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.
Mix quickly to obtain a smooth ball of dough.
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.
Line the floured tin with the pastry circle.
Preheat the oven to 210°C.
Peel the pumpkin and dice the flesh.
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.
Cook over a low heat, stirring occasionally, until all the liquid has evaporated and the pumpkin has a caramelised colour.
Blend the mixture to make a purée.
Coarsely crush 50 grams of pecans.
Whip the cream, the 2 eggs and the remaining caster sugar. Add the pumpkin purée, chopped pecans and cinnamon and mix well.
Pour the mixture into the tart base.
Bake in the oven for 30 minutes. Remove from the oven and leave to cool on a wire rack.
Decorate your tart with a few pecan kernels placed in a rosette in the centre of the tart.
For the pastry:
150 g flour
30 g almond powder
60 g softened butter
90 g icing sugar
50 g cornstarch
1 to 2 eggs (depending on size)
1 tsp vanilla extract
For the filling:
2 eggs for the filling
300 g pumpkin
100 g pecans
20 ml orange juice
25 cl sour cream
100 g caster sugar
1 tsp ground cinnamon
50 g water