Provençal pumpkin cake

Ingredients for 8 servings:

• 250 g flour
• 60 g sugar
• 1 pinch of salt
• 100 g butter
• 2 eggs
• Pulses for blind baking
• 750 g pumpkin flesh
• 60 g butter
• some water
• 2 tbsp flour
• 3 eggs
• 1 tsp orange blossom water
• 3 tbsp brown rum
• 1 tsp lemon zest
• 1 tsp orange zest
• 125 g sugar
• 100 g almonds, peeled, roasted
• 1 tsp butter for the mold
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

Potiron Tart

For the shortcrust pastry, beat the eggs and knead with all the other ingredients until smooth. This works best with room-temperature butter. Wrap in cling film and let rest in the refrigerator for one hour. Dice the pumpkin flesh and simmer covered with the remaining butter and a splash of water for three-quarters of an hour. When the pumpkin begins to crumble slightly, puree it with an immersion blender, let it evaporate over low heat for a few minutes, and then stir in two tablespoons of flour. To avoid lumps, you can briefly puree the mixture again. Let it cool, then mix in the eggs, sugar, rum, orange blossom water, the lemon and orange zest, and the finely chopped, toasted almonds. Butter a springform pan. Roll out the pastry thinly and place it in the pan. Prick several times with a fork, cover with baking paper, weigh down with peas or metal utensils, and blind bake for twenty minutes in an oven preheated to 180°C (top/bottom heat). Pour the pumpkin mixture onto the pre-baked crust and continue baking for another 40-50 minutes at the same temperature. At the end of the baking time, a toothpick inserted into the mixture should come out clean. If not, continue baking for a few more minutes. Let cool slightly, cut into portions, and dust with powdered sugar before serving. Pumpkin pie tastes best warm.