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This makes 2-4×13 tarts. This is a very versatile recipe that can be made as all pumpkin, or pumpkin banana or apple pumpkin or apple banana pumpkin…

APPLE (BANANA) PUMPKIN BRULEE’ TART serves 8+
1 batch of your favorite pie dough
2 cups pumpkin pure’e or 1 cup pumpkin pure’e, 1 ripe banana and 3/4 cup chunky applesauce
2 large eggs
3 large egg yolks
1 1/2 cups half and half
3/4 cup sugar plus caramelizing sugar
3/4 teaspoon sea salt
1 teaspoon ginger
1 teaspoon cloves
1 1/2 teaspoon cinnamon

• Preheat oven to 375°.
• Prepare and measure dough to 2-7 x 16 inches pieces.
• Lay dough over 4 x13 tart pan with removable bottom. DO NOT PUSH INTO PAN – this may crack your crust. Gently lift and lower dough into tart pan careful to form corners.
• Trim edges flush with pan.
• Cut a piece of parchment paper to fit into tart pan. 
• Place tart pan on cookie sheet.
• Fill with pie weights and bake 25-30 minutes until begins to brown.
• Let cool to lukewarm, remove pie weights and parchment paper.

• Blend together, the pumpkin, eggs, half & half, sugar, salt, ginger, cloves and cinnamon.
• Pour into tart.
• Pour custard mixture into tart.
• Reduce to 325°.
• Bake tart 30 minutes or until custard is set and starts to puff.
• Cool 1 hour.
• Chill at least 2 hours.

• Sprinkle generously with sugar.
• Pass flame of kitchen torch over sugar until golden and melting.
• Let sugar cool until hard.
• Cut into pieces.