Mile-High Pumpkin Meringue Tart Recipe

Serves 10 - Preparation: 1 Hour - Total Time: 2 Hours (Includes Freezing Crust)

Tart can be prepared through Step 3 two days ahead and refrigerated.  Bring to room temperature and blot surface dry with paper towel before topping with meringue.

Tart Shell Ingredients:

- 1 cup plus 2 Tbsp all-purpose flour

- 3 Tbsp confectioners' sugar

- 1/4 tsp salt

- 3 Tbsp each cold unsalted butter and solid vegetable shortening, cut in bits

- 1 large egg yolk mixed with 1 tsp cold water

Filling Ingredients:

- 2 large eggs

- 1/2 cup packed light brown sugar

- 1 Tbsp molasses

- 1.5 tsp pumpkin pie spice

- 1/2 tsp salt

- 1 can (15 oz) 100% pure pumpkin

- 1 cup heavy cream

Meringue Ingredients:

- 1 cup granulated sugar

- 1/2 cup water

- 4 large egg whites, at room temperature

1. Tart Shell Step 1: Lightly butter a 9 x 1 inch tart pan with removable bottom.  In food processor, pulse flour, confectioners' sugar and salt to mix.  Add butter and shortening; pulse until mixture resembles coarse crumbs.  Pour egg mixture over crumbs; pulse until dough starts to clump together.  Remove dough from food processor and squeeze together into a ball.  Press dough evenly over bottom and up sides of pan, slightly extending about 1/4 inch above the top edge of pan.  Freeze shell 30 minutes.
   
2. Tart Shell Step 2: Adjust oven rack to bottom third of the oven.  Heat oven to 375 degrees F.  Remove crust from freezer; line with nonstick foil tightly against bottom, sides and top edge of crust.  Place tart pan on baking sheet; bake 25 minutes.  Carefully remove foil; return crust to oven 5 minutes (if crust puffs, gently press it down).  Cool completely on rack.  Reduce oven temperature to 350 degrees F.
   
3. Filling: Whisk ingredients until blended and smooth; pour into crust.  Cover crust edge with foil or pie shields.  Bake 50 minutes or until filling is set and crust is golden.  Transfer to a wire rack and cool completely.
   
4. Meringue Step 1: In a small, heavy saucepan, bring sugar and water to a boil; stir just until sugar dissolves.  Boil, without stirring, 4 minutes.  Meanwhile, in large bowl of stand mixer, beat egg whites at medium speed until soft peaks form.  Beating constantly, slowly add mixture to whites in a thin, steady stream.  When incorporated, increase speed to high and beat meringue until stiff yet billowy glossy peaks form.
   
5. Meringue Step 2: Heat oven to 425 degrees F.  Remove sides of tart pan and place tart on a baking sheet.  Loosen bottom of tart pan from crust with an offset spatula; leave pan bottom in place.  Starting at edge of crust, spread some meringue over filling, sealing it against the edge of the crust and mounding meringue high in center; make decorative swirls in meringue.  Bake 5 minutes or until swirls and tips are lightly browned.  Let cool.  If desired, slide tart off pan bottom onto serving plate.
   

{This post is an excerpt from "Eat Well" as published in Woman's Day magazine}