Pumpkin Tart with Maple Sage Crust and Cnadied Sage Leaves

Makes 1 tart, serves 6 to 8 people


For pie dough

1 sweet pie dough recipe
1 tablespoon fresh sage, chopped
1 tablespoon maple syrup

For filling

1½ cup pumpkin, cooked
½ cup sugar
2 teaspoons fresh ginger, grated
1 teaspoon freshly grated nutmeg
1 pinch cloves, ground
1 pinch salt
3 eggs, beaten
½ cup heavy cream
Maple Sugar Fried Sage Leaves, fore garnish (recipe follows)


Using sweet pie dough recipe, add chopped sage leaves and maple syrup to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, about 5 to 10 minutes, so dough rolls out easily.

Roll out dough on lightly floured surface to 13-inch round. Transfer to a tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans, and set aside. Maintain oven temperature.

In a large bowl, combine all filling ingredients, and pour into cooled tart shell. Bake for 40 to 45 minutes or until set. Cool at room temperature. Garnish with maple dried sage leaves.

Maple Fried Sage Leaves


2 tablespoons butter
2 tablespoons maple syrup
6-10 fresh sage leaves


In a small sauté pan over medium-high heat, add butter and maple syrup. Add sage leaves, and fry till crispy. Remove with slotted spoon, and set aside to drain any excess. Garnish tart with fried leaves.

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