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Pumpkin-Caramel Tart With Toasted Hazelnut Crust

Adapted from a recipe in the November 2015 issue of Bon Appétit
  • minutes
  • Serves 8

INGREDIENTS

1 1/2 tsp

Ginger, fresh root

1 cup

Pumpkin puree, canned

3

Eggs, large

2 tbsp

Brown sugar, light

3/4 tsp

Cinnamon, ground

1 pinch

Cream of tartar

1 1/16 cups

Flour

22 tbsp

Granulated sugar

1 1/2 tsp

Kosher salt

1 1/4 cups

Hazelnut

3 tbsp

Ice water

8 tbsp

Butter, unsalted

1 cup

Heavy cream

3 tbsp

Water