An easy recipe for pumpkin frangipane tart made of crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling. You can see the full recipe with step by step photos here!
Ingredients
2 cups of uncooked pumpkin, diced. 3 Tablespoon sugar. 1/4 cup water. 1 cup blanched almonds. 1/2 cup granulated sugar. 2 teaspoon butter, melted. 1/4 cup of melted unsalted butter for brushing or you can use a spray. 6-8 (14 x 9-inch) sheets frozen phyllo dough, thawed.
Instructions
On a sauce pan over medium heat, place the pumpkins, sugar and water, stirring together. When it boils, reduce heat and keep simmering until the pumpkin is soft and tender. Preheat oven to 350F. In a food processor, add almonds,sugar and pulse until very finely ground. . Add about 3/4 cup of the cooked pumpkins and the melted butter. Process again until you get a paste, feel free to add more pumpkins if you feel you are not there yet. Arrange the phyllo sheets on a cutting board, one at a time, brushing with melted butter in between. Then divide into 9 equal parts. Take one part and spread about 2 tablespoons of the almond mixture, top with some cooked pumpkins. Fold edges loosely to create a shell. Bake in the oven for 20-25 minutes or until crispy and golden. Serve and .... Enjoy!!
bon appetit
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