This is the holy grail. An easy-to-make baked good that looks so impressive, your friends and family will think you jetted off to pastry school overnight. In France, they have these tarts called Tarte Soleil, which means “sun pie.” The fact that the name of this is in French… you’re basically already a professional. So, I’m hoping you are taking my advice and making your own pie crust for Thanksgiving this year. This recipe calls for that pie crust (found here).
Do not, I repeat, do not let making your own crust get in the way of this dessert! When you have 15 minutes, make the pie crust and put it in the fridge. Then within a day or two, you can bake this in no time! Or if you have time at that point, just make sure the pie crust is refrigerated for an hour before you start making the tarte soleil. If you want to do even more in advance, you could make the pie crust and freeze it. Just make sure to defrost it in the fridge overnight, not on the counter (the butter would get too warm and you wouldn’t end up with a flaky pastry).
Let’s do this!
We gather our ingredients for the pumpkin filling! You don’t even need a mixer for this. Just a small bowl and a spoon!
Mix everything together… super complicated, I know!
Chop some chocolate! Or use chocolate chips… whatever you want! It will be great no matter what!
Then we roll out our pie crust! I used a large bowl to trace and cut it out, but you could also eyeball it.
Now it’s like we’re making pizza. Spread the pumpkin mixture on your pie crust…
And now scatter the chocolate…
We roll out our other pie crust, and place it on top, along with a small bowl or glass turned upside down. Then we start making cuts!
After cutting it into quarters, cut those into halves…
And those halves into thirds! You should have 24 wedges by now.
And then we carefully twist! It’s really easy! Just make sure to hold each piece carefully so it doesn’t break.
Remove the glass or bowl, and brush with your egg wash mixture. You don’t have to do this, but it helps the pastry brown in the oven and look all pretty!
After the egg wash we sprinkle with sugar for a nice crunch!
Voila! Out of the oven!
Pumpkin Chocolate Tarte Soleil
Printable recipe here
- Double pie crust (my recipe here) or two sheets of store bought puff pastry, defrosted in the fridge
- ½ cup pure pumpkin puree
- 3 tablespoons light or dark brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla
- ½ teaspoon salt
- Dash nutmeg
- Dash allspice
- Dash cloves
- 1/3 cup chopped chocolate or chocolate chips (bittersweet, semi-sweet, or dark)
- 1 egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar (sugar in the raw) or regular cane sugar, whatever you have
- Preheat oven to 400 degrees.
- On a lightly floured work surface, roll out one disk of pie crust or unroll your first piece of puff pastry. With a knife, trace an 11-13 inch circle (I just used a big bowl to trace). Transfer your cut out circle to a parchment lined baking sheet.
- In a small bowl, mix together the pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, allspice, cloves (or whatever spices you have/enjoy), and salt.
- Spread the pumpkin mixture in an even layer all over the round pastry, stopping about ½ inch from the edges. Scatter the chocolate on top of the pumpkin mixture.
- Roll out your remaining pastry dough on a lightly floured work surface and cut the same size circle as the first. Place this circle on top of the pumpkin puree.
- If your dough seems flimsy or warm, put it in the refrigerator or freezer for 5 min. If not, continue. Set a small drinking glass or tiny bowl upside down in the middle of the dough. This will be used as a guide for you to not cut all the way to the middle. With a sharp knife or bench scraper, start by cutting the pastry in 4, starting at the edge of the glass and going outward. Then slice each quarter into 2. Then cut each eighth into 3. You should end up with 24 wedges, but you’ll be fine as long as you don’t make the wedges too big.
- Remove the glass. Twist each strip gently, starting at the center and then working your way outward, giving the twist support the entire time to avoid breakage. I gave each strip about 3 turns. If your circle is bigger, you could get 5 turns.
- Transfer your baking sheet to the refrigerator or freezer to chill for 10 minutes.
- Whisk your egg and water together. Brush the entire pastry with the egg wash.
- If you’re using puff pastry, bake for 15-20 minutes or until it is golden brown. Pie crust should take a bit longer, about 25 minutes.
Serve alongside ice cream or whipped cream (adding flavor to the whipped cream would be great, either maple syrup or cinnamon). You could also make different flavor variations with this recipe technique. Instead of pumpkin, you could use jam, cream cheese, chocolate, even savory things like olive oil, cheese, and herbs. If you do savory, I would suggest using puff pastry because it’s lighter and less sweet.