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Delicious rustic pumpkin tart with a flaky crust and seasonal spices

Rustic Pumpkin Tart

A delightful fall dessert with a rich pumpkin filling and crumbly crust, enhanced by almond flour and amaretti for a unique twist.
Stampa ricetta Pin Recipe
Preparazione 1 ora
Cottura 35 minuti
Tempo totale 1 ora 35 minuti
Porzioni: 8 servings
Portata: Dessert
Cucina: American, Fall
Calorie: 320
Ingredients Method Notes

Ingredienti
  

For the crust
  • 150 g all-purpose flour
  • 50 g almond flour
  • 80 g unsalted butter softened, cut into small pieces
  • 110 g sugar
  • 1 whole egg
  • 1 whole egg yolk
For the filling
  • 500 g pumpkin cut into small pieces
  • 2 whole eggs
  • 200 ml milk
  • 100 g amaretti cookies crumbled
  • 40 g butter for the filling
  • 1 teaspoon honey
  • 2 tablespoons brown sugar
  • 1 pinch cinnamon
  • 1 pinch ginger
  • 1 pinch nutmeg

Method
 

Preparation
  1. In a bowl, mix the all-purpose flour and almond flour with the sugar.
  2. Add the softened butter cut into small pieces and mix with your fingers until crumbly.
  3. Add the egg and egg yolk and mix quickly to avoid warming the dough too much.
  4. Shape the mixture into a ball, wrap in plastic wrap, and let rest in the fridge for an hour.
Making the Filling
  1. Cut the pumpkin into small pieces and place in a pan with the milk, butter, brown sugar, and honey.
  2. Cook for about 20 minutes, stirring occasionally.
  3. Once cooked, mash the pumpkin with a fork to create a puree.
  4. Add the crumbled amaretti cookies, eggs, and spices, mixing well.
  5. Let the filling cool completely.
Assembling the Tart
  1. Divide the dough into two parts, one larger than the other.
  2. Roll out the larger piece to about half a centimeter thick and transfer it into a round tart pan of about 22 cm in diameter.
  3. Trim off any excess dough, prick the bottom with a fork, and pour in the cooled filling.
  4. Roll out the remaining dough and use a cookie cutter to make decorations for the top.
  5. Arrange decorations on the filling and bake in a preheated oven at 190°C for 35 minutes.
  6. Allow the tart to cool completely before serving, and dust with powdered sugar if desired.

Note

Serve at room temperature or slightly warm, with whipped cream or vanilla ice cream. Store covered with plastic wrap or in an airtight container for up to two days at room temperature or up to a week in the refrigerator.