Friday 9 October 2009
I won’t lie. There are many advantages to having a boyfriend who’s a pâtissier.
First, he loves 6pm slumbers parties à deux since he – like me – knows how a 3am wake-up feels like.
Second, he whips some pretty nice dinners in a matter of seconds, leaving the kitchen deliciously shiny even though he is – like me – one of the messiest people on earth.
Third, he tends to get as excited as I do when the following words are mentioned in no special order: AFTERNOON, PÂTISSERIE, NEW FLAVOUR COMBINATION.
It all seems quite logical. I mean, we met while working for Pascal Lac, so it’s the very essence of our daily – exciting and sweet – routine.
This past Sunday we hence decided to explore the autumnal classic: the pumpkin pie.
It’s a favourite of mine. But, well – let’s get it out straight away – not a favourite of Guillaume’s. Yes, you read right.
Guillaume. Does. Not. Like. Pumpkin pie.
I initially thought of finding another boyfriend, but I seem to be in like with him way too much to do so.
After a – not so – lond period of – not so – intense reflection, I went for the other option: eat a slice of tart by myself and bring the rest to my family.
I’m pretty glad I did.
Tarte à la citrouille
Indeed, this tart is perfect. Raw sugar and fresh pumpkin.
The raw sugar brings lovely caramel undertones, that in my opinion, brings out the earthy flavour of fresh pumpkin.
First you start by making your own purée, by roasting the pumpkin, then blending it. The roasting part of it helps to get rid of the moisture naturally present in pumpkin flesh, and thus, creates a smooth (bubble free) pumpkin flan.
Tarte à la citrouille
makes one 28cm wide tart
for the pâte sucrée
a 28 cm wide fond, baked blind
for the pumpkin purée
500g pumpkin flesh
1 tbsp butter
for the pumpkin flan
70g raw sugar
170g double cream
1/2 tbsp cinnamon
1/2 tbsp vanilla extract
seeds from half a vanilla pod
Preheat the oven to 180˚C. Place the diced pumpkin flesh into a baking pan and roast until tender, approximately half an hour. Blend in a mixer, adding the butter. Then allow to cool until it reaches room temperature.
When the purée is cold, mix in the eggs, sugar, cream, cinnamon, vanilla extract, and vanilla seeds. Pour into the blind-baked fond, then bake at 160˚C for 45 minutes, or until set.