Frangipane Pumpkin Pie with Rosemary Sugar

• portioner: 1 serving
• aktiv tid: 30 minutes
• total tid: 1 hour 30 minutes

Ingredienser

1/2 cup salted butter (softened, 113 grams)

1/4 cup granulated sugar (50 grams)

1 cup all-purpose flour (140 grams)

1/2 teaspoon Diamond Crystal kosher salt (use half if using Morton's)

1 large egg yolk (reserve the egg white for the topping)

1 tablespoon chopped fresh rosemary

1 15-ounce can of pumpkin purée

1/2 cup salted butter (softened, 113 grams)

1/2 cup dark brown sugar (100 grams)

1/2 teaspoon ground cinnamon

3/4 cup almond flour (100 grams)

1 large egg

1 large egg white

1/2 teaspoon vanilla extract

1/2 teaspoon Diamond Crystal kosher salt

1 tablespoon & 1 teaspoon all-purpose flour (11 grams)

1/3 cup turbinado sugar (65 grams)

1 -2 tablespoons chopped rosemary

Instruktioner

Set a rack in the middle of the oven and preheat to 300°F.

Begin the rosemary butter crust. In a large bowl, use a hand mixer to mix together 113 grams softened butter with 50 grams of granulated sugar. Add 140 grams of flour and 1/2 teaspoon of Diamond Crystal kosher salt (use half if using Morton's) and mix until a shaggy mixture forms. Add the egg yolk and 1 tablespoon of rosemary and mix on the lowest speed until a tacky dough forms.

Transfer this dough to cling wrap and store in the fridge while you prepare the rest of the recipe.

Make the frangipane pumpkin base. On a half sheet pan, use a spatula to spread out the pumpkin purée into an even layer, about 1 cm thick. Transfer this to the oven and gently roast out the pumpkin's moisture for 15-20 minutes, stirring halfway through.

When the pumpkin is darkened in color and tacky like play dough, scrape it into a large bowl. Increase the oven's temperature to 350°F convection or 375°F standard.

Add 113 grams of softened butter and 100 grams of brown sugar to the bowl. Whip with the hand mixer until fluffy, 2-3 minutes. Add 1/2 teaspoon of cinnamon, 100 grams of almond flour, 1 egg, 1 egg white, 1/2 teaspoon of vanilla extract, 1/2 teaspoon of salt and 11 grams of flour. Mix again until smooth. Set aside.

Make the rosemary sugar. Add 65 grams of turbinado sugar to a dish with 1-2 tablespoons of chopped rosemary. Press together with your fingers until the sugar is very aromatic and smells of rosemary. Set aside.

Par bake the crust. Take the crust out of the fridge. Lightly flour it and roll it out on a sheet of parchment paper until is is about 1/4 cm thick. Transfer it on the parchment paper to a tart pan. Press the dough down into the sides and fold any excess dough into the edges so they are nice and thick. See the blog post for photos. Dock the bottom of the pan with a fork. Par-bake for 16-19 minutes or until lightly golden.

When the crust has par-baked, take it out of the oven and gently fill it with the pumpkin frangipane filling. Smooth out the top and sprinkle it generously with the rosemary sugar.

Bake the pie for another 28-33 minutes or until the edges are golden and the surface of the tart is dry to the touch.

Remove from the oven, let cool and then slice as you like!