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.

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