Pumpkin and caramelized quince tart (vegan)

Pumpkin and Caramelized Quince Tarts (Vegan)

If you are looking for a seasonal delight, these pumpkin and caramelized quince tarts are the perfect choice! Easy to prepare and full of flavors, these tarts will quickly become family favorites. Whether enjoyed warm or cold, with caramel sauce or plain, they are a special culinary treat.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 24 tarts

Necessary ingredients:
- 1 package (400 g) of puff pastry (recommended brand Bella)
- 400 g pumpkin (approximately one large slice)
- 1 large quince
- 8-10 dried plums
- 4-5 tablespoons of dried apricots (or other fruits of choice)
- 4 tablespoons of sugar (preferably brown for a more intense flavor)
- 100 g walnuts (ground or chopped)
- 1 tablespoon semolina
- 1 teaspoon cinnamon (or to taste)
- Optional: 1 egg yolk (for brushing)
- For decoration: 50 g ground walnuts and, if desired, caramel syrup

Preparation:

1. Thawing the pastry: Remove the puff pastry from the freezer about 2-3 hours before starting the preparation. Leave it at room temperature to thaw completely. A quick alternative is to leave it in the fridge overnight.

2. Preparing the filling: Peel the pumpkin, remove the seeds, and cut it into cubes. The quince requires special attention; peel it, remove the seeds, and cut it into cubes. Be careful, as quince oxidizes quickly! I recommend sprinkling it with a little lemon juice to prevent discoloration. An effective method is to submerge the quince cubes in a tied cheesecloth and soak them in boiling water for 2 minutes. Then, let them drain.

3. Caramelizing: In a pan, place the cubed pumpkin, add 3 tablespoons of sugar and ground walnuts. Caramelize over low heat, stirring constantly to prevent sticking. Once the sugar has melted, add the drained quince cubes and continue stirring, keeping them on low heat until you achieve a nicely caramelized filling, about 10 minutes. Once the filling is ready, remove it from the heat and let it cool.

4. Adding flavors: After the mixture has cooled, add the cinnamon and finely chopped dried fruits. Mix well to ensure the flavors blend perfectly.

5. Preparing the oven: Preheat the oven to 175°C (or 350°F). It is important to have the oven heated to achieve a perfectly crispy crust.

6. Shaping the tarts: Roll out the puff pastry on a work surface. Cut the dough into squares of appropriate size to fit into muffin or cupcake pans. Place each square in the muffin pan, ensuring the dough covers the sides of the mold. Use a fork to poke the dough to prevent excessive puffing.

7. Filling the tarts: Sprinkle a little semolina in each mold to absorb moisture, then fill each tart with the pumpkin and caramelized quince mixture. Mix the ground walnuts with a tablespoon of sugar and sprinkle on top of each tart. If desired, you can brush the edges of the tarts with an egg yolk for a golden color and shinier appearance.

8. Baking: Place the tray with filled tarts in the preheated oven and bake for 20 minutes, or until the edges turn golden and nicely browned. Check periodically, as baking time may vary depending on the oven.

9. Cooling and serving: When ready, remove the tarts from the oven and let them cool on a rack. These tarts can be enjoyed warm or cold. For an extra touch of flavor, you can serve them with caramel sauce or whipped cream, and for a festive look, add some decorative leaves and pomegranate seeds.

Practical tips:
- You can experiment with different types of dried fruits, such as raisins or figs, to add a personal touch.
- These tarts are also excellent as a vegan dessert, suitable for vegans and vegetarians.
- If you don’t have time to make caramel sauce, chocolate sauce or vanilla ice cream pairs wonderfully!

Nutritional benefits: Pumpkin is rich in vitamin A, fiber, and antioxidants, while quince provides a good source of vitamin C. Walnuts are an excellent source of healthy fats and proteins, making this recipe not only delicious but also nutritious.

Frequently asked questions:
1. Can I replace pumpkin with another ingredient?
Answer: Yes, you can use apple puree or sweet potatoes for a different variation.
2. How can I store the tarts?
Answer: They can be stored in an airtight container at room temperature for 2-3 days. You can reheat them in the oven to restore crispiness.

Enjoy this simple and delicious recipe for pumpkin and caramelized quince tarts, perfect for any occasion! Bon appétit!

 Ingredients: (24 pieces) 400 g (1 package) puff pastry (Bella) 400 g pumpkin 1 large quince 8-10 dried plums 4-5 tablespoons candied apricots (or other fruits of choice) 4 tablespoons sugar (I used brown) 100 g walnuts 1 tablespoon semolina 1 teaspoon cinnamon powder (or to taste) optional: 1 egg yolk (for brushing) For decoration: 50 g ground walnuts optional: caramel syrup