Open tart with pumpkin and cinnamon

8 servings

90 minutes

Open pumpkin and cinnamon tart is an exquisite dessert of French cuisine that combines the tenderness of pumpkin with the aroma of spices. Its roots trace back to traditional autumn pies but gained popularity due to its refined presentation. The crispy shortcrust base contrasts with the velvety pumpkin cream enhanced by vanilla essence, cinnamon, and fresh lemon zest. The light sweetness combined with warm spicy aromas makes this tart perfect for cozy evenings or festive gatherings. Baked pumpkin gives the filling a rich, slightly caramel flavor that harmonizes with its airy texture. The tart is served as a standalone dessert or with a scoop of vanilla ice cream, highlighting its rich aroma. It is a true embodiment of autumn comfort and gastronomic perfection.

Energy value per serving

• Calories: 356.1
• Proteins: 5.2g
• Fats: 15.6g
• Carbohydrates: 50.1g

Ingredients

• Wheat flour: 200 g
• Butter: 130 g
• Water: 1 tbsp
• Pumpkin: 500 g
• Chicken egg: 2 pc
• Lemon: 0.5 pc
• Lemon zest: 1 pc
• Cinnamon: 1 tsp
• Salt: 0.5 tsp
• Sugar: 1 glass
• Vanilla essence: 1 tsp

Cooking steps

1. Prepare the dough: rub 200 g of flour with 130 g of butter until crumbly, add powdered sugar and a pinch of salt, add water and mix. Form a flat disk, wrap in film and refrigerate for 20 minutes.

   Required ingredients:

   • Wheat flour: 200 g
   • Butter: 130 g
   • Water: 1 tablespoon
   • Salt: 0.5 teaspoon

2. Clean the pumpkin, remove the seeds. Cut the flesh into cubes. Place in a baking tray, bake until soft and all the liquid evaporates at 160 degrees.

   Required ingredients:

   • Pumpkin: 500 g

3. Blend the pulp into a homogeneous mass. Strain the resulting puree through a sieve.

4. Roll out the dough on a lightly floured surface and line a round low dish about 26 cm in diameter. Place a sheet of baking paper on top of the dough and fill it with any grains or small copper coins. This will allow the crust to bake evenly. Bake for 15 minutes at 190 degrees.

5. Place the pumpkin puree in a deep bowl, whisk with two eggs, sugar, zest and juice of half a lemon, spices, sugar, and salt. Pour the mixture into a form with baked dough.

   Required ingredients:

   • Pumpkin: 500 g
   • Chicken egg: 2 pieces
   • Lemon: 0.5 piece
   • Lemon zest: 1 piece
   • Cinnamon: 1 teaspoon
   • Sugar: 1 glass
   • Salt: 0.5 teaspoon
   • Vanilla essence: 1 teaspoon

6. Bake the pie for 10 minutes at 220 degrees, then for 45 minutes at 180 degrees. Once the pie cools, it can be safely cut into portions.