Crumbly, very fragrant, and delicious. The pumpkin shortcrust pastry will make your cookies and tarts unique. The pumpkin pulp will make the dough more colorful, fragrant, and really crumbly.
Discover how to make it now.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for Pumpkin Shortcrust Pastry
- 1/2 cup sugar
- 1 pinch salt
- 1/2 cup butter
- 1 egg yolk
- 1/2 cup pumpkin (Cooked pumpkin pulp link to the recipe)
- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- to taste ground cinnamon (optional)
Tools
What you need to prepare Pumpkin Shortcrust Pastry
- 1 Stand Mixer mixer
Steps for Pumpkin Shortcrust Pastry
Clean and slice the pumpkin. For this recipe, I used butternut squash, naturally very sweet and fragrant, but delica squash will also work perfectly.
You can cook the pumpkin as indicated in the recipe here, since we will need the cooked pumpkin pulp.
In a stand mixer, fit the paddle attachment and first add the sugar, salt, and very cold butter, letting it work. Then add the egg and the cooked pumpkin pulp. Mix at high speed. Then add the flour and baking powder slowly. Once all the ingredients have combined, stop and transfer to a well-floured work surface. Knead by hand until a nice dough ball is formed.
This dough needs to rest in the fridge or freezer for 30 minutes.
You can use it for your preparations once it is well chilled.
Tips and Notes
You can enrich the dough with cinnamon or grated orange peel according to taste or the use of the shortcrust pastry.
Ideal for preparing cookies (also enriched with chocolate chips) or tarts. Since this shortcrust pastry is already sweet, I recommend not overdoing the sweetness of the filling.
It can be stored in cling film, in the freezer, for one month.
