Meet my autumn tart: Pumpkin–Quark Frangipane Tart. Crunch, fluff, silk!Not quite a pie, not quite a cheesecake—the best of both: a pumpkin–quark tart with a nice layer of frangipane.
InstaRecipe
Ingredients (21 cm tin)
For the cookie base:
- 225 g cinnamon cookies (or petit beurre + 1 tsp cinnamon)
- 125 g unsalted butter, melted
- 40 g dark chocolate (for moisture-proofing)
For the frangipane:
- 60 g unsalted butter, room temp
- 110 g almond paste (no marzipane)
- 50 g egg (about 1 large egg)
- 40 g plain flour
- Pinch of salt
- Zest of 1 lemon
For the filling
- 250 gr low-fat lactose free quark
- 250 gr pumpkin purée (steam-cooked first, then use the mixer or a fork to make it as purée)
- 1 egg
- cinnamon to taste
- 80 gr powdered sugar
Procedure
Cookie-base
- Line the tart/cake tin (loose bottom if you have one) with baking paper. Preheat to 175°C (no fan). Place a baking sheet in the oven to preheat.
- Blend the cookies to fine crumbs. Mix with melted butter until it clumps when pressed.
- Press firmly into the base and up the sides of the tin. Chill 20 min in the fridge.
- Bake the base 10 min at 175°C. It should look set and fragrant.
- While still warm, brush a very thin coat (15–25 g) of melted dark chocolate over base and sides.
- Chill 10 min to set.
Frangipane layer
- Beat almond paste with the soft butter until smooth.
- Mix in the beaten egg gradually, then flour, salt, and lemon zest.
- Pipe or spread a thin layer (5–8 mm) over the crust.
- Bake 10 min at 175°C until puffed and just set (still pale). Cool ~10 min on a rack.
Pumpkin–quark filling
- Reduce oven to 165°C (no fan).
- Whisk quark, pumpkin purée, egg, powdered sugar, and cinnamon until smooth.
- Pour over the frangipane (aim for 1.5–2.5 cm deep).
- Bake 50 min at 165°C until edges are set and the center has a gentle wobble (2–3 cm).
Cool to room temp 2 h, then chill 2–3 h (or whole night if you can).
Enjoy!
Aroma di cannella 