Pumpkin Tart for Two

First, toast the pecan halves in a 350° oven for about 10 minutes, or until fragrant. Once cooled, finely chop the pecans and set them aside.

In a medium bowl, stir together the flour and sugar. Add the diced butter and cut it in with a pastry blender or two knives until a coarse meal forms. Add the vinegar and 2 tablespoons of the cold water and stir until a dough forms. Use the remaining tablespoon of water if dough is not coming together. Stir in the pecans.

Wrap dough in plastic wrap, press into a disc, and refrigerate for 30 minutes. Once 30 minutes has elapsed, remove the dough from the fridge and lightly flour the counter. Preheat the oven to 375°. Using a rolling pin, roll the dough out into an 8″ circle. Gently move the dough to a 6″ tart pan with a removable bottom. Gently fit the dough into the pan without stretching the dough. Fold the excess dough over to form a double edge. Prick the bottom with a fork in several places, and then bake on a small sheet pan for 13-15 minutes.

While the crust is baking, beat together the cream cheese, pumpkin and egg with an electric mixer. Add the remaining ingredients and beat until very well blended. Pour this mixture into the crust gently. Bake the tart for 30 minutes, or until a knife inserted 1″ from the crust comes out clean. Let cool and serve cold or at room temperature.