Nutrition Facts
8 servings
8
Pumpkin, orange, and almond crumble tart recipe.
With the squash season beginning, here is a recipe made with a delicious pie crust, a surprising filling, and a crunchy topping that creates an original and excellent autumn dessert! A must-try and share!
For the pie crust
200 flour
50 powdered almonds
50 Brown sugar
1 pinch fine salt
125 well-chilled butter
10 milk
For the garnish
800 peeled pumpkin flesh cut into small cubes
15 freshly squeezed orange juice
2 honey
260 orange jam
For the crumble dough
80 well-chilled butter
60 brown sugar
60 ground almonds
60 Flour
Directions
1
Prepare the pie crust. In a mixing bowl, combine the flour, brown sugar, ground almonds, and a pinch of salt. Add the butter cut into small pieces, crumble the mixture with your fingers, then gradually add the milk. Form a ball and place it in the refrigerator for an hour.
2
Place the pumpkin cubes with the freshly squeezed orange juice and honey in a pot and cook over low heat until the liquid evaporates. The cubes should not break down too much. Once cooked, remove from heat and let cool completely.
3
Preheat the oven to 180 degrees. Roll out the dough on a lightly floured surface and line a tart pan with baking paper, then prick the bottom with the tines of a fork. Bake the crust for 10 minutes. Remove it from the oven and let it cool.
4
Prepare the crumble dough. In a mixing bowl, rub together flour, ground almonds, brown sugar, and butter cut into small pieces until you obtain a sandy mixture.
5
To finish, spread the orange jam over the cooled pie crust, pour in the pumpkin mixture, and then sprinkle the crumble on top. Bake for about 35 minutes. Enjoy the pie cold. Bon appétit!
Ingredients
For the pie crust
200 flour
50 powdered almonds
50 Brown sugar
1 pinch fine salt
125 well-chilled butter
10 milk
For the garnish
800 peeled pumpkin flesh cut into small cubes
15 freshly squeezed orange juice
2 honey
260 orange jam
For the crumble dough
80 well-chilled butter
60 brown sugar
60 ground almonds
60 Flour
Directions
Directions
1
Prepare the pie crust. In a mixing bowl, combine the flour, brown sugar, ground almonds, and a pinch of salt. Add the butter cut into small pieces, crumble the mixture with your fingers, then gradually add the milk. Form a ball and place it in the refrigerator for an hour.
2
Place the pumpkin cubes with the freshly squeezed orange juice and honey in a pot and cook over low heat until the liquid evaporates. The cubes should not break down too much. Once cooked, remove from heat and let cool completely.
3
Preheat the oven to 180 degrees. Roll out the dough on a lightly floured surface and line a tart pan with baking paper, then prick the bottom with the tines of a fork. Bake the crust for 10 minutes. Remove it from the oven and let it cool.
4
Prepare the crumble dough. In a mixing bowl, rub together flour, ground almonds, brown sugar, and butter cut into small pieces until you obtain a sandy mixture.
5
To finish, spread the orange jam over the cooled pie crust, pour in the pumpkin mixture, and then sprinkle the crumble on top. Bake for about 35 minutes. Enjoy the pie cold. Bon appétit!
Notes
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