Spiced carrot and pumpkin tart
This spiced carrot and pumpkin tart features a rich filling made from grated carrots and mashed pumpkin, enhanced with warm spices like cinnamon and nutmeg. Baked in a buttery crust, it's a perfect seasonal dessert for gatherings.
Cook time 95 min
Prep time 370 min
Ingredients:
2 carrots3 cups pumpkin
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp allspice
2 yolks
1/3 cup brown sugar
1/3 cup maple syrup
1/2 cup hazelnuts
2 cups all-purpose white wheat flour
1/4 cup sugar
1/2 cup butter
1 tbsp water
Spiced carrot and pumpkin tart is a delightful dessert that combines the sweet, earthy flavors of carrots and pumpkin with warm spices like cinnamon, nutmeg, and allspice. This recipe is perfect for fall and winter gatherings, offering a comforting and delicious treat that will impress your family and friends.
Instructions:
- In a large mixing bowl, combine 2 cups of all-purpose flour with 1/4 cup of sugar.
- Cut in the 1/2 cup of butter until the mixture resembles coarse crumbs.
- Add 1 tbsp of water and mix to form a dough. If the dough is too dry, add a bit more water, one teaspoon at a time.
- Press the dough into a 9-inch (23 cm) tart pan, ensuring it is evenly spread across the bottom and up the sides.
- Chill the crust in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Peel and grate the 2 carrots.
- In a large mixing bowl, combine the grated carrots with 3 cups of mashed pumpkin.
- Add 1 tsp of cinnamon, 1 tsp of ground nutmeg, and 1 tsp of allspice to the bowl, mixing well.
- In a separate bowl, whisk together the 2 yolks, 1/3 cup of brown sugar, and 1/3 cup of maple syrup until smooth. Fold this mixture into the carrot and pumpkin blend.
- Lastly, fold in the 1/2 cup of chopped hazelnuts.
- Pour the carrot and pumpkin filling into the chilled tart crust, spreading it evenly.
- Place the tart in the preheated oven and bake for about 45-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool completely on a wire rack before slicing and serving.
- Enjoy your spiced carrot and pumpkin tart with a dollop of whipped cream or a scoop of vanilla ice cream if desired!
With its rich, spiced filling and crisp, buttery crust, this spiced carrot and pumpkin tart is sure to become a favorite at your table. Whether you're enjoying it as a holiday dessert or a weekend treat, the warm flavors and inviting aroma are hard to resist. Be prepared for your guests to ask for seconds!
Spiced carrot and pumpkin tart FAQ:
Use a 9-inch (23 cm) tart pan to ensure the crust and filling fit properly for this recipe.
Bake the tart for about 45-50 minutes at 350°F (175°C). It's done when the filling is set and the crust is golden brown.
Yes, you can substitute hazelnuts with walnuts, pecans, or even omit the nuts entirely if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the tart for up to one month; just ensure it's well-wrapped.
You may use honey or agave syrup as a substitute for maple syrup, keeping in mind that this may slightly alter the flavor.
Tips:
- Ensure that the carrots and pumpkin are cooked until tender before blending them into the filling to achieve a smooth texture.
- Chill the tart dough for at least 30 minutes before rolling it out to make it easier to handle and to prevent shrinking during baking.
- Toast the hazelnuts before adding them to the tart for extra depth of flavor.
- Consider using a food processor to mix the dough ingredients quickly and evenly.
- For a more intense spice flavor, you can slightly increase the amounts of cinnamon, nutmeg, and allspice according to your preference.
- Let the tart cool before serving to allow the flavors to meld and the filling to set properly.
Nutrition per serving
10 ServingsCalories 290kcal
Protein 5g
Carbohydrates 36g
Fiber 2.11g
Sugar 14g
Fat 14g
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