Pumpkin Tart Recipe: A Perfect Autumn Delight
This Pumpkin Tart, a classic dessert that features a creamy pumpkin filling nestled within a buttery, flaky crust, is ideal for any seasonal occasion. The blend of cinnamon, nutmeg, and fresh ginger gives it a delightful spice that’s perfect for fall and winter gatherings. With its delicate crust and luscious filling, this dessert is sure to captivate the hearts of all who try it.
Servings: 6
Category: Desserts
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Butter (cold) | 250g |
| Egg yolks | 4 |
| Powdered sugar | 200g |
| Fine salt | q.b. |
| Vanilla extract | q.b. |
| Brown sugar | 70g |
| Whole egg | 1 |
| Marsala wine (egg-based) | 1 tbsp |
| Heavy cream | 180ml |
| Ground cinnamon | q.b. |
| Nutmeg | q.b. |
| Fresh ginger | q.b. |
| Pumpkin | 800g |
Instructions
Step 1: Prepare the Shortcrust Pastry
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Begin by making the shortcrust pastry, which will serve as the base of your pumpkin tart. Start by placing the flour, cold butter, and a pinch of fine salt into a food processor. Pulse the mixture until it achieves a crumbly, sandy texture.
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Transfer the mixture to a work surface and form a “well” in the center. Add the powdered sugar, vanilla extract (just a small amount, about a teaspoon), and the egg yolks into the center. Using your hands, knead the dough until it forms a soft, smooth, and cohesive ball. If the dough feels too sticky, add a little extra flour.
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Once the dough has come together, wrap it in plastic wrap and refrigerate it for at least 30 minutes. This will allow the butter to firm up and the dough to rest, which makes it easier to roll out later.
Step 2: Roast and Prepare the Pumpkin Filling
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While the dough is chilling, prepare the pumpkin filling. Start by peeling and removing the seeds from the pumpkin. Cut it into small chunks for easy roasting.
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Preheat the oven to 200°C (about 400°F). Place the pumpkin pieces on a baking tray and cover them loosely with aluminum foil. Roast for about 45 minutes, or until the pumpkin is fork-tender and easy to mash.
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Once the pumpkin is roasted and soft, transfer it to a mixing bowl and mash it thoroughly using a fork or a potato masher until smooth.
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To the mashed pumpkin, add the brown sugar, egg, cinnamon, nutmeg, and grated fresh ginger. Stir well to combine all the ingredients, ensuring the spices are evenly distributed throughout the filling.
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Add the Marsala wine and heavy cream to the pumpkin mixture, stirring until it becomes smooth and creamy. You can adjust the spices to your preference, adding a little more cinnamon or ginger if you prefer a spicier filling.
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Place the pumpkin mixture into a small saucepan over low heat. Stir continuously for about 5-10 minutes, allowing the filling to thicken slightly. This step ensures the filling holds its shape when baked in the tart crust.
Step 3: Assemble the Tart
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Once the dough has rested, remove it from the fridge and place it on a lightly floured surface. Roll it out with a rolling pin to about 5mm thickness. Carefully transfer the rolled dough to a 26cm tart pan, ensuring that the dough fits snugly into the edges. If needed, trim any excess dough along the top edges.
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Use a fork to prick the base of the tart dough several times, ensuring it doesn’t puff up while baking.
Step 4: Bake the Tart Shell
- Preheat your oven to 180°C (350°F). Bake the tart shell for about 15 minutes, or until it’s golden brown. This pre-baking step ensures the crust remains crisp and doesn’t become soggy when the filling is added.
Step 5: Add the Pumpkin Filling
- Once the tart shell is baked and cooled slightly, pour the prepared pumpkin filling into the tart shell, spreading it out evenly with a spatula.
Step 6: Decorate and Final Baking
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If you want to get creative with the presentation, use the remaining dough to create lattice strips or a spider web design on top of the pumpkin filling. You can also make small spiders out of dough to add a fun touch to the tart for Halloween or autumn-themed parties.
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Return the tart to the oven and bake for an additional 30-35 minutes, or until the filling is set and firm to the touch. The edges of the crust should be golden, and the filling should no longer jiggle when gently shaken.
Step 7: Let the Tart Cool and Serve
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Once the tart is fully baked, remove it from the oven and allow it to cool completely before serving. This ensures the filling sets properly.
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Slice the tart into 6 equal portions and serve chilled or at room temperature. For an extra indulgent touch, top each slice with a dollop of whipped cream or a drizzle of caramel sauce.
This Pumpkin Tart, with its rich, spiced filling and buttery crust, is the perfect way to celebrate the flavors of the season. Whether you’re serving it at a fall dinner, Thanksgiving, or a special event, this dessert will surely be a crowd-pleaser. Enjoy!
