I woke up this morning thinking about pie and I figured, hey, pie is an appropriate topic, especially at this time of year, so let’s talk pie! For Thanksgiving I made two pies. Well actually, I really made one pie and one tart. And to be totally honest I really only made half of that one pie because my awesome MIL was helping me finish up all of the Thanksgiving cooking and one of the things she worked on was that one pie.
That one pie was a pumpkin pie, because in Mr. Fuji’s opinion Thanksgiving just would not be complete without pumpkin pie.
I used 1/2 of Ina Garten’s Perfect Pie Crust recipe (after you click, scroll down the page, the recipe is there, I swear!) and stuck the other half in the freezer for later use.
(Darn! Guess I’ll have to make another pie sometime soon!) For the filling I used the recipe from Eagle Brand, but modified it slightly. Instead of just mixing all of the ingredients together and throwing them into the crust and baking it, I heated up the pumpkin, spices, and salt in a medium pan over low heat and then let it cool a bit and then added the condensed milk and eggs. This just helps develop the flavor of the spices a bit more.
It was yummy in that classic pumpkin pie sort of way!
Okay, but what I really want to talk about is that one tart!
That one tart was my favorite thing that I made. I used Smitten Kitchen’s Cranberry Pecan Frangipane Tart recipe, but it became a cranberry almond frangipane tart because that’s what I felt like making! The filling, made using finely ground almonds, sugar, butter, orange zest, and eggs was very flavorful and yummy.
The fresh cranberries added a wonderful zingy tartness to everything (and they looked pretty too). But the best part of this tart? The best part was definitely the tart shell. This tart shell was A-mazing!
I shouldn’t have been surprised because the recipe was adapted from a Dorie Greenspan recipe (and you all know that I think that woman is a GENIUS), was SO easy, doesn’t require require pie weights, and you don’t have the problem of the shell shrinking down into the tart tin! And the taste? Oh the taste! Like a crunchy sugar cookie.
I could make the tart shell and just eat that and be blissfully happy (probably blissfully chubby as well).
I have plans for this tart people, plans I tell ya! I have visions of a raspberry almond frangipane tart in my future . . . And that tart shell? It will be going beyond this tart recipe and bullying its way into other tart recipes ‘cuz it’s just yummy, and yumminess can get away with that.
Coming Tomorrow: One Good Loaf goes a bit awry . . . .