Pumpkin and almonds tart

I had in my fridge a big slice of pumpkin and I didn't know what to do with it but I've found a way to use it.

  • 1 shortcrust pastry (pâte brisée)
  • 800g pumpkin
  • 1 tablespoon of almond essence
  • 50g butter
  • 50g all-purpose flour
  • 75g sugar
  • 2 eggs
  • 250ml milk
  1. Put the pastry shortcrust in the pan.
  2. Peel the pumpkin and cut it in big slices.
  3. Steam the pumpkin for 15min.
  4. Make a puree from the steamed pumpkin using an electric mixer, add all the other ingredients and mix.
  5. Pour the composition into the tart pan.
  6. Bake in the preheated oven for 45 min at 200ºC.
Serve it decorated with powder sugar and fine slices of almond.

 * Recipe inspired from Le meilleurs recettes Marmiton. Pâtisserie et desserts, page 17.


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