Garam Masala Pumpkin Tart

Preparation

1. Step 1

   Place flour, ½ teaspoon salt and ⅓ of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.

2. Step 2

   Roll dough out on a lightly floured surface to 12½ inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.

3. Step 3

   Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.

4. Step 4

   Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set — it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.