Pumpkin tart with spices and pecans
6 servings
90 minutes
Pumpkin tart with spices and pecans is a true embodiment of autumn coziness and warmth. This exquisite dessert, inspired by French culinary traditions, combines the delicate texture of pumpkin puree, the rich aroma of spices, and a crunchy shortcrust base with pecans. Spices like cinnamon, nutmeg, allspice, cloves, and ginger give the dessert deep spiciness while cream and eggs create a velvety filling consistency. Historically, pumpkin has been widely used in baking due to its natural sweetness and creamy structure. This tart is perfect for cozy evenings, festive gatherings, and sitting down with a cup of hot tea or coffee.
1
Preheat the oven to 180 degrees. Place the pecans on a baking sheet and bake for 8 minutes until golden brown, constantly checking to prevent burning. Remove, let cool slightly, transfer to a food processor and chop into crumbs without turning into a uniform mass.
- Pecan: 40 g
2
Sift flour, powdered sugar, and a pinch of salt into a large bowl, holding the sieve as high as possible to aerate the flour. Add softened butter. Mix the mixture with a knife. When it resembles an even crumb, start rubbing the fat into the flour with your fingers, occasionally lifting the flour mixture above the bowl and letting it fall.
- Wheat flour: 175 g
- Powdered sugar: 10 g
- Salt: to taste
- Butter: 75 g
3
Then sprinkle the dough with about a tablespoon of cold water, add the nuts and 1 yolk - mix again with a knife using cutting motions. After that, knead the dough by hand until smooth, adding a little water if necessary until it stops sticking and forms a ball. Transfer the dough to a bag and refrigerate for 30 minutes.
- Water: to taste
- Pecan: 40 g
- Egg yolk: 1 piece
4
Meanwhile, preheat the oven to 180 degrees, placing a baking tray in it (on the middle rack).
5
Cut the pumpkin into 2.5 cm cubes. Place in a sieve and steam (or use a double boiler), cover with a lid and cook for 15-20 minutes until soft. Transfer the pumpkin to a sieve and mash.
- Pumpkin pulp: 450 g
6
Take the dough out of the fridge and roll it into a circle on a lightly floured surface. Carefully transfer it to a tart pan (19-20 cm in diameter) using a rolling pin. Flatten and press it slightly. The edges of the dough should extend about 5 mm above the pan. Prick the base with a fork. Lightly beat the egg white and brush the base, remembering the edges. Bake in the oven for 20-25 minutes until golden and crispy. Check if the base rises in the center. If it does, press it down with your hands, prick it again with a fork, and return it to the oven.
- Wheat flour: 175 g
- Chicken egg (large): 3 pieces
7
In a large bowl, beat 2 eggs and 1 yolk. In a pot, add molasses, sugar, spices, and cream. Bring to a boil while constantly whisking. Pour the egg mixture into the cream mixture while stirring quickly. Add pumpkin puree and mix well again.
- Chicken egg (large): 3 pieces
- Egg yolk: 1 piece
- Molasses: 1 tablespoon
- Brown soft sugar: 75 g
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Ground allspice: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Cream 40%: 275 ml
- Pumpkin pulp: 450 g
8
Remove the base from the oven and pour half of the filling on it, place it on a baking sheet and pour the remaining filling. Bake in the oven for 35-40 minutes (during this time, the filling will be fully cooked at the edges and remain slightly liquid in the center). Cool the pie in the form by placing it on a rack.