Tart with pumpkin cream and apples, a dessert with both the taste and colors of autumn with a very crumbly shortcrust pastry. To make this delicious tart, I used buttery shortcrust pastry, which I find fantastic, but you can also use your favorite shortcrust pastry recipe. However, if you want to achieve a dessert with a crunchy yet crumbly base, then you must try the buttery shortcrust. As a filling, I made a pumpkin cream with grapefruit and topped it with apples and walnuts—a truly fantastic mix of flavors. I recommend trying it, and I am sure it will win you over from the first bite. Let’s see what we need to make the tart with pumpkin cream and apples.
TRY ALSO THESE DELICIOUS RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
TART WITH PUMPKIN CREAM AND APPLES, A SWEET AUTUMN RECIPE HERE’S WHAT WE NEED TO PREPARE IT
- 7 oz butter (soft)
- 1 egg
- 4.4 cups all-purpose flour
- 3.5 oz powdered sugar
- 1/3 cup sunflower oil
- 7 oz pumpkin (already cleaned)
- Half grapefruit
- 2 tbsps sugar
- water
- 1 apple
- 3.5 oz walnuts
- powdered sugar
Steps
LET’S PREPARE THE TART TOGETHER
First, prepare the shortcrust pastry. You can follow this recipe.
Cut the pumpkin into cubes, peel the grapefruit and remove the white skin, add everything to a pan with the sugar and a little water, and soften everything over the heat. When the pumpkin is soft, blend everything and let it cool.
Roll out the pastry in a greased and floured tart pan, and keep the leftover aside. Spread the pumpkin and grapefruit cream on the bottom, add the diced apple, and finally the walnuts. If you want, you can crumble the leftover pastry on top. Bake at 356°F for about 35 minutes, but adjust according to your oven. Remove from the oven and dust with powdered sugar.
