Apple and Pumpkin Tart
8 servings
45 minutes
Apple and pumpkin tart is an exquisite dessert of French cuisine, combining delicate crispy dough and aromatic fruit-pumpkin filling. This recipe originated as a seasonal treat, as apples and pumpkin perfectly complement each other with autumn notes. The crust made with butter is light and crumbly, while the filling offers a blend of pumpkin sweetness with a slight tartness of apples, highlighted by vanilla aroma. This dish is suitable for both cozy home tea gatherings and festive tables. Thanks to the special baking technology with pressing, the base remains crispy and does not get soggy, creating an ideal combination of textures. This tart pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee.
1
Prepare the dough: rub the flour with fat until it resembles bread crumbs, add 50g of sugar and a pinch of salt (about 20g), add water and mix – if it's too dry, add another teaspoon of water. Wrap in film and refrigerate for 20 minutes. Meanwhile, prepare the filling.
- Wheat flour: 200 g
- Butter: 130 g
- Sugar: 70 g
- Salt: 2 g
- Water: 50 ml
2
Prepare the filling. Cut the pumpkin into slices, sprinkle with 20 grams of sugar and 20 grams of vanilla sugar, and let it soak. Dice the apples into 10-millimeter cubes, squeeze the juice of half a lemon, and mix.
- Pumpkin: 200 g
- Sugar: 70 g
- Vanilla sugar: 1 teaspoon
- Apple: 3 pieces
- Lemon: 0.5 piece
3
Preparing the crust: take the dough out of the fridge, roll it out to about 3 millimeters thick, place it in the mold, prick the bottom with a fork, and put it in the freezer for 10 minutes. Roll the leftover dough into a ball and also put it in the freezer.
4
Baking: place baking paper and a weight (beans or rice or porcelain balls) on the dough in the form, bake in the oven at 180 degrees for 10-15 minutes, remove the weight and bake for another 5-8 minutes.
5
Preparing the tart: place pumpkin on the bottom of the crust after draining the juice released by the pumpkin with sugar, then add apples, take the remaining dough from the freezer and grate it on top of the apples. Place in the oven at 180 degrees for 20 minutes.
- Pumpkin: 200 g
- Apple: 3 pieces