Pumpkin and pecan pie

Pumpkin and Pecan Nut Tart: An Autumn Indulgence

When autumn makes its presence felt, it gifts us with a vibrant palette of seasonal ingredients, and pumpkin is among the most beloved. With its velvety texture and natural sweetness, pumpkin becomes the star of any seasonal recipe. And when combined with crunchy pecan nuts and aromatic spices, the result is a tart that not only delights the taste buds but also brings a touch of warmth to cool evenings. So, get ready to discover this pumpkin and pecan nut tart recipe, perfect for sharing with loved ones.

Preparation time: 25 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

Ingredients

*For the tart crust (24 cm pan)*:
- 275 grams all-purpose flour
- 1/2 teaspoon sea salt
- 60 ml cold water (chilled for 5 minutes)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 140 grams cold butter (80% fat), cubed
- 1 teaspoon honey

*For the filling*:
- 230 grams cooked pumpkin (puree)
- 2-3 eggs (depending on size)
- 65 ml Greek yogurt
- A pinch of nutmeg
- A pinch of allspice
- A pinch of ginger
- 100 grams pecan nuts
- 50 grams raw pistachios
- 135 grams brown sugar or honey
- A pinch of salt
- 40 grams soft butter
- 2 teaspoons vanilla extract
- 1 drop of bergamot essence (optional) or lemon zest
- caramel sauce (optional)

Preparing the crust

1. Start by mixing the flour and salt in a large bowl. This step is essential for achieving a uniform and flavorful dough.
2. Add the cold butter cubes. Use your fingers to crumble the butter into the flour until the mixture resembles wet sand. This is an important technique as it helps form flaky layers.
3. In another bowl, combine the honey with the cold water, then add this mixture to the dry ingredients. Knead the dough by hand for 4-5 minutes. Don’t worry if the dough seems sticky at first; kneading will give it elasticity.
4. Form a ball from the dough and wrap it in plastic wrap. Let it rest in the refrigerator for 30-35 minutes. This step gives it stability and makes it easier to roll out.
5. After the resting time has expired, take the dough out of the refrigerator and, on a floured surface, roll it out with a rolling pin. Make sure the diameter of the dough exceeds the pan size by about 5 cm.
6. Use the rolling pin to lift the dough and place it in the prepared pan. Shape the dough to fit the pan, then trim the excess with a knife.
7. I recommend pricking the dough in several places with a fork. This step will prevent air bubbles from forming during baking.
8. Leave the dough in the refrigerator for another 15 minutes, then cut a piece of parchment paper with a diameter of 29 cm. Place the paper over the dough, adding some beans to keep it in shape during baking.
9. Preheat the oven to 190 degrees Celsius and bake the dough for 15 minutes. Then, remove the parchment paper and beans, allowing the dough to bake for another 5-6 minutes until it becomes lightly golden. Let it cool.

Preparing the filling

1. Meanwhile, toast the nuts and pistachios in the oven at 200 degrees Celsius for 5-7 minutes. This technique will enhance their flavor and texture.
2. In a large bowl, mix the pumpkin puree with the sugar and spices (nutmeg, allspice, ginger), gradually adding the eggs and a pinch of salt. Ensure the mixture becomes homogeneous.
3. Add the soft butter, Greek yogurt, vanilla extract, and if desired, a drop of bergamot essence or lemon zest for a touch of freshness.
4. Pour the pumpkin mixture over the baked crust and sprinkle the toasted pecans and pistachios on top.
5. Return the tart to the preheated oven at 190 degrees Celsius and bake for 35 minutes, until the filling is set but slightly moist in the center.

Serving and suggestions

After removing the tart from the oven, let it cool slightly before slicing. You can serve it plain or with caramel sauce on top for a sweet indulgence that will delight anyone. Additionally, a scoop of vanilla ice cream alongside would make this dessert a true delicacy.

Nutritional benefits

Pumpkin is rich in vitamins A, C, and E, making it an excellent antioxidant that helps strengthen the immune system. Pecan nuts provide a healthy source of monounsaturated fats, which can contribute to heart health. Greek yogurt is an excellent source of protein and probiotics, beneficial for digestion.

Possible variations

If you want to add a touch of innovation, you can replace the pumpkin with apple puree or a mix of pumpkin and apples for a fresh taste. Substitute pecans with roasted almonds or regular walnuts to vary the texture.

Frequently asked questions

1. Can I use canned pumpkin?
Yes, canned pumpkin is a convenient option. Make sure it is pure, without additives or added sugar.

2. What can I do with leftover dough?
You can use it to make cookies or other tarts.

3. Can I make the tart in advance?
Yes, the tart can be prepared a day ahead. Keep it in the refrigerator and let it warm to room temperature before serving.

This pumpkin and pecan nut tart is not just a dessert but a true culinary experience, perfect for celebrating autumn with loved ones. Enjoy every slice and let the flavors evoke memories of warm, joyful evenings!

 Ingredients: Ingredients for the base for a 24 cm tray: 275 grams of white flour; 1/2 teaspoon of sea salt; 60 ml of water (left in the fridge for 5 minutes); 1/4 teaspoon of ground allspice; 1/4 teaspoon of ground ginger; 140 grams of cold butter (80% fat) cut into cubes; 1 teaspoon of honey. Ingredients for the filling: 230 grams of roasted pumpkin (puree); 2-3 eggs; 65 ml of Greek yogurt; a pinch of nutmeg; a pinch of allspice; a pinch of ginger; 100 grams of pecans; 50 grams of raw pistachios; 135 grams of brown sugar or honey; a pinch of salt; 40 grams of butter; 2 teaspoons of vanilla extract; 1 drop of bergamot essence (optional) or lemon zest; caramel sauce (optional).

 Tags:  pumpkin pie pecan pie sweet tarts