Shortened Mummy

Name: Shortened Mummy
Cook time: 1 h 30 min
Total time: 4 h
Yield: 12
Ingredients: 350 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Cinnamon; 1 package Vanilla sugar; 175 g Sugar; 175 g cold butter; 1 Egg (Gr. M); 1 piece(s) (approx. 20 g) Ginger; 6 TABLESPOONS demerara sugar; 1/2 Hokkaido Pumpkin; 2 Apples (à approx. 140 g; e.g. Elstar); 3 TABLESPOONS Apricot Jam; 2 TABLESPOONS Breadcrumbs; 2 Sugar Eyes; 2 Chocolate droplets; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

Even though we usually shiver at the sight of a mummy - made of crispy shortcrust pastry and with a cinnamon apple-pumpkin filling, it makes for a good gut feeling

COOK TIME
90 mins

TOTAL TIME
240 mins

Ingredients

Servings: 12

350 g Flour
7-10 Tbsp Salt
7-10 Tbsp Cinnamon
1 package Vanilla sugar
175 g Sugar
175 g cold butter
1 Egg (Gr. M)
1 piece(s) (approx. 20 g) Ginger
6 TABLESPOONS demerara sugar
1/2 Hokkaido Pumpkin
2 Apples (à approx. 140 g; e.g. Elstar)
3 TABLESPOONS Apricot Jam
2 TABLESPOONS Breadcrumbs
2 Sugar Eyes
2 Chocolate droplets
7-10 Tbsp Cling film

Directions

1
For the short pastry, mix 350 g flour, 1 pinch of salt, vanilla sugar and sugar in a bowl. Add 175 g butter in pieces, egg and 3-4 tbsp. cold water. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.
2
Grease a tart mould with a lifting base (26 cm Ø) well and dust with flour. Roll out about 2⁄3 of the dough on the floured work surface to a circle (approx. 30 cm Ø), place it in the mould and press the edge down. Chill for about 45 minutes. Wrap the rest of the dough in foil and chill.
3
In the meantime peel and finely grate the ginger. Mix with 4 tbsp. brown sugar and 1 tsp. cinnamon. Wash the pumpkin, remove seeds and slice the pumpkin and its skin into thin slices. Peel apple, quarter it, remove seeds and cut quarters into very thin slices. Mix pumpkin, apples and ginger-sugar-mix.
4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Pass the jam through a fine sieve. Spread the base evenly with breadcrumbs. Spread the pumpkin and apple mixture evenly on top. Spread with the jam.
5
Prick several times with a fork. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. In the meantime, separate the eggs for the sponge cake. Beat the egg white with the whisk of the hand mixer until stiff.
6
Take out and let cool on a cake rack for about 45 minutes. Carefully lift the cake out of the tin and let it cool down on the cake rack. Decorate the opening between the pastry strips with sugar eyes and chocolate drops.