Dessert: Pumpkin-Caramel Tart With Toasted-Hazelnut Crust

Recipe by /contributors/alison-roman A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

This recipe includes superfoods such as:

Nuts

Health benefits of Pumpkin-Caramel Tart With Toasted-Hazelnut Crust

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/4 cups skin-on hazelnuts
1 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoons kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Instructions

Preheat oven to 350 °F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8 –10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about some stubborn bits remaining).
Pulse flour, sugar, salt, and 3/4 cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle 3 Tbsp. ice water over and mix, adding another splash or so of water if needed, just to bring dough together.
Using your fingers, press dough evenly 1 1/2"–2" up the sides and then into the bottom of pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes.
Bake crust until golden but not totally baked through, 15 –20 minutes. Transfer to a wire rack and let cool 10 minutes.

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