This gluten-free pumpkin tart is inspired by my first Thanksgiving in Paris. I’ve found this technique to work much better than an attempt to transfer the dough on top of the rolling pin, as with traditional crusts—that way, the dough falls apart completely and you end up pressing the dough into the pan entirely. That works, but this way in the tart tin ends up with a more even crust that’s quite a bit neater. —Caroline Wright
almond butter, raw (I use Trader Joe’s) or roasted (any other kind)
coconut oil (solid is fine)
generous pinch fine Himalayan sea salt
large egg, lightly beaten
In This Recipe
Transfer 1 1/2 cups coconut cream to a mixing bowl. Cover with plastic and refrigerate until very cold, at least 1 hour. Reserve remaining 1/2 cup cream.
Preheat oven to 350°F. Meanwhile, make pie crust. Between two layers of parchment, roll dough to fit a 9-inch tart pan with a removable bottom. (Dough will cling to bottom parchment; slide the parchment from the surface and gently flip over so the parchment is now on top. Lay the dough into the pan, parchment still clinging to it, and then gently lift the parchment from the dough. The dough will crack a little in spots; patch and repair it with dough.) Line crust with parchment and fill with beans or pie weights. Bake in preheated oven until the crust’s edges are golden and firm, about 30 minutes; remove shell weights and parchment and bake 10 to 15 minutes more or until bottom of crust is dry to the touch and crisp.
While shell bakes, prepare filling: whisk remaining ingredients together (including reserved 1/2 cup coconut cream) in a medium bowl until combined. Pour filling into warm crust; spread with the back of a spoon or an offset spatula to smooth top. Return to oven; bake 30 to 35 minutes or until the custard is just set (it no longer wobbles when you shake the pan). Transfer to a wire rack to cool completely.
Beat chilled coconut cream on high speed with metal beaters (either handheld or hook it into your electric mixer with the whisk attachment) until fluffy and soft peaks form, 1 to 2 minutes. Serve tart with spoonfuls of whipped cream, drizzled with additional maple syrup, if desired.
Grain-Free Simple Pie Crust
Combine first 6 ingredients in the bowl of a food processor. Pulse until the mixture resembles pebbles. Add egg, then pulse until combined.
Turn dough onto a piece of plastic wrap; gather dough in plastic and flatten to a round disk. Wrap and set aside while gathering your tools for rolling it out.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.