Strawberry Pumpkin Tart

strawberry pumpkin tart

Fresh strawberry jam livens up a pumpkin tart with fruity sweetness. This layered dessert takes you away from traditional pumpkin pie flavor and lets you taste the fall staple in a different way. Without cinnamon, cloves, nutmeg or ginger, pumpkin retains more of its natural flavor, and it pairs deliciously with strawberry. Vanilla and brown sugar round out the sweetness of the filling.

When it comes to the jam, all you need is a little sugar and lemon juice to create a spread that is not overly sweet. A packaged product from the store won’t have the same flavor so it’s best to make it at home. The berries will release their juice once heated, and occasional stirring is all that is needed. Simple and delicious.



1 ¾ cups all-purpose flour
10 tablespoons butter
¼ cup sugar
2 egg yolks
2 tablespoons iced water
Pinch of salt

Strawberry Jam

2 cups sliced strawberries
2 tablespoons lemon juice
½ cup sugar


15 ounces pumpkin puree
½ cup heavy cream
⅓ cup dark brown sugar
¼ cup sugar
2 egg yolks
1 ¼ teaspoons vanilla extract
¼ teaspoon salt

Since the pastry dough will need to chill in the refrigerator before rolling, begin with this step. Combine the flour, salt, and sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg yolks and 1 tablespoon of the iced water and pulse until combined. Add the remaining tablespoon of iced water and pulse until the dough holds together but remains crumbly when pressed. Turn the dough onto your work surface, knead minimally, and shape into a flattened disk. After wrapping the disk in plastic, refrigerate for one hour.

strawberry-pumpkin-tart-with-fork-thirsty-radishOnce the dough has chilled, roll it out to line an 11-inch tart pan with removable bottom. Chill the tart crust for 30 minutes.

Preheat the oven to 350 degrees. Line the tart with aluminum foil and fill with beans or pie weights. Bake for 8 to 10 minutes, or until the crust is a light, golden color. Remove the foil and weights, and bake for about 2 to 5 more minutes, until the bottom is pale and dry to the touch. Allow the crust to cool.

For the jam, combine the lemon juice and sugar in a small saucepan and stir over low heat until combined. Add the strawberries, and simmer over medium-low heat for 20 to 25 minutes, until thickened and bubbly. Set aside to cool.

Mix the pumpkin, heavy cream, brown sugar, sugar, egg yolks, vanilla extract, and salt in a medium bowl. This will be the top layer of the tart.

Spread strawberry jam over the bottom of the cooled crust. Then spread the pumpkin mixture on top of the jam. Bake at 350 degrees for 35 minutes or until the filling has set. Allow the tart to cool completely. Serve on its own or with fresh whipped cream.

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4 Comment

  1. It sounds like an interesting combination and one I would have never thought of!

  2. Vanessa says: Reply

    Thanks! The flavors are so good together.

  3. Ayad mohamed says: Reply

    I suddenly thought of that combo since I had some left over pumpkin pie filling and last night I made some strawberry jelly and had some left over strawberry “trash.” So rather than throw away the remains I’m making strawberry pie. Than I had an idea to combine both the pumpkin batter or filling and the strawberry remains. I’ll let you guys know how it comes out!

    1. Vanessa says: Reply

      Strawberry and pumpkin make a delicious combination. Enjoy!

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