Vogtland pumpkin tart

How to make Vogtland pumpkin tart recipe - Preparation time: approx. 20 minutes (plus baking and chilling time)

Makes 12 slices

For the cake mix:
100 g butter
200 g flour
2 tbsp sugar
pinch of salt

For the topping:
500 g pumpkin flesh
salt
½ tsp vinegar
50 g butter
100 g sugar
2 eggs
pinch of ground cinnamon
pinch of ground ginger
5 tbsp cornflour

Additionally:
flour for the work surface
butter for the baking tin

Method:
For the cake mix, melt the butter and then rub in the flour to make a fine crumble. Knead swiftly together with the sugar, salt and 3 tablespoons of cold water to make the pastry.

Roll the pastry into a ball and leave in a cold place for 30 minutes. Then roll out two-thirds of the pastry on a floured surface and place in a greased springform (28 cm diameter). Make a 3 cm high rim out of the rest of the pastry. Cover the form and leave in a cold place for 1 hour.

For the filling, chop the pumpkin flesh finely and simmer in a little water with a pinch of salt and vinegar for 15 minutes. Drain and purée the pumpkin pieces.

Pre-heat the oven to 200 °C (Gas Mark 6). Cream the butter and sugar. Separate the eggs and add the egg yolks to the creamed butter. Add the cinnamon, ginger and cornflour and stir in. Then add the pumpkin purée and also stir in well.

Pre-bake the tart base in the pre-heated oven at 200 °C (Gas Mark 6) for around 15 minutes. In the meantime, whip the egg whites until stiff and add to the pumpkin mixture. Spread the mixture on the tart base and bake for around another 25 minutes.

Vogtland pumpkin tart recipe