Pumpkin orange tart

Name: Pumpkin orange tart
Total time: 2 h
Yield: 12
Ingredients: 1 Eggs; 40 g Sugar; 0.5 teaspoon Salt; 100 g Butter; 2 tablespoon Water; 200 g Wheat flour; 2 Eggs; 80 g Sugar; 500 g Pumpkin; 50 ml Orange juice; 1 tablespoon Orange zest; 150 g Sour cream; 1 teaspoon Ground cinnamon

Thin shortbread crust and delicate filling with orange flavor. This baking is for those who respect such a healthy vegetable - pumpkin. As you know, pumpkin harmonizes perfectly with citrus fruits. This tart combines pumpkin with orange and spicy cinnamon. The amount of sugar in the filling can be varied depending on the sweetness of the pumpkin. The pie is light and moderately sweet.

118

11429

Sophia Jones

Author of the recipe

Calories

228Kcal

Protein

5gram

Fat

11gram

Carbs

26gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

1

40g

0.5teaspoon

100g

2tablespoon

200g

2

80g

500g

50ml

1tablespoon

150g

1teaspoon

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Ingredients.
STEP 2
Let's prepare the pumpkin for the filling. Cut it into pieces and simmer until soft.
STEP 3
Grind the pumpkin into puree. Let it cool.
STEP 4
Grate the cold butter.
STEP 5
Combine butter with sugar and flour, grind into crumbs.
STEP 6
Beat the egg with salt and cold water. Pour into flour mixture.
STEP 7
Quickly knead the dough, form a ball and put it in the refrigerator for 30 minutes.
STEP 8
Let's return to the filling. Remove the zest from the orange and squeeze out 50 ml of juice.
STEP 9
Beat eggs with sugar.
STEP 10
Add pumpkin puree, orange juice and zest, mix.
STEP 11
Add sour cream.
STEP 12
Add cinnamon and stir until smooth. The filling is ready.
STEP 13
Roll out the chilled dough into a round layer 0.5-0.7 cm thick. Transfer it to a pan lined with parchment and form the sides.
STEP 14
Bake at 180 degrees. oven for about 15 minutes. When the edges begin to brown, take it out. I placed dry beans near the sides, but it turned out that this was not necessary.
STEP 15
Place the filling on the crust and bake at 180 degrees. 45-50 minutes until golden brown. Let the tart cool, remove from the mold and serve. Bon appetit!

Comments on the recipe

Svetlana

02.09.2023

4.7

It turned out to be a very unusual and tasty pie, thanks for the recipe)))

Duck Irina

02.09.2023

4.7

Thanks for the recipe, the filling is very tasty, but for some reason the dough itself has hardened too much, what could be the reason?

Julia

02.09.2023

4.5

Irina, after baking, the edges of the pie may be a little hard. But then they become softer due to the moisture of the filling. But the dough may turn out to be too tough if you leave the tart in the oven. It is necessary to take into account the operating features of the oven. Perhaps you can reduce the baking time for the mince pie. Thanks for your feedback.