Pumpkin tart is very delicate, greedy, and slightly aromatic, I also added cinnamon, and it is really perfect together. Follow recipe.
Ingredients: medium, total time: 80 min.
For the pastry:
350 g flour 00
150 g butter
90 g sugar
1 egg
1 peel of lemon
For the stuffing:
400 g pumpkin
250 g ricotta
150 g brown sugar
50 g pine nuts
50 g butter
1 tsp cinnamon powder
Preparation:
Short Pastry
Put the softened butter in a bowl with the sugar and mix them together. Add the whole egg and peel of lemon, mix so that it is completely absorbed. Gradually add all the flour and knead quickly with your hands in order to obtain a homogeneous mixture without lumps.
Filling:
Peel the pumpkin and cut it into cubes.
Put the butter in a large pot and let it melt, then add the pumpkin and sugar and cook for about 15–20 minutes.
When the pumpkin is completely cooked, add the pine nuts and cinnamon and mix, then blend. Add the ricotta and mix it with the pumpkin pulp and pine nuts.
Make the Tart:
Roll out the shortcrust pastry and place it in a baking tray with holes in the base. Pour the filling and level the surface. Bake the pumpkin tart in a preheated oven at 180 °C for about 50 minutes until the shortcrust pastry is cooked and golden. Remove the pumpkin pie from the oven and let it cool completely before cutting or removing it from the pan.
Buon appetito!
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