1️⃣ Prepare the Crust:

• In a food processor, pulse flour, powdered sugar, baking powder, and salt.
• Add butter cubes and pulse until it forms a coarse meal.
• In a separate bowl, whisk egg, egg yolk, milk, and almond extract.
• Mix wet ingredients into the dry until a dough forms. Knead gently, then shape into a disc.
• Roll dough between two pieces of floured parchment paper to ¼-inch thick (about 12-14 inches in diameter).
• Chill for at least 1 hour or overnight.

2️⃣ Make the Filling:

• In a saucepan (off heat), whisk brown sugar, flour, and salt.
• Whisk in eggs, pumpkin puree, and spices until smooth.
• Gradually whisk in milk and cream (or sour cream).
• Cook over medium-low heat, whisking frequently, until thickened (about 10 minutes).
• Remove from heat and stir in butter (two cubes at a time) and vanilla extract.
• Transfer to a bowl, cover with plastic wrap touching the surface, and set aside.

3️⃣ Assemble the Tart:

• Let the dough rest at room temperature for 10 minutes.
• Peel off one parchment layer and invert dough into a 10-inch tart pan (or 9-inch pie dish). Press into the pan and trim excess.
• Use a 1 ½-inch cookie cutter to cut circles from excess dough for a decorative edge (optional).
• Pour pumpkin filling into the crust.

4️⃣ Bake & Cool:

• Preheat oven to 350°F. Place tart on a parchment-lined baking sheet.
• Bake for 35-40 minutes, or until the filling is set.
• Cool to room temperature, then refrigerate overnight for best results.
• Store leftovers in the fridge for up to 4 days.