Turkish Pumpkin Tart Recipe
How much do you like pumpkin… Benefits of Pumpkin are countless. Pumpkin leaves unforgettable flavors on our palate with its flavor. I would like to present you a Turkish pumpkin tart recipe that you will love, along with useful and healthy pumpkin.
Pumpkin, which is a food rich in iron, potassium, phosphorus and calcium, has low calories although it contains sugar. In addition to being used in vegetable dishes, pumpkin, which is consumed as jam and sherbet dessert, provides a unique harmony with ginger, cinnamon and cloves.
Diet desserts are mostly preferred in winter. People want to not gain weight but taste the best flavors. In this recipe, a delicious tart recipe that will add flavor to your palate in winter, prepared with the little touches of Turkish cuisine, prepared using plenty of tahini and plenty of walnuts.
What is Pumpkin? What are the Benefits of Pumpkin?
Pumpkin is mostly consumed fondly by making dessert. In addition to being consumed fondly, it has many health benefits.
It is a large, long-leaved plant. It has large hard, rough, flattened spherical fruits with orange inside. In addition to being a creeping plant, its fruits contain high levels of fiber and contain many pumpkin seeds.
The most effective among the benefits of pumpkin is beta carotene, beta carotene is the most effective source of antioxidants. In addition to being a fruit with plenty of fiber; It contains calcium, sodium, phosphorus, potassium and iron.
Eating Pumpkin Dessert During Pregnancy
Pumpkin dessert can be recommended for pregnant women. However, there are points to be considered.
– Since it is necessary to pay attention to the use of sugar during pregnancy, it is more beneficial to eat pumpkin dessert with sweeteners such as honey or molasses instead of sugar.
– Pumpkin should not be cooked for a long time and should not lose its nutritional values. Even 8-10 minutes of steaming will be enough. Otherwise, it will cause the benefits to decrease.
– The sine qua non of pumpkin dessert is walnuts. The dessert you will eat with plenty of walnuts will be nutritious for both you and your baby.
Side Effects of Pumpkin During Pregnancy
– Pumpkin during pregnancy is a vegetable that does not harm according to its benefits. However, care should be taken against side effects.
– It is not recommended to be eaten in the early stages of pregnancy. Excessive consumption may pose a risk of miscarriage.
How to use pumpkin?
Pumpkin can be used in various ways such as dessert, jam, pastry, soup. It is consumed in many ways in daily life and can be grown in various regions. For its many known benefits and benefits, this medicinal plant should be consumed frequently and used in daily life.
The taste is insatiable. Try our pumpkin tart recipe and see. Good luck.
Would you like to review these recipes too?
Turkish Pumpkin Tart Recipe
Ingredients for Pumpkin Pie Recipe
For the Pumpkin Puree:
- ½ piece pumpkin
- 1 tea spoon cinnamon
- 1 tea spoon starch
- ½ water glass crushed walnut kernel
- ½ water glass candy
For Tart Dough;
- 270 gram flour (2 cups)
- 180 gram butter (3/4 cup)
- 90 gram candy (1/2 cup)
- 1 piece egg
- 1 package vanillin
The Tip of the Pumpkin Pie Recipe
- If you want the tart dough to have a delicious texture that melts in the mouth, you should use cold butter.
Cooking Tip for Pumpkin Pie Recipe
- If you wish, you can cook the dough directly with puree after placing it in the tart mold without cooking it heavily.
To Prepare the Pumpkin Puree:
- Bake the sliced pumpkins in a 200-degree oven for 30-35 minutes until soft.
- Take the baked pumpkins in a bowl and crush them.
- Take a small sauce pan and add sugar and cinnamon.
- Dilute the starch with 2 tablespoons of water.
- Add the starch to the boiling puree. Boil for another 2-3 minutes and let cool. Add the walnuts last and you're done.
Preparation of Tart Dough:
- Sift the flour into a large bowl and rub the cold butter into the flour with your fingertips.
- Add other ingredients and knead by folding.
- Wrap in cling film and leave in the refrigerator for 30 minutes.
- Set the oven to 180 degrees.
- Thin the rested tart dough between two parchment papers and place it in the tart mold.
- Put greaseproof paper on it and add cooking weights (chickpeas etc.). Bake the dough by weight for 10 minutes.
- Take the weights off the tart dough and add the pumpkin puree. Bake in this way for 10 minutes and remove from the oven. Let it cool down and serve with pleasure.