October 17, 2016
Rob
5

Video: Pumpkin pie (tart, actually)

Last year I was invited to a real Thanksgiving dinner hosted by a real American with real American food. It was my first experience of the kind and I’ve loved it: the atmosphere was very nice and the food was very good and different from what I’m used to (but the quantities were very similar to my family’s Christmas dinners).

recipe-pumpkin-pie25

I was in charge of the dessert and decided to go traditional with a pumpkin pie; I was not super satisfied with the step-by-step photos so in the end I didn’t publish the recipe.

This year, though, I’ve had a new attempt at it and transformed the pie into a tart (yes, there is the difference and although there is no strict rule, a tart has vertical edges while a pie has oblique ones). Oh, and this time I also made a video! 🙂

recipe-pumpkin-pie23

So enjoy this pumpkin tart with a crust of flaky dough (pâte brisée), which does not contain eggs and is very easy to make and roll out.

Full directions and photos after the video!

 

Pumpkin tart

Print recipe

Ingredients

1 pinchBlack pepper

Flaky dough

160gUnsalted butter, cold and diced
220gPastry flour
40gWater, cold
4gSalt
8gGranulated sugar

Filling

60gEggs (beaten slightly)
290gPumpkin puree
110gBrown sugar
1 pinchSalt
2gNutmeg, ground
2gCloves, ground
4gCinnamon, ground
2gGinger, ground
45gMilk powder
170gWater

Directions

Flaky dough

1
Mix the butter and flour in a mixer until they form a coarse mixture
2
Melt the salt and sugar in the cold water and add the mixture little by little to the butter and flour and mix gently by hand
3
Work the dought just until it holds together. Do not over knead.
4
Cover the dough in plastic wrap and refrigerate for at least 1 hour before serving (or better overnight).
5
Roll out the dough on a slightly floured surface until it's 3mm high. Rotate the dough often to prevent it from sticking (but don't flip it)
6
Roll the dough around the rolling pin
7
Then unroll the dough inside a tart ring
8
Press with the back of your index to form a sharp edge all around
9
Reinforce the edge with your thumb, while covering it with an excess of dough of about 1cm. Pass the rolling pin on the tart ring to cut the unnecessary dough. Save the scraps for another preparation.
10
Raise the excess of dough by pressing it against the ring and so that the dough is half cm higher than the ring.
11
Perform small vertical cuts in the dough until the knife touches the tart ring
12
Place the tart on parchment paper (and tray, if you want) and refrigerate for at least one hour

Filling

13
Cut and deseed the pumpkin, then bake the equal-sized pieces at 170° for 45 minutes until fork tender
14
Remove the skin with the help of a knife, if needed
15
Mix the pumpkin until it becomes puree and let cool down
16
Whisk the eggs and the pumpkin
17
Add the salt and spices
18
Whisk in the sugar
19
Mix the milk and water (or use the same weight of evaporated milk) and whisk thoroughly.
20
Let the filling rest for around 20 minutes before using.
21
Fill the tart shell and bake at 200°C for 15 minutes, then lower the temperature to 180°C and keep on baking for 40-50 more minutes until the filling is not wobbly anymore.

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