Ben loves pumpkin pie. I try to make him one every year. Well, last year I forgot and we ended up getting one from the store. It was still good , and we finished it all.This year, I started making a pumpkin pie, but the pie crust shrunk so miserably it looked like an oversized shortbread cookie, and I decided I’ve had enough of pie crusts. I’m not even a big fan of flakiness anyway. I like my crust to be dense and sweet. So I thought, why not make a tart out of it? I decided to go with pâte sucrée, but after I trimmed its pretty edges it shrunk and I was again left with a big cookie. By this point, it seemed like the crust has declared war on me. So I tried again. It shrunk. And again. It shrunk. I read articles upon articles on how to make it stop and it just wouldn’t. At the end, all I could do was leave 2″ of extra dough around the edges. It wasn’t pretty, but hey, at least I won.
200g pastry flour
100g butter, cold
80g icing sugar
1 can pumpkin (398ml)
3 egg yolks (you can use the whites to make meringue for the tart)
2 Tbsp AP flour
3/4 cup sweetened condensed milk
3 tsp pumpkin spice
pinch of salt
some ground black pepper
Make the crust first. Use food processor (seriously, do), to pulse the flour (all by itself) to get rid of any clumps. Then, add butter and pulse again until small crumbs form. Add the icing sugar and egg. Pulse until a ball is about to form, but not fully.
Take the dough out, form into a ball and place in the fridge for 30min-1hr.
Roll out the dough on a lightly floured surface, and line a tart shell with it. Poke with a fork to make holes at the bottom.
Place the pan in the freezer for 30min-1hr (you might want to wrap it in a freezer ziplock bag).
In the meantime, turn the oven on to 360F. You want it ready ahead of time, so that the heat will be stable.
Once frozen, line the pan with aluminum foil and pie weights. Bake for about 20min.
Lower heat to 350F.
Then, remove the aluminum foil and the weights, and bake for 10 more min, until dry and lightly golden.
Combine all of the filling ingredients in a large bowl. Pour into the pre-baked crust. Bake for 50-60min on 350F, until the filling just set.