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½ cup (120 grams) Butter (room temperature)
¼ cup + 3 T (50 grams) Powdered sugar
½ cup(50 grams) Almond Flour
1 ½ cup (200 grams) All-Purpose Flour
1/4t (2 grams) Vanilla Extract
3T (28 grams) Eggs
Yield: 1 pie
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Photo Credit: GEORGIA KRAL
When butter and sugar have no lumps slowly add egg until combined, scraping down sides of bowl.
Next, add the vanilla, almond flour and flour into the bowl, one at a time, and mix until dough comes together.
TIP: Unlike with a typical pie dough crust, there is no need to worry about over-mixing pate sucre dough.
” data-id=”19648838″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/18617_image.jpg” class=”wp-image-1.9648838″/> Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
2 Tablespoons all-purpose flour
2 eggs (room temperature)
2 egg yolks (room temperature)
100g dark brown sugar (1/2 cup + 1 Tablespoon firmly packaged)
160g pumpkin puree (2/3rd cup) (room temperature)
2 pinches ground cloves
1 pinch ground nutmeg
2 pinches ground Allspice
1/4th teaspoon cinnamon
75g buttermilk (1/3rd cup) (room temperature)
2.5 Tablespoons brown butter, warm
” data-id=”19648877″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/18620_image.jpg” class=”wp-image-1.9648877″/> Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Slowly pour in the sugar and whisk together until fully combined with mixture. Do the same with pumpkin, spices and buttermilk.
Lastly, whisk in the butter until fully incorporated and smooth.
” data-id=”19648899″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/25531_image.jpg” class=”wp-image-1.9648899″/> Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Be sure to keep rotating the dough (one quarter of a turn each time) as you roll to prevent it from sticking to the table. Lightly sprinkle more flour on the table if needed.
TIP: Rotating the dough not only helps to keep the dough from sticking, but it also helps to stretch the gluten in the dough evenly in all directions. This way when you bake your crust, it shrinks evenly in all directions opposed to just in one direction.
” data-id=”19648973″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/18621_image.jpg” class=”wp-image-1.9648973″/> Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Once the dough is at the desired thickness, gently lift up the dough with your hands and line the tart mold. Gently push the sides down to ensure the dough is even.
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Trim the edges and punch the entire bottom of the tart with a fork or knife to make about a dozen small holes.
Place the tart mold on a parchment lined baking sheet. Place it back in the refrigerator, allow to chill and rest for 30 minutes.
Pre-heat oven to 325F. Remove tart from refrigerator and place into oven for approximately 15 minutes, or until a light golden brown. Allow shell to cool completely before filling.
” data-id=”19649016″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/25534_image.jpg” class=”wp-image-1.9649016″/> Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Remove tart mold.
Make whipped cream by beating heavy cream with sugar and vanilla bean to taste. Bouchon Bakery uses a pastry bag to paint leaves on the pie, but you can decorate as you wish. Top with scatted roasted pumpkin seeds.
” data-id=”19649198″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/18625_image.jpg” class=”wp-image-1.9649198″/> Photo Credit: GEORGIA KRAL
Photo Credit: GEORGIA KRAL
Do you want to bake a pie for Thanksgiving but are unsure of which to make? Have you never made one before? We want to help.
Pastry chef and Director of Bouchon Bakery Alessandra Altieri showed us how to make simple Thanksgiving Pumpkin Pie. Try it at home and let us know how it goes. Tweet @amNewYork!
The pate sucre recipe is adapted from the cookbook “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel.
NOTE: You can use a traditional 9″ pie dish instead of this 8″ x 1″ tart mold if you desire.