Pumpkin and pecan pie

• 1

  Mix the butter, icing sugar, almond powder, salt and vanilla in the bowl of a mixer. Add one egg and beat well. Add the flour and cornstarch.

• 2

  Mix quickly to obtain a smooth ball of dough.

• 3

  Using a rolling pin, roll out the pastry between two sheets of greaseproof paper to make a circle about the diameter of your tart tin and about 0.4 cm thick.

• 4

  Line the floured tin with the pastry circle.

• 5

  Preheat the oven to 210°C.

• 6

  Peel the pumpkin and dice the flesh.

• 7

  Place the diced flesh in a saucepan, sprinkle with 50 grams of sugar, pour in the orange juice and add water so that the level of liquid exceeds the diced pumpkin.

• 8

  Cook over a low heat, stirring occasionally, until all the liquid has evaporated and the pumpkin has a caramelised colour.

• 9

  Blend the mixture to make a purée.

• 10

  Coarsely crush 50 grams of pecans.

• 11

  Whip the cream, the 2 eggs and the remaining caster sugar. Add the pumpkin purée, chopped pecans and cinnamon and mix well.

• 12

  Pour the mixture into the tart base.

• 13

  Bake in the oven for 30 minutes. Remove from the oven and leave to cool on a wire rack.

• 
  

  It’s ready!

Decorate your tart with a few pecan kernels placed in a rosette in the centre of the tart.

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