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Slice of Autumnal Tart

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Slice of Autumnal Tart
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
231
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie231 kcal(11 %)
Protein3.27 g(3 %)
Fat14.31 g(12 %)
Carbohydrates22.5 g(15 %)
Sugar added12.23 g(49 %)
Roughage0.34 g(1 %)
Vitamin A244.29 mg(30,536 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate31.73 μg(11 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C2.54 mg(3 %)
Potassium63.33 mg(2 %)
Calcium23.16 mg(2 %)
Magnesium5.26 mg(2 %)
Iron0.64 mg(4 %)
Iodine16.87 μg(8 %)
Zinc0.16 mg(2 %)
Saturated fatty acids8.57 g
Cholesterol80.31 mg
Author of this recipe:

Ingredients

for
1
springform tin, 26 cm diameter
For the pastry
1 cup
½ cup
1
1 teaspoon
1 tablespoon
For the filling
1
Pumpkin (e. g. butternut pumpkin)
cup
1 tablespoon
2 tablespoons
1 teaspoon
1 teaspoon
Nutmeg (freshly grated)
1 teaspoon
cinnamon (powder)
1 teaspoon
lemon zest (grated)
½
lemon (juice)
2
4 tablespoons
cream (min. 35% fat content)
To garnish
cup
cream (min. 35% fat content, stiffly whipped)
Product recommendation
For the pastry leaves, make pastry using the same ingredients. Roll out the pastry very thinly and cut out plenty of leaf shapes. Place the leaves on a baking tray lined with baking parchment and bake for approx. 15 minutes at 200°C (180°C in a fan oven), 400°F, gas 6, until golden brown. Let cool and decorate the pie as wished.

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Cut a 'lid' from the pumpkin and remove all the seeds and fibres. Bake the pumpkin for approx.50 minutes (without the lid). Remove from the oven and scrape out the flesh. Weigh 400 g of the flesh; purée if necessary. Leave to cool completely.
3.
Make pastry with the flour, butter, egg, salt and sugar. Chill for 1 hour.
4.
Mix the cold pumpkin purée with the sugar, cornflour, creme fraiche, cayenne pepper, nutmeg, cinnamon, lemon zest and juice. Beat the eggs with the cream and stir into the mixture.
5.
Heat the oven again to 200°C (180°C in a fan oven), 400°F, gas 6.
6.
Roll out the pastry on a floured surface and place it in the springform tin. Form a rim approx. 4 cm high. Spoon the pumpkin mixture into the pastry and smooth the top. Bake for approx. 40-45 minutes.
7.
Let the pie cool in the tin. Remove from the tin and slice. Decorate each slice with cream and serve.
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