Autumnal Pumpkin and Maple Syrup Tart with Pecans
A autumnal tart with spicy Hokkaido pumpkin, maple syrup and a crisp pecan topping. It tastes just as good warm as cold and goes well with coffee or a dollop of whipped cream.
By yumbelo · 8 servings · 150 minutes
Ingredients
- 250 g wheat flour (type 405)
- 125 g cold butter
- 60 g sugar
- 1 pc egg
- 1 pinch salt
- 500 g Hokkaido pumpkin
- 3 pc eggs
- 200 ml heavy cream
- 100 ml maple syrup
- 1 tsp cinnamon
- 0.5 tsp ground ginger
- 1 pinch nutmeg, freshly grated
- 1 tsp vanilla extract
- 80 g pecans
- 2 tbsp maple syrup (for the topping)
- butter for the pan
Method
- Rapidly knead the flour, cold butter in pieces, sugar, egg and salt into a smooth shortcrust dough, wrap in cling film and chill for at least 30 minutes.
- Peel the pumpkin, remove the seeds and cut into cubes. Cook until soft in a little water, drain and purée into a fine mash. Then measure out about 400 g of the mash.
- Preheat the oven to 180 °C, conventional heat (top and bottom). Grease a tart pan (about 28 cm).
- Roll out the dough on a little flour into a round, place it in the pan, press it onto the edge and prick it several times with a fork. Cover with baking paper and pie weights and blind bake for 15 minutes. Remove the paper and filling and bake for a further 5 minutes.
- Whisk the eggs with cream, maple syrup, cinnamon, ginger, nutmeg, vanilla extract and a pinch of salt. Stir in the pumpkin purée.
- Pour the pumpkin filling onto the pre-baked base and bake the tart for 35 to 40 minutes, until the filling only just wobbles in the middle.
- Coarsely chop the pecans, mix them with 2 tbsp maple syrup and spread over the tart after 25 minutes of baking time. Finish baking.
- Let the tart cool completely so the filling sets, then cut into 8 slices.