Turkish pumpkin pie (vegan)

Turkish Pumpkin Tart: A Lenten Delicacy

Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

If you are looking for a dessert recipe that combines traditional flavor with health, Turkish pumpkin tart is the perfect choice. This recipe, particularly simple and quick, is ideal for fasting days but can be enjoyed anytime. Aromatic and full of nutrients, pumpkin tart has maintained its popularity over time due to its versatility and unmistakable taste.

The history of this tart dates back to ancient times, with pumpkin being an ingredient used for centuries in various culinary cultures. Often used in desserts around the world, pumpkin is not only delicious but also rich in vitamins, minerals, and antioxidants. So, get ready to explore this recipe step by step, and in the end, you will have a soft, aromatic pumpkin tart with a perfectly crunchy crust.

Ingredients

*For the dough:*
- 380 g flour (preferably whole barley for a deeper flavor)
- 125 ml palm oil (or another vegetable oil)
- 125 ml sparkling mineral water (for a fluffy texture)
- 60 g brown sugar (adds a caramel note)
- Zest of one orange (for an extra flavor)
- 5 g baking powder

*For the filling:*
- 1 Turkish pumpkin (approximately 1.650 kg whole, unpeeled)
- 50 g brown sugar (for caramelizing the pumpkin)
- 3 tablespoons brown sugar (for the pumpkin puree)

Step by Step:

1. Preparing the oven and the pumpkin
Start by preheating the oven to 190-200°C. This is the ideal temperature for baking the pumpkin and turning it into a delicious puree. Wash the pumpkin well, then cut it into quarters and remove the seeds. Place the pumpkin quarters in a baking tray lined with parchment paper, sprinkle the 50 g of brown sugar over them, and place the tray in the oven for 30-45 minutes. A useful trick is to check it with a fork; if the pumpkin pierces easily, it is ready.

2. Preparing the pumpkin puree
Once the pumpkin is baked, take it out of the oven and let it cool slightly. Then, peel it and mash it using a blender or a fork. Add the 3 tablespoons of brown sugar and mix well. The puree will thus become sweeter and more aromatic.

3. Preparing the dough
In a large bowl, combine the flour, palm oil, sparkling water, brown sugar, orange zest, and baking powder. Knead the ingredients well until you obtain a homogeneous and elastic dough. Shape the dough into a ball, then let it rest for 30 minutes. This step is essential for gluten development, which will make the tart have a perfect texture.

4. Assembling the tart
After the dough has rested, form a cylinder from it. Use about 70% of the cylinder to create the base of the tart. Roll out the dough into a circular shape, ensuring it is even. Place it in a 23 cm diameter ceramic mold, greased with oil and sprinkled with whole barley flour to prevent sticking.

5. Filling and decorating
Pour the cooled pumpkin puree over the dough base and smooth it out well. You can use the remaining dough to create a decorative lattice on top if you want a more sophisticated look. This detail not only adds aesthetic charm but also contributes to the final texture of the tart.

6. Baking the tart
Place the tart in the preheated oven at 180-190°C and let it bake for 40-50 minutes. The tart is ready when the edges turn golden and the filling is well set. A trick: you can check if the tart is baked by inserting a toothpick in the middle; if it comes out clean, the tart is ready.

7. Cooling and serving
After taking the tart out of the oven, let it cool completely in the mold. Then, dust it with sugar or add a fir syrup for a unique taste. Serve the tart alongside a cup of fragrant tea or coffee, and you will have a moment of indulgence.

Practical Tips
- Use whole barley flour for a richer taste and additional nutritional benefits.
- You can replace the Turkish pumpkin with regular pumpkin, but make sure to adjust the sugar amount according to the sweetness of the chosen pumpkin.
- Experiment with different spices (cinnamon, nutmeg) in the pumpkin puree to add a personal touch.
- This tart keeps well in the fridge for a few days, so you can prepare a double batch to enjoy it longer.

Frequently Asked Questions
- Can I use another type of oil instead of palm oil?
Yes, you can use sunflower oil or olive oil for a different flavor.

- What drink pairs best with this tart?
A cup of mint tea or a cinnamon latte are excellent options to complement the sweet taste of the tart.

- Is this recipe vegan?
Yes, the recipe is Lenten, so it does not contain animal-derived ingredients.

This Turkish pumpkin tart is not only a delicious choice but also a healthy one. Whether you serve it at a festive meal or at a gathering with friends, it will surely impress with its rich flavors and perfect texture. So, put on your apron, roll up your sleeves, and enjoy the art of cooking!