← All recipes

🍰 Pumpkin Pecan Tart

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• baking paper (and dried legumes for)
• 2 eggs
• 180 g cane sugar
• 1 tbsp flour
• 1 tsp cinnamon powder
• 0.5 tsp ginger powder
• nutmeg
• 0.5 tsp salt
• 400 g pumpkin flesh
• 120 ml whipping cream
• 1 tbsp butter
• 60 g cane sugar
• 1 tsp orange zest
• 100 g pecans

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Mix the flour with the salt.
3. 3. Press a well into the center of the flour.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add about 40 milliliters of lukewarm water.
8. 8. Chop all ingredients roughly with a knife until small crumbs form.
9. 9. Quickly knead the crumbs together with your hands to form a dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Chill the dough in the refrigerator for about 30 minutes.
13. 13. Dice the pumpkin flesh.
14. 14. Cook the pumpkin cubes in a little water under a lid for about 15 minutes until soft.
15. 15. Drain the water.
16. 16. Let the pumpkin cool down.
17. 17. Puree the cooled pumpkin until smooth.
18. 18. Place the dough between two sheets of baking paper.
19. 19. Roll out the dough thinly.
20. 20. Place the rolled-out dough into the greased tin.
21. 21. Cut a piece of baking paper to the size of the tin.
22. 22. Place the baking paper on top of the dough.
23. 23. Weight the baking paper with dried beans or lentils.
24. 24. Preheat the oven to 200 degrees.
25. 25. Bake the pastry base blind for about 10 minutes.
26. 26. Remove the pastry base from the oven.
27. 27. Remove the baking paper and the beans.
28. 28. Let the base cool down.
29. 29. Beat the eggs lightly.
30. 30. Stir the sugar into the eggs.
31. 31. Mix the flour into the egg-sugar mixture.
32. 32. Stir in the spices.
33. 33. Gently fold in the pumpkin puree.
34. 34. Stir in the cream gradually.
35. 35. Spread the filling over the pre-baked base.
36. 36. Bake the tart for 10 minutes in the preheated oven on the lower rack.
37. 37. Reduce the oven heat to 180 degrees.
38. 38. Bake the tart for another 30 minutes.
39. 39. Melt the butter in a saucepan.
40. 40. Mix the melted butter with the sugar.
41. 41. Add the orange zest.
42. 42. Mix everything with the pecans.
43. 43. Distribute the nut mixture evenly over the tart.
44. 44. Bake the tart for another 10 minutes.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g