Autumn tart
Description
Homemade baking for tea. “Autumn Tart” is prepared according to a traditional Canadian recipe; this tart is usually made for Thanksgiving. Many Canadian housewives bake it themselves, and they also sell them in stores and pastry shops, and we will bake it ourselves. Don’t be intimidated by the long list of ingredients; if some spices are missing from your pantry, you can do without them. Watch the step‑by‑step recipe and cook with pleasure.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, remove the seeds from the pumpkin, cut it into large pieces, and place them on a baking sheet.
- 3
Step 3
Cover the pumpkin with foil and bake it in the oven for 1 hour at 180‑200 °C.
- 4
Step 4
While the pumpkin is baking, start preparing the dough. Cut the chilled butter into cubes.
- 5
Step 5
Combine the flour, sugar (or powdered sugar), and salt.
- 6
Step 6
Sift the flour mixture into a bowl.
- 7
Step 7
Add pieces of chilled butter.
- 8
Step 8
Rub the flour and butter together by hand into fine crumbs.
- 9
Step 9
Add ice water mixed with lemon juice to the flour.
- 10
Step 10
Knead the dough, wrap it in plastic wrap, and let it rest for about 30 minutes in the refrigerator.
- 11
Step 11
Dust the work surface of the table with flour, roll out the dough into a sheet.
- 12
Step 12
Using a rolling pin, transfer the dough into the pan.
- 13
Step 13
Decorate the dough edges nicely, trim off the excess, wrap the extra dough in plastic wrap—it will still come in handy—prick the bottom with a fork and place it in the freezer for about 15 minutes.
- 14
Step 14
Cover the dough with parchment paper, place a weight in the center, such as peas or beans, and bake the form for about 20 minutes in the oven at a temperature of 180‑200 °C.
- 15
Step 15
Peel the baked pumpkin.
- 16
Step 16
Blend the pumpkin flesh with a blender, you can also pass it through a sieve to avoid lumps.
- 17
Step 17
Beat 2 eggs plus one yolk with brown and white sugar.
- 18
Step 18
Add cinnamon, ginger, vanilla, cardamom, cloves, nutmeg, and stir.
- 19
Step 19
Add the corn starch, orange and lemon zest, and mix again.
- 20
Step 20
Add pumpkin puree, stir.
- 21
Step 21
Add the cream and mix until smooth.
- 22
Step 22
Brush the bottom of the pre‑baked shortcrust base with egg white.
- 23
Step 23
Spread the filling and bake for 45–60 minutes at 180–200 °C, depending on your oven’s capabilities, and watch for doneness.
- 24
Step 24
Cut leaf shapes from the remaining dough, and using the back side of the knife blade, apply the veins.
- 25
Step 25
If any filling remains, you can spoon it into molds and bake a delicious pumpkin flan; next to it, place the leaves, brush them with egg white, and bake them when the tart is already ready and cooling.
- 26
Step 26
Decorate the tart on top with baked leaves; you can sprinkle it with pieces of nuts, orange candied peel, star anise. The aromatic, extraordinarily tender and very tasty tart “with the mood and the flavor of autumn” is ready, cut it into pieces and enjoy. Whipped cream can be served with such a tart.