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Cook: 12 min + 40 min.


Sweet beginning of the autumn – pumpkin tart
There are some products which are housewives’ allies. In my opinion, courgette, French pastry, beetroots and cheese belong to this group. I always have them in my fridge, because they allow me to prepare any dish in a crisis situation. Today they were joined by the pumpkin. Usually, I use pumpkin to make crumpets, salads or soups. Today I would like to share with you the recipe for a sweet version of a dish with pumpkin. I made it by following Jamie Oliver’s recipe.
So, I invite you to a good, because it is sweet, beginning of the autumn, with the pumpkin – the queen of the autumn vegetables – in the lead role. This shortbread tart with a creamy pumpkin stuffing has a beautiful autumnal colour and a slight taste of caramel. It should really be a decoration for the Sunday table and is an interesting proposal for a Halloween party.

  • Dough:
  • 200 g of flour
  • 35 g of caster sugar
  • 100 g of butter
  • 1 egg
  • 1 tablespoon of milk
  • Pumpkin stuffing:
  • 400 g of peeled pumpkin
  • 400 ml of milk
  • 150 g of brown sugar
  • 1 teaspoon of vanilla essence
  • 2 eggs

Mix together the flour and sugar. Cut up the butter add it to the mixture and mash it with a fork until you have the consistency of wet sand. Add the egg and milk and quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour. Smooth the cake tin (25 cm cake tin) with butter and sprinkle with breadcrumbs. Cover a cake tin with the dough, and leave in the fridge for half an hour.
Cut up the pumpkin. Put the milk, sugar, vanilla essence and pumpkin into a pan. Boil until the pumpkin is soft. Blend it and leave to cool down.
Heat the oven up to 180ºC. Cover the dough with some baking paper, weigh it down with ceramic balls and bake for 12 minutes. Remove the paper and balls and bake for another 12-15 minutes. Take out the cake from the oven. Turn down the heat to 160ºC.
Add the eggs to the pumpkin and stir. Put the stuffing onto the cake. Bake for 40-45 minutes.
Enjoy your meal!

Recipe and photo: Katarzyna Posłuszny

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