Name: Pumpkin Plum Tart
Cook time: 40 min
Total time: 5 3/4 hr
Yield: Makes 8 servings
Ingredients: Pastry dough; 1 cup heavy cream; 1 1/2 cups canned solid-pack pumpkin (not pie filling); 2/3 cup packed light brown sugar; 2 large eggs; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 3/4 cup damson plum preserves; Equipment: an 11-inch fluted tart pan (1 inch deep) with removable bottom; pie weights or dried beans

A dessert and coffee spread on an elegant Thanksgiving table.

Pumpkin Plum TartDitte Isager

A thin layer of plum jam beneath the custard is visually gorgeous—it's a magenta pinstripe just under the pumpkin orange—and provides a surprisingly delicious twist, since the tart plums bring out the best in all the other traditional flavors of pumpkin pie.

Cooks' notes:

· Tart shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature. · Tart is best the day it is baked but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Recipe notes

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