Torta di zucca e mandorle

pumpkin tart

The Pumpkin returns…

Torta di zucca e mandorle

pumpkin tart

We hope you will forgive the recurring pumpkin theme, but at least the Rowes are getting through their yearly supply of fresh organic pumpkins. That said, Trota was not amused by this lack of appreciation, and it could be some time before the mighty vegetable makes a reappearance…

Inspired by a recipe in Sale&Pepe magazine (November 2007) this tart is really special. The ingredients will make two, 18–20cm Ø tin each (the Rowes often make one for family and one to share with friends).

For the almond pastry you will need: 200g plain flour, 100g almond flour, 150g butter (softened), 75g sugar, 2 egg yolks and the zest of an unwaxed lemon. Combine the plain and almond flour, sugar and lemon zest; make a ‘hole’ in the mix and add the butter and the egg yolks. Use your hands to pinch and bring everything together, making a ball of dough. Leave to rest for an hour in the fridge before you roll it out and line your two tins.

Pre-heat your oven to 190°/gas 5 and blind bake the cases (10–15min with baking beans, and another 5min having removed the beans).

For the filling you will need: 500g cooked pumpkin pulp, ideally sieved through a potato ricer (or store bought from a tin if you prefer), 170g sugar, 2 egg yolks and 2 whole eggs, 50–70ml double cream (to suit the consistency of your mix: you want it to be like potato mash, not too runny), and 10–12 finely crushed dry amaretti biscuits. Mix well and fill your tart cases. Put back in the oven and cook for another 30–45min. Keep checking: you want the pastry cooked and golden, and the filling to be set. When cooked, take out and allow to cool. Fidget served it with a sprinkle of icing sugar and fruits of the forest. Delicious!