Turkish Pumpkin Puff Pastry Tart by @beril.gu

2h

8 servings

🎃

1 kg

Pumpkin

🍬

250 g

Sugar

🥐

1 sheet

Puff pastry

🥚

1

Egg yolk

🌱

Tahini

🌰

Walnuts

  1. Slice
    • Pumpkin
    • Sugar

    Thinly slice the pumpkin, sprinkle with sugar and leave covered until it releases its juices, around an hour for thin slices, longer for firmer, thicker pieces.

  2. Simmer
    • Pumpkin

    Gently simmer the pumpkin in its own juices until just tender but holding its shape.

  3. Drain
    • Pumpkin

    Drain the pumpkin, reserving the liquid, then reduce the liquid in a separate pan until lightly syrupy.

  4. Score
    • Puff pastry

    Score a border around the puff pastry and prick the centre with a fork.

  5. Arrange
    • Pumpkin
    • Puff pastry

    Arrange the drained pumpkin slices on top of the puff pastry.

  6. Brush
    • Egg yolk
    • Puff pastry

    Brush the border with egg yolk.

  7. Bake
    • Puff pastry

    Bake at 200°C fan until golden and crisp, including underneath.

  8. Cool
    • Pumpkin

    Cool briefly, then brush a little syrup onto the pumpkin only.

  9. Slice
    • Tahini
    • Walnuts

    Slice and finish with tahini and walnuts.

Turkish Pumpkin Puff Pastry Tart by @beril.gu

2h

8 servings

🎃

1 kg

Pumpkin

🍬

250 g

Sugar

🥐

1 sheet

Puff pastry

🥚

1

Egg yolk

🌱

Tahini

🌰

Walnuts

Preparation Steps

  1. Step 1/9

    Thinly slice the pumpkin, sprinkle with sugar and leave covered until it releases its juices, around an hour for thin slices, longer for firmer, thicker pieces.

    🎃Pumpkin
    🍬Sugar
    🔪Knife
    🪵Cutting board
    🥣Bowl

  2. Step 2/9

    Gently simmer the pumpkin in its own juices until just tender but holding its shape.

    🎃Pumpkin
    🥣Bowl

  3. Step 3/9

    Drain the pumpkin, reserving the liquid, then reduce the liquid in a separate pan until lightly syrupy.

    🎃Pumpkin
    🥣Bowl

  4. Step 4/9

    Score a border around the puff pastry and prick the centre with a fork.

    🥐Puff pastry
    🔪Knife
    🍴Fork

  5. Step 5/9

    Arrange the drained pumpkin slices on top of the puff pastry.

    🎃Pumpkin
    🥐Puff pastry

  6. Step 6/9

    Brush the border with egg yolk.

    🥚Egg yolk
    🥐Puff pastry
    🖌️Pastry brush

  7. Step 7/9

    Bake at 200°C fan until golden and crisp, including underneath.

    🥐Puff pastry
    🍳Baking tray

  8. Step 8/9

    Cool briefly, then brush a little syrup onto the pumpkin only.

    🎃Pumpkin
    🖌️Pastry brush

  9. Step 9/9

    Slice and finish with tahini and walnuts.

    🌱Tahini
    🌰Walnuts
    🔪Knife

Composition

Ingredients

Types

Vegetables, Sweeteners, Grains, Dairy, Eggs, Condiments, Seeds, Nuts

Ingredients

Pumpkin, Sugar, Puff pastry, Egg yolk, Tahini, Walnuts

Notes

Pumpkin (peeled), Egg yolk (for brushing), Tahini (amount not given, for finishing), Walnuts (chopped, amount not given, for finishing)

Allergens

Gluten, Eggs, Sesame, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium, Halal, soy-free

Calories

280 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 38g, Fat: 13g, Fiber: 2g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 110mg, Potassium: 220mg, Calcium: 40mg, Iron: 1mg, Magnesium: 20mg

Vitamins

Vitamin A: 350µg, Vitamin E: 1.2mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Bowl, Pastry brush, Fork, Baking tray

Appliances

Stove, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Everyday Dessert

Origin

Source

Platform

instagram

Original Creator

@beril.gu

Origin

Cuisine

Turkish

Geographic

Turkey, Antalya

Various

Aspect

Texture

Flaky, Sticky, Tender, Crisp

Flavors

Sweet, Nutty, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store in an airtight container,best eaten fresh as pastry softens over time), room temperature : a few hours (fine on the day of baking, away from heat), freezer : not recommended (puff pastry texture degrades when frozen after baking with the moist pumpkin topping)