Sweet Pumpkin Tart with Pecans

Ingredients

• 150 g flour
• 1 egg
• 100 g cold butter
• 400 g pumpkin flesh (butternut squash)
• 150 g sugar
• 1 tbsp Cornstarch
• 50 g ground pecans
• 2 tbsp crème fraîche
• 0.5 tsp lemon zest
• 0.5 tsp orange zest
• 1 tsp lemon juice
• 2 Eggs
• 4 tbsp heavy cream (at least 30% fat)
• 10 pecan halves for garnish

Instructions

1. 1.

   Gather the flour on a work surface, create a well in the center and crack the egg into it. Cut the cold butter into pieces and place them on the flour. Quickly knead with your hands to form dough. Shape into a ball, wrap in cling film, and refrigerate for half an hour.

2. 2.

   Dice the pumpkin flesh and simmer with 50 ml water for 15–20 minutes. Drain well (reserve the cooking liquid) and puree. Let cool completely; the puree should be smooth, adding a bit of reserved liquid if needed.

3. 3.

   Stir the cooled pumpkin puree with sugar, cornstarch, ground pecans, crème fraîche, lemon zest, orange zest, and lemon juice. Whisk the eggs with heavy cream, add to the mixture, and fold in.

4. 4.

   Preheat the oven to 200 °C (Oven/Convection).

5. 5.

   Roll out the shortcrust dough on a floured surface and line a springform pan. Form a ~3 cm high rim, press firmly, spread the pumpkin filling evenly, and top with pecan halves. Bake for 30–35 minutes until golden. Serve with whipped cream.