Pumpkin, almond and pecan tart

Looking for a dessert that tastes like a crisp walk through fallen leaves and cozy sweater weather?

Say hello to this pumpkin, almond & pecan tart: basically autumn in dessert form!

It’s creamy, nutty, perfectly spiced, and packed with all the warm flavors we crave when the days get shorter and the mugs get warmer.

The sweet pumpkin filling gets a lovely crunch from almonds and pecans, making every bite a little celebration of fall. It’s the kind of treat that works just as well for a weekend baking session as it does on a festive holiday table.

Bonus: it smells like heaven while it bakes. So light a candle, grab a cup of tea or mulled wine, and enjoy a slice of autumnal bliss.

Ingredients: (for a 28 cm tart pan)

Crust:

• 100 g cold butter
• 30 g brown sugar
• 1 vial (or teaspoon) vanilla extract
• Approx. 180 g flour
• A few tablespoons of water

Filling:

• 1 medium pumpkin
• 200 g brown sugar
• 2 vials (or teaspoons) vanilla extract
• 150–200 g almonds
• 4 eggs
• 1 tablespoon ground cinnamon + 1 tablespoon ground ginger
• 300 ml milk
• 4–5 heaping tablespoons corn starch
• 200 g pecan nuts

Preparation:

Start by preparing the dough. (I actually made mine the day before to save time—you can totally do the same!) In a food processor, combine all the crust ingredients except for the water. Once the mixture starts to come together, gradually add water as needed until the dough reaches the right consistency.

Wrap the dough in plastic wrap or place it in a sealed bag, then pop it in the freezer for about 30 minutes.

While the dough chills, peel the pumpkin and cut it into evenly sized cubes. Place the pumpkin in a deep pan along with the sugar and spices, and cook over medium heat until the pieces are tender and can be easily pierced with a fork.

Once it has cooled and thickened, transfer it to a deep pot and let it cool down a bit. Preheat the oven to 170 degrees and let it warm up.

After 30 minutes, take the dough out of the freezer and, on a floured surface, roll it out with a rolling pin. Then, transfer it to a removable-bottom baking pan lined with parchment paper.

Once the dough is ready, prepare the filling.

In a stand mixer, puree the pumpkin until smooth. Add the milk and mix again. Next, incorporate the eggs and vanilla essence, continuing to mix until everything is well combined. Once the mixture is smooth, stop mixing and stir in the almonds and cornstarch using a spoon.

Pour the mixture into the prepared baking pan and top it with pecans, arranging them however you prefer.

Place the tart in the oven for about 30 minutes, or until the filling has set and the pecans are perfectly golden.

Let it cool down, then slice it up. It’s absolutely delicious and super simple to make.

If you try the recipe, let me know how you liked it! 😊

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