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Wednesday, November 3, 2010

Pastry Chef Youssef Aderdour's Pumpkin Tarte

Straight from Benoit's kitchen comes this recipe for a "delicately spiced" pumpkin pie--just in time for the holiday season.

Pastry Chef Youssef Aderdour's Pumpkin Tarte


For the pie dough:
4 ounces all-purpose flour, sifted
2 ¾ ounces cold butter, cut into cubes
¼ ounce sugar
Pinch of salt
1 egg yolk
¾ oz milk

For the pumpkin filling:
3 ½ ounces pumpkin purée
1 egg
1 egg yolk
1 ounce brown sugar
Pinch of salt
Punch of four-spice (mix of ground ginger, nutmeg, clove, and white pepper)
Pinch of ground cinnamon
1 ounce cream
1/3 ounce powdered milk

Making the dough:
  • Fully combine the flour, butter, salt, and sugar until they develop a sandy texture, making sure not to overwork the dough.
  • In a separate bowl, beat the egg yolk and milk. Form a well in the middle of the flour mixture and add liquid ingredients.
  • Quickly combine wet and dry ingredients.
  • Cover the dough in plastic wrap and refrigerate for at least 1.5 hours.
  • Roll the dough out to 1/10 inch and fit it into a 8-inch tart ring with a removable bottom.
  • Line the tart shell with parchment paper and fill with the pie weights (or dried beans).
  • “Blind” bake at 325° F for at least 10 minutes, or until dough is set.
  • Carefully remove the weights and parchment paper. Let the tart shell cool on a rack and set aside.

Preparing the filling:
  • Beat the egg, egg yolk, and brown sugar.
  • Add the salt, spices, powdered milk, and cream.
  • Once fully combined, add the pumpkin purée.

  • Fill the cooled tart shell with the pumpkin filling.
  • Bake the tart in oven pre-heated at 325° F for 20 minutes.
  • Rotate the tart 180° in the oven and continue to bake for another 20 minutes, or until set.
  • Cool on a wire rack.
  • Serves 6-8.
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