Pumpkin Tart with Spices and Pecans
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
This pie is best served chilled — straight from the refrigerator, with a small amount of sour cream. It is also very tasty warm — in this case, serve it with a scoop of ice cream.
Ingredients
- Pecans - 1.4 oz
- All-purpose flour - 6.2 oz
- Powdered Sugar - 0.4 oz
- Salt - to taste
- Butter - 2.6 oz
- Water - to taste
- Egg Yolk - 1 piece
- Pumpkin flesh - 15.9 oz
- Large Chicken Eggs - 3 pieces
- Black molasses - 1 tablespoon
- Brown Sugar - 2.6 oz
- Ground Cinnamon - 1 teaspoon
- Ground Nutmeg - ½ teaspoon
- Ground Allspice - ½ teaspoon
- Ground Cloves - ½ teaspoon
- Ground Ginger - ½ teaspoon
- 40% Cream - 9 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Spread the pecans on a baking sheet and place them in the oven for 8 minutes until golden, checking constantly to ensure the nuts do not burn. Remove, let cool slightly, transfer to a food processor, and chop into crumbs without turning it into a homogeneous mass.
Step 2
In a large bowl, sift the flour, powdered sugar, and a pinch of salt, holding the sieve as high as possible to aerate the flour. Add the softened butter. Using a knife, mix the ingredients. When it resembles an even crumb, use your fingers to rub the fat into the flour, occasionally lifting the flour mixture above the bowl and letting it fall back down.
Step 3
Then, sprinkle the dough with about a tablespoon of cold water, add the nuts and 1 yolk — mix again with the knife using cutting motions. After that, knead the dough with your hands until smooth, adding a little water as needed until it stops sticking and forms a ball. Transfer the dough to a bag and refrigerate for 30 minutes.
Step 4
Meanwhile, preheat the oven to 356°F, placing a baking sheet in the middle rack.
Step 5
Cut the pumpkin into 2.5 cm cubes. Transfer to a sieve and place over a double boiler (or in a steamer), cover with a lid, and cook for 15–20 minutes until soft. Transfer the pumpkin to a sieve and mash it.
Step 6
Remove the dough from the refrigerator and roll it into a circle on a lightly floured surface. Carefully, using a rolling pin, transfer it to a tart pan (19–20 cm in diameter). Level it out and press it down slightly. The edges of the dough should extend about 5 mm above the pan. Prick the base with a fork. Lightly beat the egg white and brush the base, remembering the edges. Bake in the oven for 20–25 minutes until golden and crispy. Check if the base is rising in the center. If so, press it down with your hands, prick it again with a fork, and return it to the oven.
Step 7
In a large bowl, beat 2 eggs and 1 yolk. In a saucepan, add the molasses, sugar, spices, and cream. Bring to a boil, whisking constantly. Pour the egg mixture into the cream mixture, stirring quickly. Add the pumpkin puree and mix well again.
Step 8
Remove the base from the oven and pour half of the filling onto it, place it on the baking sheet, and pour the remaining filling. Bake in the oven for 35–40 minutes (during this time, the filling will be fully baked around the edges and remain slightly liquid in the center). Cool the pie in the pan on a wire rack.
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