
Pumpkin Tart with Anise-Seed CrustJonny Valiant
Truth be told, its hard to reinvent the Thanksgiving wheel year after year. But this crust—anise seeds baked into sweet pastry dough—is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.
Cooks' note:
Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
