🍰 Tarta de Manzana y Calabaza de Otoño

Name: Tarta de Manzana y Calabaza de Otoño
Total time: 30 min
Yield: 4 raciones
Ingredients: Eggs 2 pcs; Mantequilla 225 g; azúcar glas 75 g; Salt pinch; Wheat flour, Type 405 250 g; levadura en polvo 1 cdta; Hazelnut kernels, whole 40 g; Lemons 1 pcs; Hokkaido pumpkin 500 g; Apples, red 2 pcs; Cinnamon 2 tsp; Raisins 70 g; Milk 2 tbsp

396 kcal · 30 min · 4 raciones

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Ingredientes

Eggs 2 pcs
Mantequilla 225 g
azúcar glas 75 g
Salt pinch
Wheat flour, Type 405 250 g
levadura en polvo 1 cdta
Hazelnut kernels, whole 40 g
Lemons 1 pcs
Hokkaido pumpkin 500 g
Apples, red 2 pcs
Cinnamon 2 tsp
Raisins 70 g
Milk 2 tbsp

Preparación

1. Separate the eggs. Use the egg whites for another dish.
2. Mix soft butter, egg yolks, icing sugar, salt, flour, and baking powder in a bowl until you have a smooth dough.
3. Put the dough in the refrigerator for at least two hours.
4. Chop the hazelnuts coarsely.
5. Wash the lemon thoroughly.
6. Grate about one teaspoon of lemon zest.
7. Cut the lemon in half and squeeze out the juice.
8. Wash the pumpkin.
9. Cut the pumpkin in half and remove the seeds.
10. Peel the apples.
11. Core the apples.
12. Coarsely grate the pumpkin and the apples.
13. Put the grated mixture in a bowl.
14. Add lemon juice, lemon zest, one teaspoon of cinnamon, sugar, raisins, and hazelnuts.
15. Mix all ingredients well together.
16. Preheat the oven to 180 degrees conventional heat.
17. Lightly dust a work surface with flour.
18. Roll out the dough on the floured surface.
19. Grease a pie or springform pan with a diameter of 26 centimeters.
20. Place about two-thirds of the dough in the pan.
21. Prick the dough base several times with a fork.
22. Put the pumpkin-apple mixture on the dough base.
23. Cut out Halloween pumpkin shapes from the remaining dough, approx. 4 x 4 centimeters.
24. Fill a small bowl with milk.
25. Dip the bottom of the dough pumpkins briefly in the milk.
26. Place the milk-coated pumpkins closely packed on the surface of the pie.
27. Leave small gaps between the pumpkin pieces so steam can escape.
28. Brush the remaining dough surface with the rest of the milk.
29. Bake the pie for about one hour in the oven.
30. Cover the surface with aluminum foil towards the end of the baking time if it gets too dark.
31. Let the pie cool completely on a cake rack.

Nutrición por ración

kcal: 396
Protein: 8 g · Fett/Fat: 18 g · Carbs: 55 g