Pumpkin and apple tart

Name: Pumpkin and apple tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 175 g Flour; 50 g Sugar; 1 Pack of Bourbon-Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp Peel of 1 organic orange; 1 Egg (Gr. M); 60 g + some cold butter; 350 g Hokkaido Pumpkin; 7-10 Tbsp 3 apples (e.g. Elstar); 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Rum; 1 TABLESPOON Honey; 1 TEASPOON freshly grated ginger; 1⁄2 Tsp Cinnamon; 1 egg (size M); 7-10 Tbsp Salt; 100 g Sugar; 1 packet of sauce powder "vanilla flavor; 150 g Whipped cream; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

175 g Flour
50 g Sugar
1 Pack of Bourbon-Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp Peel of 1 organic orange
1 Egg (Gr. M)
60 g + some cold butter
350 g Hokkaido Pumpkin
7-10 Tbsp 3 apples (e.g. Elstar)
2 TABLESPOONS Lemon juice
2 TABLESPOONS Rum
1 TABLESPOON Honey
1 TEASPOON freshly grated ginger
1⁄2 Tsp Cinnamon
1 egg (size M)
7-10 Tbsp Salt
100 g Sugar
1 packet of sauce powder "vanilla flavor
150 g Whipped cream
baking paper
7-10 Tbsp Dried peas

Directions

1
For the short pastry, knead 175 g flour, sugar, vanilla sugar, 1 pinch of salt, orange peel, egg and 60 g cold butter in pieces with the dough hooks of the hand mixer to form coarse crumbs. Put crumbs into a greased tart tin and press them to a base, also pulling them up at the edges. Cover and chill for approx. 1 hour
2
For the filling, wash the pumpkin and remove the seeds and fibers with a spoon. Cut the pumpkin into wider slices. Peel and core apples. Roughly grate pumpkin flesh with skin and apples. Sprinkle apples with lemon juice and rum
3
Melt the honey in a pan. Add pumpkin and grated apple. Stir in ginger and cinnamon. Steam over low heat for about 20 minutes until the pumpkin is soft and the liquid has evaporated. Let it cool down
4
Prick the short pastry several times with a fork, place baking paper on the pastry and spread dried peas evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the middle shelf for approx. 10 minutes, blind-baking. Remove dried peas and paper
5
Separate the egg. Beat egg white with 1 pinch of salt until stiff. Beat the egg yolks with sugar, sauce powder and cream until foamy. Mix with the pumpkin mixture. Fold in the beaten egg white. Put the filling on the pre-baked shortcrust pastry base. Bake for 30-35 minutes. Take out, let cool a little. Remove from the tin
6
Waiting time approx. 35 minutes