Description of the preparation:
Autumn Tart is prepared according to a traditional Canadian recipe; this tart is usually prepared for Thanksgiving. Many Canadian housewives bake it themselves, they are also sold in shops and pastry shops, and we will bake it ourselves. Do not be alarmed by the long list of ingredients, if something from the spices is not in your home, you can do without it. See a step by step recipe and cook with pleasure.
Prepare the ingredients.
First of all, clean the pumpkin from seeds, cut into large pieces, lay on a baking sheet.
Cover the pumpkin with foil on top and send to the oven to bake for 1 hour at a temperature of 180-200 degrees.
While the pumpkin is baking, start making the dough. Dice the chilled butter.
Combine flour, sugar (or powdered sugar), salt.
Sift the flour mixture into a bowl.
Add slices of chilled butter.
Hand grind flour and butter into small crumbs.
Add ice water mixed with lemon juice to the flour.
Knead the dough, wrap in a film, let it lie for 30 minutes in the refrigerator.
Dust with flour the working surface of the table, roll the dough into a layer.
Using a rolling pin, transfer the dough into a mold.
Decorate the sides of the dough beautifully, cut off the excess, wrap the excess dough in a film, they will still come in handy, prick the bottom with a fork and put it in the freezer for 15 minutes.
Cover the dough with baking paper, put a weighting agent in the center, for example, peas or beans, and bake for 20 minutes in the oven at a temperature of 180-200 degrees.
Peel the baked pumpkin.
Punch the pulp of a pumpkin with a blender, you can still grind through a sieve so that there are no lumps.
Beat 2 eggs plus one egg yolk with brown and white sugar.
Add cinnamon, ginger, vanilla, cardamom, cloves, nutmeg, mix.
Pour in corn starch, orange and lemon zest, mix again.
Add pumpkin puree, mix.
Add cream, knead until smooth.
Grease the bottom of the pre-baked sand base with egg white.
Lay out the filling and bake for 45-60 minutes at a temperature of 180-200 degrees, depending on the capabilities of your oven, monitor the readiness.
From the remnants of the dough, cut out the leaves, apply the veins on the back of the knife blade.
If the filling remains, you can put it in molds and bake a delicious pumpkin flan, put the leaves next to them, grease them with egg white, they need to be baked when the tart is ready and will cool.
Garnish the tart with baked leaves on top, you can sprinkle with pieces of nuts, candied orange, star anise. Fragrant, unusually gentle and very tasty tart "with the mood and the taste of autumn" is ready, cut into pieces and enjoy. Such a container can be served with whipped cream.