Pumpkin Tart with Maple Gelée
How to make a pumpkin tart with maple gelée 🍁 🎃
Ingredients
Sweet pastry
- 125 g unsalted butter, softened
- 80 g icing sugar
- 30 g ground almonds
- 50 g beaten egg
- 250 g plain flour
- 2 g salt
Pumpkin purée
- 300 g good quality pumpkin purée
- 100 g double cream
- 80 g brown sugar
- 100 g whole egg
- 1 egg yolk
- 15 g cornflour
- Vanilla, to taste
- Ground cinnamon, ginger and nutmeg, to taste
- 2 g salt
Instructions
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Cream the butter and icing sugar until smooth.
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Mix in the ground almonds and egg.
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Add the flour and salt, mixing just until a dough forms. Divide into two.
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Roll each piece to 2-3mm thick between two pieces of parchment paper and chill for 1hr.
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Line a perforated tart ring.
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Refrigerate for a further 30 minutes.
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Bake at 160 °C for 20 - 25 minutes until golden.
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Whisk all ingredients until smooth.
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Pass through a fine sieve and pour into the baked tart until two thirds full. You will have leftover custard if you have a shallow tart ring like mine.
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Bake at 150 °C until the edges are set and the centre has a slight wobble, approximately 20-40 minutes depending on depth.
Notes
Committed to this collection by the hand of Hunter.
