Orange and Pumpkin Tart

Name: Orange and Pumpkin Tart
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/4 cup all-purpose flour; 1/2 cup unsalted butter (cold, cubed); 2 tablespoons granulated sugar; 1/4 teaspoon salt; 3 to 4 tablespoons cold water; 1 cup pumpkin puree (fresh or canned); 1/2 cup heavy cream; 2 large eggs (beaten); 1/2 cup granulated sugar; 1 tablespoon orange zest (finely grated); 1/4 cup orange juice (freshly squeezed); 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger

135 min 8 slices Medium

All Recipes

This Orange and Pumpkin Tart combines the autumnal flavours of pumpkin and citrusy orange in a perfect dessert.

Prep

30 min

Cook

45 min

Total

135 min

Servings

Difficulty

Medium

The Orange and Pumpkin Tart is a delightful twist on the classic pumpkin pie, bringing together the creamy richness of pumpkin with the zesty brightness of orange. This fusion of flavours makes it perfect for both autumn gatherings and holiday celebrations. Combining the warm spices typically found in pumpkin desserts with the fresh, tangy notes of orange zest and juice, this tart is a refreshing take on traditional desserts. The buttery crust provides a perfect base, offering a satisfying contrast to the silky filling.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

In a food processor, combine flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together.

Pro tip: Do not overwork the dough to keep the crust flaky.

Chill and roll out the dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Roll out on a floured surface to fit a 23 cm (9-inch) tart pan.

Pro tip: Chill the rolled-out dough for 10 minutes before baking to prevent shrinking.

Blind bake the crust

Preheat the oven to 190°C (375°F). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until lightly golden.

Pro tip: Blind baking ensures a crisp crust.

Prepare the filling

In a large bowl, whisk together pumpkin puree, heavy cream, beaten eggs, sugar, orange zest, orange juice, cinnamon, nutmeg, and ginger until smooth.

Pro tip: Ensure all ingredients are at room temperature for a smooth filling.

Fill and bake the tart

Pour the filling into the pre-baked crust. Bake at 180°C (350°F) for 30-35 minutes, or until the filling is set and a knife inserted in the centre comes out clean.

Pro tip: Cover the edges with foil if they brown too quickly.

Cool and serve

Let the tart cool on a wire rack for at least an hour before slicing. Serve at room temperature or chilled.

Pro tip: Garnish with candied orange slices for extra flair.

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Tips & Tricks

<ul><li>Use a food processor to achieve a smooth pumpkin puree.</li><li>Chill the tart dough for at least 30 minutes for easier handling.</li><li>For a glossy finish, brush the tart with a thin layer of apricot jam.</li><li>Allow the tart to cool completely before slicing to ensure clean cuts.</li></ul>

Serving Suggestions

Serve this tart with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavours. Pair it with a cup of spiced chai or a citrusy tea for a delightful afternoon treat. This tart can be made a day ahead, allowing the flavours to meld beautifully. Store any leftovers in an airtight container in the refrigerator for up to three days.