TARTE POTIRON Tarte Potiron (Pumpkin Tart)

October 15, 2008 French style tart. “Potiron” means pumpkin in French. Prebake the tart shell until lightly brown, then add the pumpkin filling. Delicious served with whipped cream.

●Preparation Tip ●Tart Shell Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and sugar. (Photo #1) Stir in beaten egg, a little at a time, and blend well. (Photo #2) Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #3) Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. Knead the dough again, then roll it out to 5mm thick. Press the dough into a tart pan and remove the excess. (Photo #4) Pierce some holes in the bottom of the tart shell using a fork. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until lightly brown. ●Pumpkin Filling Photo #1 Photo #2 Photo #3 Microwave pumpkin pieces in plastic wrap, or steam them until tender. Puree the pumpkin pieces while they are still hot. Place 300g of the pureed pumpkin in a bowl, then mix in sugar, butter, milk, egg yolks and flour, in that order. (Photo #1) When the mixture becomes smooth and even, mix in vanilla essence. Fill the tart shell with the pumpkin filling up to the rim. (Photo #2) Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes until golden. (Photo #3) ●Finish Photo #1 Beat cream and sugar in a bowl. (Photo #1) After cooling, pipe whipped cream on top of the tart, or serve with cream on the side. Servings per Recipe Calories per Serving Ready In 6  one 18cm tart pan  0kcal 180 minutes Tart Shell butter 50g  sugar 40g  whole egg 20g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Pumpkin Filling pumpkin 300g  sugar 50g  butter 40g  milk 80g  egg yolk 60g  cake flour 10g  vanilla essence   【Notes】 300g of pureed pumpkin is used in this recipe. To obtain this amount, have 350g – 400g raw pumpkin ready. Finish whipping cream 200g  sugar 16g