Cream the wheat flour
2 2/3 cups of wheat flour
2 tablespoons of butter
1 pinch of salt
2/3 cup of cold, cut butter
1 large egg
For the topping
2 ripe pumpkins
4 tablespoons of lemon juice
2/3 cup of butter
Cream the wheat flour
2 2/3 cups of wheat flour
2 tablespoons of butter
1 pinch of salt
2/3 cup of cold, cut butter
1 large egg
For the topping
2 ripe pumpkins
4 tablespoons of lemon juice
2/3 cup of butter
Mix the wheat flour, butter, and salt on a flat surface
Add the cold, cut butter and mix with your fingers until it forms a crumbly texture
Make a depression in the crumbs and add the egg mixed with 2 tablespoons of water
Mix quickly
Combine the dough with your hands to form a ball
Wrap with plastic wrap and let it rest at room temperature for 1 hour
Peel the pumpkins and slice them into pieces
Place them in a bowl with lemon juice
Heat the oven to 230°C
Put the pumpkin mixture in a saucepan with 2 tablespoons of water, stirring until it dissolves
Increase the heat and cook until the syrup thickens without stirring
Add the butter and mix
Immediately place it in a 24 cm diameter mold
Lay out the pumpkin slices at the bottom of the mold
Open up the dough on a floured surface to a thickness of about 1/8 inch
Cutter out a circle around the diameter of the mold
Place it over the pumpkins and press down the edges
Bake for approximately 40 minutes or until lightly golden
Remove from the mold and serve warm or at room temperature
Serves 12 portions
Obs.: With the leftover dough, make biscuit cutouts that will be used to decorate the cake, and bake them in a baking dish.
