La Bonne Etape's Pumpkin And Almond Tart

• 1 1/2 cups unbleached flour
• 7 tablespoons unsalted butter, cubed, at room temperature
• 1 tablespoon sugar
• 1 egg
• Pinch of salt
• 1 tablespoon water, approximately
• 1 wedge fresh pumpkin (about 2 pounds)
• 1/2 cup whole almonds
• 3 eggs
• 13 cup creme fraiche or sour cream
• 3/4 cup light brown sugar, firmly packed
• Grated rind of 1 orange

1. Prepare the pastry: Place the flour in a large, shallow bowl and make a well in the center.
2. Add the butter, sugar, egg and salt to the well and mix them together with your fingers, then very gradually draw in the flour.
3. As necessary, sprinkle the water over the flour mixture and knead until well blended.
4. Wrap the pastry in plastic wrap and refrigerate for about 30 minutes.
5. Preheat the oven to 425 degrees.
6. Prepare the filling: Remove seeds and any strings from the pumpkin, and cut into about eight even portions.
7. Place the unpeeled pumpkin pieces in the top of a steamer.
8. Cover and steam over boiling water until the pumpkin meat is tender, about 15 minutes.
9. Drain the pumpkin, and when cool enough to handle, cut off the peel and discard it.
10. Puree the pumpkin in the bowl of a food processor or blender.
11. You should have two cups of puree.
12. (The puree can be made in advance and refrigerated or frozen).
13. In the bowl of a food processor or blender, coarsely chop the almonds.
14. Add the pumpkin puree, the eggs, creme fraiche, brown sugar and orange zest and mix well.
15. Assemble the tart: Roll out the dough to fit a 10 1/2-inch tart pan and carefully transfer the dough to the pan.
16. Pour the filling into the prepared dough and bake until a knife inserted in the center of the tart comes out clean, about 45 minutes.
17. Serve at room temperature within two or three hours of baking.

flour, unsalted butter, sugar, egg, salt, water, pumpkin, whole almonds, eggs, creme fraiche, light brown sugar, orange

Taken from cooking.nytimes.com/recipes/2906 (may not work)