Rustic tart with apples, pumpkin, and walnuts, a dessert with a rustic appearance but a very soft dough and an inviting creamy heart of jam and apples. This time the pumpkin is right in the dough; in fact, it’s a pumpkin shortcrust pastry, and I must say it is a real delight. I filled it with jam, then crumbled a mix of shortcrust, apples, and walnuts that give it a truly pleasant crunchiness!! Try it, and you’ll see how wonderful it is. Let’s see what we need to make the rustic tart with apples, pumpkin, and walnuts.
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- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
LET’S SEE WHAT WE NEED
- 2 1/4 cups all-purpose flour
- 3 1/2 oz pumpkin (cooked)
- 1/3 cup sugar
- 7 tbsps butter (soft)
- 1 egg yolk
- cinnamon (to taste)
- Half tablespoon baking powder
- 1 apple
- jam (I used apricot)
- 3 1/2 oz walnuts
- powdered sugar (for dusting)
Steps
LET’S PREPARE THE TART TOGETHER
First, make the shortcrust. Place the flour in a mound on the work surface, make a well in the center, add all the ingredients, knead well, and form a nice dough ball. Divide the dough in half; let one half rest in the refrigerator while the other half, roll it out with your hands and knead in half of the apple cut into cubes with the skin on and most of the walnuts, knead and store in the freezer for 15 minutes. Roll out half of the dough in a greased and floured tart pan, spread the jam over it, and cover with the other half of the apple cut into pieces and the rest of the walnuts, and finally, cover everything with the dough you put in the freezer by crumbling it on top. Bake at 350 degrees Fahrenheit for about 30 minutes, but always adjust according to your oven. Remove from the oven and dust with powdered sugar.
