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).
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! 🙂
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!
|160g||Unsalted butter, cold and diced|
|60g||Eggs (beaten slightly)|