Jamie Oliver's Pumpkin French Tart

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Ingredients needed for cooking.

2. STEP 2

   

   Cut the cold butter into cubes. Mix flour with sugar and a pinch of salt, chop with a knife and butter into crumbs.

3. STEP 3

   

   Beat the egg with a fork, mix with flour crumbs, knead the dough.

4. STEP 4

   

   Wrap the dough in film and place in the refrigerator for half an hour.

5. STEP 5

   

   Cut the pumpkin into cubes and add milk. Boil for 15 minutes, add sugar, vanilla sugar and cook until tender. Cool. It’s better to take nutmeg pumpkin varieties (the filling will be brighter and more aromatic), but I don’t have the usual winter pumpkin.

6. STEP 6

   

   Place the dough in the mold and prick with a fork.

7. STEP 7

   

   Preheat the oven to 200 degrees. Cover the dough with parchment and add a weight to prevent it from rising. Bake for 20-25 minutes until the edges are slightly browned (watch your oven!)

8. STEP 8

   

   Beat the cooled pumpkin and milk into a puree, put a couple of spoons in a separate container, and mix with the egg. Pour back. Add cinnamon to taste, lemon juice and zest (this is my highlight, I love sourness in desserts))). If suddenly the puree is a little liquid, add 1 tablespoon of semolina.

9. STEP 9

   

   Remove the crust from the oven and cool slightly. Pour in the filling, lower the oven temperature to 160-170 degrees. Bake for another 30 minutes. When the tart is ready, the filling in the middle should jiggle slightly. Cool and place in the refrigerator for several hours.

10. STEP 10

    

    Voila! Bon appeti!!!