Diane Archer
3 5
90 mins
90 mins


Servings: 12
  • 350 g Flour
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 175 g Sugar
  • 175 g Butter
  • 1 egg (size M)
  • half an inch fresh ginger tuber
  • 5 1/2 TABLESPOONS demerara sugar
  • 1 1/2 TSP. Cinnamon
  • 1/2 Hokkaido pumpkin (550 g)
  • 1 Apple (approx. 175 g)
  • 2-3 TABLESPOONS Apricot Jam
  • 2 TABLESPOONS Breadcrumbs
  • 2 Sugar Eyes
  • 2 Chocolate droplets
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film


  1. 1

    For the short pastry, mix flour, salt, vanillin sugar and sugar in a bowl. Add butter in flakes, egg and 3-4 tbsp. cold water. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.

  2. 2

    Grease a tart mould (26 cm Ø, with lift-off base) well and dust with flour. Roll out a good 2/3 of the dough into a circle (approx. 30 cm Ø) on a well floured work surface. Place the dough sheet in the mould and press the rim. Chill for about 45 minutes. Wrap the rest of the dough in foil and chill.

  3. 3

    In the meantime peel and finely grate the ginger. Mix ginger, 4 tablespoons brown sugar and 1 teaspoon cinnamon. Remove seeds from pumpkin, wash and slice very thinly. Peel and quarter the apple, cut out the core and cut quarters into very fine slices.

  4. 4

    Pass the jam through a fine sieve. Mix pumpkin, apple and sugar-ginger-cinnamon mixture. Sprinkle the base evenly with breadcrumbs. Spread the pumpkin and apple mixture on top to create a smooth surface. Carefully brush with the jam.

  5. 5

    Roll out the rest of the dough on a floured work surface to a circle (approx. 26 cm Ø) and cut into strips a good 1 cm wide. Cover the pumpkin layer crisscross with it, leaving a small opening in the upper third. Mix 1 1/2 tbsp brown sugar and 1/2 tsp cinnamon. Sprinkle the dough strips with it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for 45-50 minutes.

  6. 6

    Remove from the oven, place on a cake rack and leave to cool for about 45 minutes. Carefully lift the cake out of the mould and let it cool on a cake rack. Decorate the opening between the pastry strips with sugar eyes and chocolate drops.

Nutrition Facts

360 kcal
54 g
13 g
5 g

Categories & Tags

Main Dishes