Tarte à la citrouille

 



For the tart:

  • 200 gr (0,44 lbs) flour
  • 125 gr (0,28 lbs) cold butter
  • 1 pinch of salt
  • 3 tablespoons of powdered sugar
  • 1 egg yolk
  • 2-4 tablespoons of cold water

For the food base :

  • ½ pumpkin
  • 2 sticks of cinnamon
  • 4 cloves
  • 1 cup of granulated sugar
  • 1 egg
  • 1 glass of water Milk
  • 1 cup walnuts

For the tart dough, flour and butter are turned into sand with fingertips. The remaining ingredients are added to the dough.

Put the dough in the refrigerator and rest for 15-20 minutes.

For the food base, the pumpkins are peeled and sliced ​​in equal sizes. Sugar, spices and milk are added and left to cook.

After it is cooked, it is passed through the rondo and when it is warm, eggs and walnuts are added and mixed.

The tart dough is opened and placed in tart cups. Holes are drilled so that it does not rise too much.

Grease-proof paper is put on it and pulses are added as weight and baked in a preheated 180 (352) degree oven for 15 minutes.

Remove from the oven, add food base and bake for 15-20 minutes.

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