Pumpkin tart

Ingredients for 1 servings:

• 175 g flour
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 orange(s), untreated, zest
• 60 g butter, cold, cut into pieces
• 350 g pumpkin(s) (Hokkaido)
• 3 apples
• 2 tbsp lemon juice
• 2 tbsp rum
• 1 tbsp honey
• 1 tsp ginger, freshly grated
• ½ tsp cinnamon powder
• 1 egg(s), size M
• 1 pinch of salt
• 100 g sugar
• 1 pack of sauce powder (vanilla flavor), for cooking
• 150 ml whipped cream
• Butter for the mold
• Pulses for blind baking

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

an autumnal poem

Knead 175g flour, 50g sugar, vanilla sugar, a pinch of salt, the orange zest, the egg, and 60g butter into coarse crumbs using the dough hook of a mixer. Grease a 26-28cm tart pan with butter, pour the crumbs into the pan, press them into the base, and chill for about 1 hour. Remove the seeds and fibers from the pumpkin flesh and cut them into wider wedges, peeling them on. Peel and core the apples, coarsely grate them with the pumpkin, and drizzle with the lemon juice and rum. Melt the honey in a pan and add the grated pumpkin and apple. Stir in the ginger and cinnamon and simmer the mixture over low heat for about 20 minutes, until the pumpkin is soft and the liquid has evaporated. Then let it cool. Preheat the oven to 200°C (top/bottom heat: 175°C) using a conventional oven. Prick the shortcrust pastry several times with a fork and blind bake in the oven on the middle rack for about 10 minutes. Then remove the pulses and the baking paper. Separate the egg and beat the egg whites with a pinch of salt until stiff peaks form. Whisk the egg yolks with sugar, sauce powder, and cream until frothy, then mix with the pumpkin mix. Fold in the beaten egg whites and spread the mixture onto the shortcrust pastry base. Bake the tart for 30-35 minutes. Remove from the oven, let cool, and serve with whipped cream or powdered sugar.