This Pumpkin Semolina and Walnut Tart with Cinnamon-Spiced Fruit is a delightful autumn dessert that combines the natural sweetness of pumpkin and plums with the rich flavors of cinnamon and walnuts. The tart features a buttery, crisp cookie base made from chocolate cookies, walnuts, and pumpkin semolina, topped with a smooth pumpkin filling. The sweet fruit topping, made from apples, oranges, and cinnamon, adds a fresh and zesty contrast to the rich, earthy pumpkin. A touch of gelatin ensures the filling holds its shape perfectly, creating a dessert that’s not only delicious but visually stunning. This tart is perfect for fall gatherings, holiday dinners, or any occasion where you want to impress your guests with a seasonal treat.

Full Recipe:

Ingredients

For the Tart Crust:

• 80g plums, pitted and chopped
• 50g pumpkin semolina
• 60g walnuts, finely chopped
• 200g chocolate cookies, crushed
• 70g butter, melted

For the Pumpkin Filling:

• 500g pumpkin, peeled and cubed
• 20g gelatin
• 100ml water
• Juice of 1/2 lemon
• Cinnamon, to taste

For the Apple and Plum Topping:

• 15g gelatin
• 80g water
• 2 apples, peeled, cored, and sliced
• 60g sugar
• Cinnamon, to taste
• 1 orange, juiced
• 1/2 lemon, juiced
• 60g walnuts, chopped

Steps to Make Pumpkin Semolina and Walnut Tart

Step 1: Prepare the Tart Crust

1. Crush the cookies: Start by crushing the chocolate cookies into fine crumbs. You can do this by placing them in a food processor or putting them in a sealed bag and rolling over them with a rolling pin.
2. Toast the walnuts: Lightly toast the walnuts in a dry pan over low heat for 3-4 minutes, then chop them finely.
3. Combine the crust ingredients: In a large mixing bowl, combine the cookie crumbs, chopped walnuts, and pumpkin semolina. Add the melted butter and mix until everything is well combined and the mixture starts to hold together.
4. Press into tart pan: Press the mixture into the base of a tart pan (about 9 inches), making sure it’s even and compact. Use the back of a spoon or your hands to press the crust down firmly. Place the tart crust in the refrigerator to chill while you prepare the filling.

Step 2: Prepare the Pumpkin Filling

1. Cook the pumpkin: Peel and chop the pumpkin into small cubes. Place the cubes into a large saucepan and add a small amount of water. Cook over medium heat for about 15-20 minutes until the pumpkin is soft and easily mashable.
2. Blend the pumpkin: Once the pumpkin is soft, mash it with a potato masher or use a hand blender to create a smooth puree.
3. Dissolve the gelatin: In a small saucepan, combine 20g gelatin and 100ml water. Heat gently while stirring until the gelatin has completely dissolved. Allow the gelatin mixture to cool slightly before adding it to the pumpkin puree.
4. Combine and flavor: Add the gelatin mixture, lemon juice, and cinnamon to the pumpkin puree and mix well. Taste the filling and adjust the cinnamon or lemon juice according to your preference. Once the filling is smooth, pour it over the chilled tart crust. Place the tart in the refrigerator to set for at least 2 hours, or until the filling has firmed up.

Step 3: Prepare the Apple and Plum Topping

1. Soften the fruit: In a medium saucepan, combine the sliced apples, plums, sugar, orange juice, and lemon juice. Cook over medium heat for about 10 minutes, or until the fruit is softened and slightly syrupy. Stir occasionally to prevent burning.
2. Add the cinnamon: Add cinnamon to taste while the fruit is cooking. The amount of cinnamon will depend on how much spice you prefer, but start with about 1/2 teaspoon and adjust as needed.
3. Prepare the gelatin: In a small bowl, combine 15g gelatin with 80g water. Let it bloom for about 5 minutes, then heat it gently until the gelatin dissolves completely.
4. Combine gelatin with fruit: Once the gelatin is dissolved, stir it into the cooked fruit mixture. Let the fruit and gelatin mixture cool slightly before spooning it over the pumpkin filling. Once topped, allow the tart to set in the refrigerator for another 2 hours, or until the topping has firmed up.

Step 4: Serve and Garnish

1. Final touches: After the tart has set, remove it from the refrigerator. Garnish with freshly chopped walnuts for added texture and crunch. You can also sprinkle a bit more cinnamon on top for extra flavor.
2. Serve: Slice the tart and serve chilled. It’s the perfect dessert to enjoy after a hearty meal, or on its own with a hot cup of tea or coffee.

Nutrition Facts (Per Serving)

This recipe makes about 8 servings. The approximate nutrition facts per serving are:

• Calories: 320 kcal
• Protein: 5g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 21g
• Sodium: 55mg
• Calcium: 40mg
• Iron: 2mg

Frequently Asked Questions (FAQs)

Q: Can I use a different nut for the crust?
A: Yes, you can substitute the walnuts with other nuts like almonds, pecans, or hazelnuts for a different flavor profile. Just be sure to chop them finely and toast them for the best taste.

Q: Can I make this tart ahead of time?
A: Yes, this tart can be made up to 2 days in advance. Just store it in the refrigerator, covered with plastic wrap or in an airtight container, and it will stay fresh.

Q: How do I store leftovers?
A: Store any leftover tart in the refrigerator for up to 3 days. It’s best enjoyed cold, so make sure to keep it chilled.

Q: Can I substitute the gelatin with agar-agar?
A: Yes, you can substitute the gelatin with agar-agar. Use about 1 teaspoon of agar-agar powder for every tablespoon of gelatin and dissolve it in boiling water.

Tips for Making the Best Pumpkin Semolina and Walnut Tart

• Perfect Pumpkin Puree: When cooking the pumpkin, make sure to cook it until very soft to create a smooth filling. If you want a smoother texture, you can use a food processor or blender after mashing.
• Cookie Crust Tips: If your cookie crust feels too crumbly, add a little more melted butter to help it bind together. The crust should hold its shape when pressed into the pan, so ensure it’s packed tightly.
• Flavor Adjustments: Feel free to adjust the spices to your liking. If you enjoy more cinnamon, add a little extra to the fruit topping or the pumpkin filling.
• Fruit Topping Variations: For a twist, you can substitute plums with other seasonal fruits like pears or figs. The combination of apples and citrus brings a fresh zing to the dish, but any tart fruit would work wonderfully.

Storage Tips

• Refrigeration: Store the tart in the refrigerator, as the filling contains gelatin and will firm up nicely when chilled.
• Freezing: While the tart is best fresh, you can freeze individual slices for up to a month. Wrap each slice tightly in plastic wrap and store it in a freezer-safe bag or container. To reheat, let it thaw overnight in the refrigerator.

Conclusion

The Pumpkin Semolina and Walnut Tart with Cinnamon-Spiced Fruit is a beautifully balanced dessert that captures the essence of fall with its combination of warm spices, seasonal fruits, and nutty flavors. The creamy pumpkin filling and crunchy walnut crust create a comforting base, while the cinnamon-spiced fruit topping adds a fresh and zesty finish. Whether you’re making it for a family gathering, a holiday feast, or a special treat, this tart will become a crowd favorite. With its balance of sweet, savory, and spicy flavors, it’s the perfect dessert to enjoy as the weather cools down.