it’s because around this time of year you can buy it at the grocery store, at cafes, anywhere really. Show me something a little bit different and I might be tempted.

Tarts can be made with numerous types of crusts-the flaky pie crust type, the buttery shortbread type, the softer subtle cookie type (as used in these), among others. They also have an air of elegance to them, particularly because the tart will always have a perfectly fluted crust, due to the pan shape. They are much easier to cut into neater slices and to remove from the pan. Have I convinced you yet? Give these recipes a try.

Bourbon Pumpkin Tart with Streusel Topping (The Pastry Queen by Rebecca Rather)

Tart Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter
• 1 large egg, slightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.

Pumpkin Filling:

• 1 (15-ounce) can pure pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 tablespoon all-purpose flour
• 1/2 cup heavy whipping cream
• 1/4 cup bourbon (optional)

Streusel Topping:

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup firmly packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter

Line a 10-inch tart pan with the tart dough. Preheat the oven to 350 degrees F. To make the filling, spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, the sugars, the salt, cinnamon, ginger, cloves, and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.

To make the topping, combine the flour, both sugars, the cinnamon, and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3-5 times, until the mixture is crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. Don’t worry, it won’t fall to the bottom. Bake for 45-50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.

Yield: 8-10 servings.

Pumpkin-Pecan Buttermilk Tart with Sweet Tart Dough (The Modern Baker by Nick Malgieri)

Sweet Tart Dough (Makes one 10- or 11-inch tart crust or one 9-inch pie crust):

• 1 1/2 cups all-purpose flour
• 1/4 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 8 pieces
• 1 large egg
• 1 large egg yolk
• 1 tablespoon water

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse repeatedly until the butter is finely mixed into the ingredients- you do not want any visible pieces of butter (this is a soft crumbed crust, not a flaky crust).

Add the egg, egg yolk, and water. Pulse repeatedly until the dough forms a ball. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about 1/2 inch thick. Wrap the dough in plastic and refrigerate for at least an hour.

After chilling, the dough can be rolled out on floured work surface until it is a 1/8 inch thick circle. Carefully fold the dough into quarters, place in tart pan, and unfold to fit (this eliminates any stretching of the dough). Press the dough into the pan and sides. It is now ready for the filling.

Filling:

• 1 1/2 cups canned unsweetened pumpkin puree
• 3 large eggs
• 2/3 cup sugar, plus extra for sprinkling
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup buttermilk
• 3/4 cup pecan pieces, coarsely chopped

Set a rack on the lowest level of the oven and preheat it to 350 degrees F. For the filling, place the pumpkin in a bowl and whisk in the eggs. Whisk in the 2/3 cup sugar, then the salt, cinnamon, ginger, nutmeg, and buttermilk. Pour the filling into the crust and sprinkle the top with pecans and sugar.

Bake the tart until the dough is baked through and the filling is set, 30-35 minutes. Cool the tart on a rack. Keep the tart at a cool room temperature, loosely wrapped in plastic, on the day it is baked. Wrap and refrigerate leftovers and bring them to room temperature before serving again.

Yield: One 10-or 11-inch tart, about 10 servings.

Cinnamon Whipped Cream (The Modern Baker by Nick Malgieri)

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Just before serving, combine the cream, sugar, and cinnamon. Whip until a soft peak forms.