{"id":7079,"date":"2016-10-17T23:03:33","date_gmt":"2016-10-17T21:03:33","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=7079"},"modified":"2016-10-18T00:46:08","modified_gmt":"2016-10-17T22:46:08","slug":"video-pumpkin-pie-tart-actually","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/video-pumpkin-pie-tart-actually","title":{"rendered":"Video: Pumpkin pie (tart, actually)"},"content":{"rendered":"

Last year I was invited to a real Thanksgiving<\/strong> dinner hosted by a real American<\/strong> 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\u00a0Christmas dinners).<\/p>\n

\"recipe-pumpkin-pie25\"<\/a><\/p>\n

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

This year, though, I’ve had a new attempt at it and transformed the pie into a tart<\/strong> (yes, there is the difference and although there is no strict rule, a tart has vertical\u00a0edges while a pie\u00a0has oblique ones). Oh, and this time I also made a video<\/strong>! \ud83d\ude42<\/p>\n

\"recipe-pumpkin-pie23\"<\/a><\/p>\n

So enjoy this pumpkin tart<\/strong> with a crust of flaky dough<\/strong> (p\u00e2te bris\u00e9e<\/em>), which does not contain eggs and is very easy to make and roll out<\/strong>.<\/p>\n

Full directions and photos after the video!<\/p>\n