Hazelnut-pumpkin caramel tart

Autumn Tart Pumpkin Caramel Hazelnut Baking Dessert

Autumn calls for flavours that really take you somewhere: warm, deep and a little indulgent. This pumpkin caramel tart does exactly that. With a crisp butter crust, velvety pumpkin filling and a layer of homemade caramel with hazelnuts, you'll put something on the table that makes everyone fall quiet. Make sure you have a good tart pan on hand, because a great result starts with the right tools.

x_ckl_recipe_markerHazelnut-pumpkin caramel tart This autumn tart combines the creamy sweetness of pumpkin with a deep caramel sauce and roasted hazelnuts. Perfect for a cozy autumn gathering. How to make a hazelnut-pumpkin caramel tart? Dessert Dutch 8 servings 30 min 55 min 20 min 30 min 2 hours 15 min

Preheat the oven to 180°C (conventional). Peel the pumpkin, remove the seeds and cut the flesh into roughly 2 cm cubes. Place on a baking tray, drizzle with 1 tablespoon olive oil and roast for 25 minutes until soft and lightly coloured. Let cool.
Make the crust: mix the flour, powdered sugar and the pinch of salt in a bowl. Add the cold butter in cubes and rub with your fingers until you have a crumbly dough. Add the egg yolk and 1 tablespoon ice-cold water and knead briefly into a cohesive dough. Wrap in cling film and rest for 30 minutes in the refrigerator.
Roll the dough out on a lightly floured surface to a circle of about 34 cm in diameter. Line the tart pan (approx. 30 cm) with the dough, gently press along the edges and trim the excess. Prick the base with a fork. Blind-bake: cover with parchment paper, fill with baking weights or dried beans and bake for 15 minutes. Remove the paper and bake another 8 minutes until golden. Let cool.
Puree the roasted pumpkin with an immersion blender or food processor until smooth. Add the heavy cream, eggs, honey, cinnamon, nutmeg and a pinch of salt and mix until an even filling.
Pour the pumpkin filling into the pre-baked crust. Bake the tart for 35 to 40 minutes at 175°C, until the filling is just set but still slightly wobbly in the center. Let cool completely on a rack.
Make the caramel: melt the sugar in a saucepan over medium heat without stirring, until an amber-coloured caramel forms. Remove from the heat and carefully stir in the cream (watch out: it will splutter). Add the butter and stir until glossy. Let cool slightly.
Toast the hazelnuts dry in a frying pan over medium heat for 3 to 4 minutes, until fragrant and golden brown. Let cool and roughly chop.
Pour the caramel over the cooled tart and spread evenly. Scatter the chopped hazelnuts on top. Let the caramel set for another 20 minutes before slicing and serving.

Autumn Tart Pumpkin Caramel Hazelnut Baking Dessert 400 g pumpkin (e.g. butternut squash), peeled and diced 1 tbsp olive oil 200 ml heavy cream (for the filling) 3 eggs 2 tbsp honey 1 tsp cinnamon 1/2 tsp nutmeg Pinch of salt For the crust: 220 g all-purpose flour 80 g powdered sugar 140 g cold unsalted butter, cubed 1 egg yolk 1 tbsp ice-cold water Pinch of salt For the caramel: 150 g granulated sugar 100 ml heavy cream 30 g butter 100 g hazelnuts Tart pan (approx. 30 cm) Mixing bowl Hand blender or food processor Saucepan Frying pan Parchment paper Blind-baking weights or dried beans Rolling pin Cooling rack ASA Selection Cake Plates & Cloches asa-selection-cake-stand-glass-dome Specific to Cakes specific-for-cakes Glass Cloche glass-cloche Cake molds pie-dish Cosy & Trendy Cake bell / Glass bell / Cheese bell / Cover bell Glass ø 24.5 cm Cosy & Trendy ["Stolp"] Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 30 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Savory pumpkin tart with sage foodies-savory-pumpkin-tart-with-sage Classic Chocolate Cake with Ganache foodies-classic-chocolate-cake-with-ganache Classic Pflaumenkuchen with fresh plums foodies-classic-pflaumenkuchen-with-fresh-plums Classic Käsekuchen foodies-classic-kasekuchen

Recipe

Hazelnut-pumpkin caramel tart

This autumn tart combines the creamy sweetness of pumpkin with a deep caramel sauce and roasted hazelnuts. Perfect for a cozy autumn gathering.

Course	Dessert
Kitchen	Dutch
Servings	8 servings

Preparation time

Preparation time	30 min
Time in oven	55 min
Stiffen up min.	20 min
Cooling time	30 min
Total	2 hours 15 min

Equipment

Tart pan (approx. 30 cm)
Mixing bowl
Hand blender or food processor
Saucepan
Frying pan
Parchment paper
Blind-baking weights or dried beans
Rolling pin
Cooling rack

Ingredients

400 g pumpkin (e.g. butternut squash), peeled and diced
1 tbsp olive oil
200 ml heavy cream (for the filling)
3 eggs
2 tbsp honey
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of salt
For the crust: 220 g all-purpose flour
80 g powdered sugar
140 g cold unsalted butter, cubed
1 egg yolk
1 tbsp ice-cold water
Pinch of salt
For the caramel: 150 g granulated sugar
100 ml heavy cream
30 g butter
100 g hazelnuts

How to make a hazelnut-pumpkin caramel tart?

Preheat the oven to 180°C (conventional). Peel the pumpkin, remove the seeds and cut the flesh into roughly 2 cm cubes. Place on a baking tray, drizzle with 1 tablespoon olive oil and roast for 25 minutes until soft and lightly coloured. Let cool.
Make the crust: mix the flour, powdered sugar and the pinch of salt in a bowl. Add the cold butter in cubes and rub with your fingers until you have a crumbly dough. Add the egg yolk and 1 tablespoon ice-cold water and knead briefly into a cohesive dough. Wrap in cling film and rest for 30 minutes in the refrigerator.
Roll the dough out on a lightly floured surface to a circle of about 34 cm in diameter. Line the tart pan (approx. 30 cm) with the dough, gently press along the edges and trim the excess. Prick the base with a fork. Blind-bake: cover with parchment paper, fill with baking weights or dried beans and bake for 15 minutes. Remove the paper and bake another 8 minutes until golden. Let cool.
Puree the roasted pumpkin with an immersion blender or food processor until smooth. Add the heavy cream, eggs, honey, cinnamon, nutmeg and a pinch of salt and mix until an even filling.
Pour the pumpkin filling into the pre-baked crust. Bake the tart for 35 to 40 minutes at 175°C, until the filling is just set but still slightly wobbly in the center. Let cool completely on a rack.
Make the caramel: melt the sugar in a saucepan over medium heat without stirring, until an amber-coloured caramel forms. Remove from the heat and carefully stir in the cream (watch out: it will splutter). Add the butter and stir until glossy. Let cool slightly.
Toast the hazelnuts dry in a frying pan over medium heat for 3 to 4 minutes, until fragrant and golden brown. Let cool and roughly chop.
Pour the caramel over the cooled tart and spread evenly. Scatter the chopped hazelnuts on top. Let the caramel set for another 20 minutes before slicing and serving.

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A good non-stick tart pan makes a difference with this recipe. Your crust will come out effortlessly, heat distribution is even and the result looks immediately polished. Do you bake tarts often in the autumn? Invest in a pan that will last for years. You'll notice it in every slice.

This tart is best at room temperature, so take it out of the fridge half an hour before serving if you've stored it. A spoonful of creme fraiche on the side works wonderfully, but it's also a complete autumn moment on its own. Enjoy together.