Apple and Pumpkin Tart
Baking and Desserts • French
Description
Apple and Pumpkin Tart
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Sugar 0 oz
- Salt 0 oz
- Water 0 fl oz
- Pumpkin 5 oz
- Apple 3 pieces
- Lemon ½ piece
- Vanilla Sugar 1 teaspoon
Step-by-Step Guide
Step 1
Prepare the dough: rub the flour with the butter until it resembles breadcrumbs, add 50 g of sugar and a pinch of salt (about 20 g), add water and mix – if it's too dry, add another teaspoon of water. Wrap in plastic wrap and refrigerate for 20 minutes. Meanwhile, prepare the filling.
Step 2
Prepare the filling: slice the pumpkin, sprinkle with 20 g of sugar and 20 g of vanilla sugar, and let it soak. Dice the apples into 10 mm cubes and squeeze the juice of half a lemon over them, then mix.
Step 3
Prepare the crust: take the dough out of the fridge and roll it out to about 3 mm thick, place it in a tart pan, prick the bottom with a fork, and put it in the freezer for 10 minutes. Roll the leftover dough into a ball and also put it in the freezer.
Step 4
Bake: place parchment paper on the dough in the tart pan and add weights (beans, rice, or ceramic balls) and bake in the oven at 355°F for 10-15 minutes, then remove the weights and bake for another 5-8 minutes.
Step 5
Assemble the tart: layer the pumpkin on the bottom of the crust, draining the juice released by the pumpkin with the sugar, then add the apples. Take the leftover dough from the freezer and grate it over the apples. Place in the oven at 355°F for 20 minutes.
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