How to make
This pumpkin and hazelnut tart is happiness itself. The filling remains very soft, without being too liquid. I believe it will become a classic for you every fall! The filling is sugar-free, but if you wish, add honey or something else according to your taste.
The pie is made in a 9″ (22 cm) mold.
Prepare the dough: In a bowl, mix the flour with the powdered sugar and salt. Add the butter, cut into pieces. Crush the butter with your hands, until it is well absorbed into the flour. Pour water (55 ml) and vinegar. Stir, until a homogeneous dough is obtained.
Finish off by kneading (knead the dough with your palms) the dough on the work surface, so that the butter integrates. Then place the dough in the refrigerator for a few hours (obviously you can prepare the dough with a mixer, if you prefer).
Prepare the stuffing: Cut the pumpkin into slices, remove the core with the seeds, peel the slices and then cut them into cubes. Melt a cube of butter in a pan.
Stew the pumpkin cubes in the butter for a few minutes, then add the water and stir. Leave it to simmer over medium heat, until the pumpkin softens. Strain it with a strainer, place it in a bowl, then puree with a blender. Leave it to cool.
Add ground hazelnuts, flour, liquid cream, an egg and yolk, lightly beaten with a fork. Add a trickle of hazelnut oil (or other oil). Add the flavors (the dosage is according to your taste).
Mix well, until a homogeneous filling is obtained.
Preheat the oven to 390°F (200°C).
Assembling and cooking: sprinkle some ground hazelnuts and flour on a work surface. Roll out the dough, then place it in the mold (greased with butter and floured or covered with baking paper).
Trim the protruding edges.
Bake the dough for 10 minutes (place a sheet of baking paper on the dough, then pour the rice or other legumes, dried peas). Remove the legumes and bake them for another 5 minutes. Pour the filling over the dough and continue to bake for about 30-35 minutes, depending on the oven.
Sprinkle the pumpkin pie with pumpkin seeds and others of your choice. You can replace the hazelnuts with walnuts.
Tip: Replace some of the wheat flour with chestnut flour for the dough and add chestnut pieces to the filling!
Enjoy this pumpkin pie with nuts!
