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Ingredients

Serves:
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for the dough
all-purpose flour 375 g
butter холодное 250 g
sugar 25 g
salt 1/2 tsp
water cold 70 ml
for the filling
egg 3 pcs
pumpkin puree 450 g
condensed milk 60 g
potato starch 20 g
vanilla essence 1 tsp
ground cinnamon 3/4 tsp
ground ginger 3/4 tsp
ground nutmeg 1/4 tsp
salt 1/2 tsp
for meringue
egg white 8 pcs
sugar 450 g
salt

Nutritional information

cal
293,03
prot
4,34
fat
12,65
carbs
40,61
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Pumpkin tart with meringue

Pumpkin tart with meringue

Ingredients

  • for the dough

  • for the filling

  • for meringue

This spectacular tart on a crispy basis with a tender, spicy pumpkin filling and a light cloud of sweet meringue could become the main decoration of the festive table or could be simply made over the weekend to make any day festive too!


Vlada Trol

Recipe author

Mother of two boys. She is passionate about confectionery, cooking and food-photography. She likes to experiment in the kitchen and create new recipes.

Steps

1
Done

Step 1

This spectacular tart on a crispy basis with a tender, spicy pumpkin filling and a light cloud of sweet meringue could become the main decoration of the festive table or could be simply made over the weekend to make any day festive too! Mix flour, a tablespoon of sugar, 1/2 tsp of salt and cold cubed butter in a food processor. Add water gradually until smooth dough. Make a dough ball and put into the fridge for 30-60 min.

2
Done

Step 2

For pumpkin puree: preheat oven to 200 C (400 F). Peel pumpkin, cut into slices. Wrap in a foil and bake in the oven for about 40 min (depends on the size of slices). Otherwise put pumpkin into saucepan, add a bit of water, cover with lid and cook in a microwave on a max power for 8 min.

3
Done

Step 3

Reduce temperature in the oven to 356 F. Roll out the dough on a slightly floured surface. Put it into 25 cm baking pan, make edges. Place in the fridge for 30 min. Cover the dough with parchment paper and spread dried beans all over the pan. Bake for 15 min until golden crust. Remove paper and beans, cool the base.

4
Done

Step 4

Mix pumpkin puree and condensed milk in a bowl.

5
Done

Step 5

Add 3 large eggs, starch, vanilla, ginger, nutmeg, cinnamon and 1/2 tsp salt. Reduce temperature in the oven to 160 C. Pour the filling on the dough base so that it stays below the edges. Bake for about 55 min until the center of the pie trembles slightly when you shake the tin gently. Cool the tart a bit, take out of the baking pan and cool completely in the fridge. Take egg whites for meringue out of the fridge so that they become room temperature.

6
Done

Step 6

For meringue: egg whites, sugar and a pinch of salt warm on a water bath up to 60 C (140 F) (the mixture should be hot but not scalding) until sugar is dissolved, stirring with whisk. Beat with mixer until firm picks so that the mixture is not flowing down when you tilt the bowl and the egg whites’ form sharp peaks when you take the whisk out.

7
Done

Step 7

Put meringue on the pie and create a pattern using a spoon.

8
Done

Step 8

Pumpkin tart with meringue is ready! Enjoy!

Tips:

1. If you don’t have food processor, rub butter with flour between your palms and then knead the dough by hand.

2. You could toast the meringue slightly with a hand-held blowtorch.

Pumpkin tart with meringue

This spectacular tart on a crispy basis with a tender, spicy pumpkin filling and a light cloud of sweet meringue could become the main decoration of the festive table or could be simply made over the weekend to make any day festive too!

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour 20 mins

Ингредиенты

  • 375 g all-purpose flour
  • 250 g butter
  • 25 g sugar
  • 1/2 tsp salt
  • 70 ml water
  • 3 pcs egg
  • 450 g pumpkin puree
  • 60 g condensed milk
  • 20 g potato starch
  • 1 tsp vanilla essence
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 8 pcs egg white
  • 450 g sugar
  • salt

Способ приготовления

  • This spectacular tart on a crispy basis with a tender, spicy pumpkin filling and a light cloud of sweet meringue could become the main decoration of the festive table or could be simply made over the weekend to make any day festive too! Mix flour, a tablespoon of sugar, 1/2 tsp of salt and cold cubed butter in a food processor. Add water gradually until smooth dough. Make a dough ball and put into the fridge for 30-60 min.

  • For pumpkin puree: preheat oven to 200 C (400 F). Peel pumpkin, cut into slices. Wrap in a foil and bake in the oven for about 40 min (depends on the size of slices). Otherwise put pumpkin into saucepan, add a bit of water, cover with lid and cook in a microwave on a max power for 8 min.

  • Reduce temperature in the oven to 356 F. Roll out the dough on a slightly floured surface. Put it into 25 cm baking pan, make edges. Place in the fridge for 30 min. Cover the dough with parchment paper and spread dried beans all over the pan. Bake for 15 min until golden crust. Remove paper and beans, cool the base.

  • Mix pumpkin puree and condensed milk in a bowl.

  • Add 3 large eggs, starch, vanilla, ginger, nutmeg, cinnamon and 1/2 tsp salt. Reduce temperature in the oven to 160 C. Pour the filling on the dough base so that it stays below the edges. Bake for about 55 min until the center of the pie trembles slightly when you shake the tin gently. Cool the tart a bit, take out of the baking pan and cool completely in the fridge. Take egg whites for meringue out of the fridge so that they become room temperature.

  • For meringue: egg whites, sugar and a pinch of salt warm on a water bath up to 60 C (140 F) (the mixture should be hot but not scalding) until sugar is dissolved, stirring with whisk. Beat with mixer until firm picks so that the mixture is not flowing down when you tilt the bowl and the egg whites’ form sharp peaks when you take the whisk out.

  • Put meringue on the pie and create a pattern using a spoon.

  • Pumpkin tart with meringue is ready! Enjoy!

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Biscotti
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Citrus cake with raisins
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Biscotti

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