Apple-Pumpkin-Tart Recipe

Name: Apple-Pumpkin-Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flour; 80 g sugar; 100 g caster sugar; 3 eggs; 1 lemon, zest of; 200 g pumpkin, shredded; 5 apples, medium size; 125 g butter, soft; 200 g hazelnuts, ground; 1 tablespoon vanilla essence; 1 tablespoon baking powder

Servings: persons

200 g flour
80 g sugar
100 g caster sugar
3 eggs
1 lemon, zest of
200 g pumpkin, shredded
5 apples, medium size
125 g butter, soft
200 g hazelnuts, ground
1 tablespoon vanilla essence
1 tablespoon baking powder

1
preheat oven to 350 degrees F.
2
Shred pumpkin and peel, core and chop apples.
3
Mix flour and baking powder.
4
Divide eggs, beat whites until stiff.
5
Cream together egg yolks, soft butter, lemon zest, sugar and caster sugar.
6
Fold in egg whites, then flour and baking powder, pumpkin, apples, ground nuts and vanilla.
7
Grease 10 inch spring form and fill in batter.
8
Bake at 350 degrees 70 minutes.
9
Let cool slightly, then run knife around the frame of the spring form and remove it carefully.
10
If it's still too warm and sticky, wait until cooler.

774

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g flour, 80 g sugar, 100 g caster sugar, 3 eggs, and more.

Yes, Apple-Pumpkin-Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple-Pumpkin-Tart

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