This is the recipe of the most popular pumpkin pie we were selling at the bakery. It’s inspired by a French recipe for “tarte des Alpes“(Alps tart) which consists of sweet shorcrust pastry filled with jam (usually mountain berries but in this case pumpkin-apple) and finished with lattice on top then baked.

What I like about this tart is that the pumpkin really comes forward. There’s no egg or condensed milk or anything but pumpkin (and apple) in the filling!

Because it’s filled with jam it is on the sweet side but this is generally the case with pumpkin pies anyway. To lessen the sweetness, we’re filling our tart with a compote rather than a jam (30% ratio of sugar to pumpkin in the compote) and adding a lot of spices like ginger and pumpkin spice to increase the flavour.

To make this tart, you will need to make ahead of time: pumpkin and apple compote and spiced sweet shortcrust pastry (or store-bought pastry if you don’t have time to make it)

Pre-heat your oven to 350F (180C).

Grease a pie dish.

Using a rolling pin, flatten the spiced sweet shortcrust to about 3-4mm (1/8") thick and line the pie dish with it. Put the dough you didn't use back in the fridge for later.

Fill the pie almost to the top with the pumpkin-apple compote you made previously.

Flatten more dough and cut strips to make the lattice. It usually looks nicer if you cross the strips at a sharp angle (not 90 degrees unless you want to play nought and crosses on the pie!). {Gently eggwash the lattice and top of the crust with an egg beaten with a dash of milk.

Bake for at least 30 minutes or until golden brown.

While still warm, apply a thin layer of transparent tart glaze to make the tart shiny and prevent from drying.

Let cool down and refrigerate. Serve cold as is or with whipped cream.