Pumpkin Tart

(881 votes)
Total Time Icon
Total time: 1 hour
Preparation Time Icon
Prep time: 30 min
Cooking Time Icon
Cook time: 30 min
Yield Icon
Enough for 4 people

🍓 Ingredients

50 grams Sugar 📝 🍽
125 grams Butter 📝 🍽
250 grams Flour 📝 🍽
7 tablespoons Milk 📝 🍽
750 grams Pumpkin flesh peeled and diced
1 Egg 📝 🍽
50 grams Sugar 📝 🍽
3 Eggs separately 🍽
1 pinch Salt 📝 🍽
1 teaspoon Cinnamon 📝 🍽
2 centiliters Sherry e.g. cream sherry
100 grams Ground almonds 📝 🍽
200 milliliters Cream 📝 🍽
1 Lemon of which the peel has been grated
  Fat for the form 🍽

🍽 Instructions

Knead a shortcrust dough from flour, sugar, butter, egg and milk. Form the dough into a ball and put in the refrigerator for about 30 min. Boil pumpkin cubes with water in 10-15 min until soft. Drain well in a sieve, puree and let cool slightly. Beat egg yolks and sugar over a bain-marie until foamy, mix in pumpkin puree, ground almonds, cinnamon, cream sherry and grated lemon zest. Preheat oven to 220°C. Beat the egg whites with salt until very stiff and gently fold into the pumpkin mixture. Grease a 32 cm diameter tart pan. Roll out the pastry thinly and line the pan with it, raising a 2 cm high rim. Spread the filling evenly on top and smooth it out. Bake the tart on the middle rack for 30 minutes, if it gets too dark, cover with some aluminum foil. Serve very fresh with whipped cream.

📊 Nutrition Facts

Nutritional values per serving:

5 g
34 g
6 g

📝 Recipe Overview

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