Pumpkin tart

Eunice Scott
4 2
40 mins
40 mins


Servings: 1
  • 175 g Flour
  • 50 g Sugar
  • 1 package 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
  • 3 Apples (e.g. Elstar)
  • 2 TABLESPOONS Lemon juice
  • 1 TABLESPOON Honey
  • 1 TEASPOON freshly grated ginger
  • 1⁄2 Tsp Cinnamon
  • 1 Egg (Gr. M)
  • 7-10 Tbsp Salt
  • 100 g Sugar
  • 1 package Vanilla sauce powder
  • 150 ml Whipped cream
  • Baking paper and pulses


  1. 1

    For the short pastry, knead 175 g flour, sugar, vanilla sugar, 1 pinch of salt, orange peel, egg and 60 g butter in pieces with the dough hooks of the mixer to form coarse crumbs. Grease the tart tin with butter.

  2. 2

    Pour crumbs into the mould and press them to a base, also pulling them up at the edges. Cover and chill for about 1 hour.

  3. 3

    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.

  4. 4

    Drizzle apples with lemon juice and rum.

  5. 5

    Melt the honey in a pan. Add grated pumpkin and 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.

  6. 6

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Prick the short pastry several times with a fork and bake blind in the hot oven on the middle shelf for approx. 10 minutes. Remove pulses and paper.

  7. 7

    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.

  8. 8

    Bake for 30-35 minutes. Take out, let cool a little. Remove from the tin.

Nutrition Facts

230 kcal
29 g
9 g
4 g