Pumpkin Ginger Tart



1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES(R) Butter, cut into chunks
1 teaspoon freshly grated gingerroot*
3 to 4 tablespoons cold water


Heat oven to 375 degrees F. Stir together 1 cup flour and salt in large bowl; cut in ⅓ cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat onto bottom and up sides of ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake for 10 to 15 minutes or until crust just begins to brown.




8 servings

Preparation Time

25 Minutes

Total Time

55 Minutes

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