Pumpkin Tart

Don't use canned pumpkin pie filling for this recipe. Look for unsweetened canned pumpkin puree; the only ingredient listed should be pumpkin. -Erika Bruce

note: Don't use creamed, thick or crystallized honey for this recipe. In order for the cream and honey to properly mix, a thin, pourable honey is needed.

subheading: For the pie crust:

3 tablespoons water

2 teaspoons cornstarch

159 grams (1 cup plus 2 tablespoons) all-purpose flour

2 teaspoons white sugar

¼ teaspoon salt, kosher

10 tablespoons butter, (1 stick plus 2 tablespoons) salted cut into ½-inch pieces and chilled

2 tablespoons sour cream

subheading: For the filling:

15 ounces pumpkin puree, can

149 grams (¾ cup packed) dark brown sugar

¼ cup bourbon

8-ounce container (1 cup) crème fraîche

3 eggs, large

¼ teaspoon salt, kosher

subheading: For the Honey-Orange Whipped Cream:

1 ½ cup heavy cream

3 tablespoons honey**

½ teaspoon orange zest, grated

Directions at rachaelrayshow.com

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