Pumpkin pie with orange jam
Pumpkin and Orange Jam Tart: A Delicious Journey into the World of Flavors
If you are looking for a dessert that perfectly combines sweetness with warm and comforting flavors, then the pumpkin and orange jam tart is the ideal choice. It is a recipe that blends tradition with a touch of innovation, bringing to your table a delight that will enchant both family and friends. Preparing this tart is a pleasant experience, and the final result will bring smiles and compliments.
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Let’s embark together on the preparation of this delicious tart!
Ingredients
For the tart crust:
- 200 g flour
- 1/4 teaspoon sugar
- 1 teaspoon salt
- 100 g cold butter, cut into small cubes
- 2-3 tablespoons very cold water
For the filling:
- Approximately 1.5 kg raw pumpkin
- 2 tablespoons orange jam
- 1 cup sugar
- 1 cup chopped and toasted nuts
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 eggs, lightly beaten
- 1 cup heavy cream
For decorations:
- 200 g flour
- 1/4 teaspoon sugar
- 1 teaspoon salt
- 100 g cold butter, cut into small cubes
- 2-3 tablespoons very cold water
- 2-3 teaspoons brown sugar
Preparing the crust:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the butter is cold, as this will help achieve a flaky crust. The flour should be sifted to avoid lumps.
2. Mixing the dry ingredients: In a food processor, add the flour, sugar, and salt. Pulse gently to combine the ingredients without letting them form a uniform mass.
3. Adding the butter: Add the cold butter cut into cubes and process with short pulses for 20-25 seconds. You will achieve a texture similar to bread crumbs, with sizes about that of a pea.
4. Adding the water: While continuing to pulse, gradually add the cold water until the mixture starts to come together into a mass. Do not exceed 10 seconds; otherwise, the dough will become too elastic.
5. Forming the dough: Remove the tart dough onto a floured surface. Gather it with your hands, forming a disc. Cover it with plastic wrap and refrigerate for at least 1 hour. This step is crucial as it will ensure a crispy crust.
6. Rolling out the dough: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll it out into a round sheet, then place it in the tart pan. Make sure the edges are evenly distributed.
7. Chilling the crust: Place the crust in the refrigerator for 20-30 minutes. This will prevent it from deforming during baking.
8. Pre-baking the crust: Preheat the oven to 180°C. Place a circle of parchment paper on the bottom of the tart, fill it with dried beans, and bake for 15 minutes. This is an excellent trick to maintain the shape of the tart. After 15 minutes, remove the paper and beans, then bake for another 5-10 minutes until the crust is golden. Let it cool on a rack.
Preparing the filling:
1. Cooking the pumpkin: The day before, cut the pumpkin into suitable pieces, keeping the skin on. Place the pieces on a tray and bake them in the oven until soft. Let them cool, then peel off the skin.
2. Making the pumpkin puree: Place the cooked pumpkin in the food processor along with the orange jam. Process until you achieve a smooth and fine paste.
3. Adding aromatic ingredients: Add cinnamon, nutmeg, cloves, and ginger to the pumpkin puree, mixing to combine the flavors. Then, incorporate the eggs, cream, and cornstarch. Mix well until homogeneous.
4. Incorporating the nuts: Add the chopped and toasted nuts to the filling, gently mixing to distribute them evenly.
Baking the tart:
1. Filling the crust: Pour the pumpkin filling over the cooled tart crust. Make sure it is evenly distributed.
2. Baking: Bake the tart in the preheated oven at 180°C for 35-40 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
Decorations:
1. Preparing the dough for decorations: Use the same ingredients as for the tart crust, but only add 1/4 teaspoon of brown sugar. Mix and follow a similar procedure to achieve a consistent dough.
2. Cutting out shapes: Roll out the dough into a thin sheet and cut out the desired shapes (leaves, flowers, stars, etc.). Place them on a tray lined with parchment paper and sprinkle brown sugar on top.
3. Baking the decorations: Bake the decorations for 15 minutes in the preheated oven until golden.
Serving:
Once the tart has completely cooled, decorate it with the baked decorations. It’s a great idea to serve it with a scoop of cream or vanilla ice cream alongside, for a contrast of textures and flavors.
Helpful tips:
- Pumpkin variant: You can use roasted pumpkin or canned pumpkin puree to save time.
- Sugar: You can adjust the amount of sugar based on how sweet you prefer the dessert. The orange jam will add a note of sweetness, so you can reduce the sugar in the filling.
- Various jam combinations: Instead of orange jam, you can experiment with other jams, such as apricot or peach, for a different note.
- Serving: This tart pairs perfectly with a fruit tea or a flavored coffee. An excellent combination for a relaxing afternoon!
Nutritional benefits:
Pumpkin is an excellent source of fiber and antioxidants, rich in vitamins A and C. Nuts add protein and healthy fats, while the orange jam brings an extra dose of vitamin C and a delicious taste.
Frequently asked questions:
1. Can I use canned pumpkin?
Yes, it is an excellent and very convenient alternative.
2. How can I store the tart?
The tart stores well in the refrigerator, in an airtight container, for 3-4 days.
3. Is it possible to freeze the tart?
While it is recommended to consume it fresh, you can freeze the tart before baking it. Make sure to let it thaw completely before baking.
4. What can I do with leftover dough?
Use it to create delicious cookies or biscuits!
Conclusion:
The pumpkin and orange jam tart is not just a dessert, but a culinary experience that combines tradition with innovation. It is perfect for special occasions or simply to indulge yourself on an ordinary day. Let your imagination run wild and personalize the recipe to your tastes. Bon appétit!
Ingredients: Pie crust: 1 cup (200 g) flour 1/4 teaspoon sugar 1 teaspoon salt 100g butter, cut into small pieces 2-3 tablespoons very cold water Filling: about 1.5 kg raw pumpkin 2 tablespoons orange jam 1 cup sugar 1 cup chopped and roasted nuts 1 tablespoon cornstarch 1/2 teaspoon crushed cloves 1/4 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3 eggs, lightly beaten 1 cup heavy cream Decor: 1 cup (200 g) flour 1/4 teaspoon sugar 1 teaspoon salt 100g butter, cut into small pieces 2-3 tablespoons very cold water 2-3 teaspoons brown sugar
