French Pumpkin Tart

8 servings

75 minutes

French pumpkin tart is the embodiment of sophistication and refinement in French cuisine. Its roots trace back to traditional French pie recipes, where delicate shortcrust pastry serves as the perfect base for a rich and aromatic filling. Velvety pumpkin puree infused with the warmth of cinnamon and a hint of sweetness creates a harmony of flavors, while its creamy texture makes each spoonful melt in your mouth. This tart is ideal as a dessert for cozy autumn evenings or for special occasions when you want to impress guests with something unusual. Its softness and lightness make it a wonderful conclusion to any dinner, and the balanced combination of ingredients allows you to enjoy every note of flavor without excessive sweetness.

Energy value per serving

• Calories: 286
• Proteins: 5.9g
• Fats: 13.3g
• Carbohydrates: 37.4g

Ingredients

• Wheat flour: 200 g
• Butter: 100 g
• Chicken egg: 2 pc
• Sugar: 100 g
• Pumpkin: 500 g
• Milk: 1 glass
• Cinnamon: to taste
• Salt: pinch

Cooking steps

1. First, prepare the filling. For this, peel the pumpkin from seeds and skin, cut it into cubes and place it in a pot. Add sugar (50 g), milk, cinnamon, bring to a boil and cook for 30 minutes on low heat with the lid on, stirring occasionally.

   Required ingredients:

   • Pumpkin: 500 g
   • Sugar: 100 g
   • Milk: 1 glass
   • Cinnamon:  to taste

2. Then, blend the contents of the pot with an immersion blender until smooth. In the cooled pumpkin puree, crack an egg and whisk the mixture well until homogeneous. The filling is ready.

   Required ingredients:

   • Chicken egg: 2 pieces

3. For the test, sift the flour, add sugar (50 g), salt, and cold diced butter. Chop the mixture with a knife and mash with a heavy fork until crumbly. Add an egg and knead into a firm dough.

   Required ingredients:

   • Wheat flour: 200 g
   • Sugar: 100 g
   • Salt:  pinch
   • Butter: 100 g
   • Chicken egg: 2 pieces

4. Then cover the round shape with dough, remembering to form the edges. Place the mold in the refrigerator for about 10 minutes.

5. Preheat the oven to 200°C. Line the chilled dough with baking paper, place a weight (beans, rice, or special stones) on it and bake for 10–25 minutes. Remove the paper with the weight.

6. Pour the filling onto the base and bake the pie at 160°C for 35–40 minutes until the filling thickens in the center.

7. Cool the pie in the mold until the filling is completely set.