Pumpkin French pumpkin tart from Jamie Oliver

Step-by-step cooking

1. Step 1:

   

   Ingredients needed for cooking.

2. Step 2:

   

   Cut cold butter into cubes. Mix flour with sugar and a pinch of salt, chop with a knife with butter into crumbs.

3. Step 3:

   

   Beat an egg with a fork, mix with flour crumbs, knead the dough.

4. Step 4:

   

   Wrap the dough in a film and send it to the refrigerator for half an hour.

5. Step 5:

   

   Diced pumpkin, pour milk. Boil for 15 minutes, add sugar, vanilla sugar and cook until tender. Cool it down. It is better to take a pumpkin of nutmeg varieties (the filling will be brighter and more fragrant), but I, for lack of it, have a regular winter one.

7. Step 6:

   

   Put the dough in a mold, prick with a fork.

8. Step 7:

   

   Preheat the oven to 200 degrees. Cover the dough with parchment and pour the load so that it does not rise. Bake for 20-25 minutes, so that the edges are slightly browned (look at your oven!)

9. Step 8:

   

   Beat the cooled pumpkin with milk into a puree, put a couple of spoons in a separate container, mix with egg. Pour it back in. Add cinnamon to taste, lemon juice and zest (this is already my otsebyatina, I love sourness in desserts))). If suddenly the puree is too thin - add 1 tablespoon of semolina.

10. Step 9:

    

    Take the cake out of the oven, cool a little. Pour the filling, lower the oven temperature to 160-170 degrees. Bake for another 30 minutes. In the finished tart, the filling in the middle should tremble slightly. Cool and refrigerate for a few hours.

11. Step 10:

    

    Voila! Bon appetit!!!