This pumpkin tart combines autumn flavors with a hint of citrus and crunchy almonds. The smooth filling of pumpkin, cinnamon, and nuts rests on a crisp shortcrust base and is finished with a glossy layer of apricot jam.
Shortcrust pastry (ready-made)
250 g pumpkin flesh
180 g granulated sugar
6 eggs
60 g flour
1 tsp cinnamon
200 g ground nuts
100 g candied orange peel
2 tbsp apricot jam
2 tbsp water
100 g flaked almonds
Roll out the shortcrust pastry and shape it in a tart tin with the baking paper.
Prepare the pumpkin, steam until tender, purée, and let cool.
Preheat the oven to 180°C.
Beat the egg yolks with the sugar and 3 tbsp boiling water until pale and fluffy.
Cut the candied orange peel into small cubes.
Mix the pumpkin purée into the egg mixture.
Fold in the flour, cinnamon, ground nuts, and orange peel.
Beat the egg whites until stiff and gently fold into the batter.
Remove excess dough and prick the base with a fork.
Brush the edges of the pastry with beaten egg.
Pour the batter into the tart tin and smooth the surface.
Bake for 40 minutes.
Heat the apricot jam with water and strain.
Toast the flaked almonds in a dry pan.
Let the tart cool for 5 minutes in the tin, then remove and place on a rack.
Brush the surface with the apricot glaze and let cool further.
Sprinkle with toasted almonds.