Pumpkin-Walnut Tart
A tender yogurt pastry holds a cooked pumpkin, walnut, cinnamon, and vanilla filling beneath a simple lattice top.
By Moow Editorial ·
- Cook the pumpkin until its moisture fully evaporates or the crust may stay soggy and seem underbaked.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 slices
- Prep time: 25 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 slices.
- Calories: 480 kcal
- Protein: 7 g
- Carbohydrates: 53 g
- Fat: 27 g
- Sodium: 113 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pastry
Have these measured and ready before you begin.
- 150 g (5.3 oz; about 10 1/2 tablespoons) butter
- scant 1/2 cup (100 ml by volume) sugar
- scant 1/2 cup (100 ml) plain yogurt
- scant 1/2 cup (100 ml) neutral oil
- 2 1/2 teaspoons (10 g) baking powder
- 1 teaspoon vanilla extract or 5 g vanilla sugar
- 3 1/2 cups (420 g) all-purpose flour, plus up to 1/4 cup only if needed
Pumpkin Filling
- 500 g (17.6 oz) pumpkin, grated
- 1 tablespoon butter
- scant 1/2 cup (100 ml by volume) sugar
- 1 teaspoon ground cinnamon
- scant 1/2 cup (100 ml by volume) walnut pieces
- 1 teaspoon vanilla extract or 5 g vanilla sugar
Directions
1. For the filling, grate the pumpkin. Melt the filling's butter in a skillet, add the pumpkin and sugar, and cook until the released liquid has completely evaporated.
2. Stir in the walnuts, cinnamon, and vanilla sugar, then set the filling aside to cool.
3. For the pastry, combine the butter, sugar, yogurt, neutral oil, baking powder, and vanilla sugar in a deep bowl. Gradually knead in the flour until the dough is soft and no longer sticky.
4. Roll a little more than half the dough about 3/8 inch (1 cm) thick and fit it into a tart pan; if the fragile dough breaks, press it evenly into the pan with your hands. Prick it with a fork.
5. Spread the cooled pumpkin filling evenly over the crust and arrange strips of the remaining dough in a lattice over the top.
6. Bake at 375°F (190°C) for about 30 minutes, until golden. Cool before slicing and serving.
Sources
Contains wheat, milk, and tree nuts. Bake until the pastry is fully set and golden, and cool the hot filling before slicing.