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1
Prepare the pastry: Place the flour in a large, shallow bowl and make a well in the center.
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2
Add the butter, sugar, egg and salt to the well and mix them together with your fingers, then very gradually draw in the flour.
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3
As necessary, sprinkle the water over the flour mixture and knead until well blended.
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4
Wrap the pastry in plastic wrap and refrigerate for about 30 minutes.
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5
Preheat the oven to 425 degrees.
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6
Prepare the filling: Remove seeds and any strings from the pumpkin, and cut into about eight even portions.
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7
Place the unpeeled pumpkin pieces in the top of a steamer.
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8
Cover and steam over boiling water until the pumpkin meat is tender, about 15 minutes.
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9
Drain the pumpkin, and when cool enough to handle, cut off the peel and discard it.
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10
Puree the pumpkin in the bowl of a food processor or blender.
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11
You should have two cups of puree.
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12
(The puree can be made in advance and refrigerated or frozen).
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13
In the bowl of a food processor or blender, coarsely chop the almonds.
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14
Add the pumpkin puree, the eggs, creme fraiche, brown sugar and orange zest and mix well.
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15
Assemble the tart: Roll out the dough to fit a 10 1/2-inch tart pan and carefully transfer the dough to the pan.
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16
Pour the filling into the prepared dough and bake until a knife inserted in the center of the tart comes out clean, about 45 minutes.
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17
Serve at room temperature within two or three hours of baking.
