Menu
The Great South African Bake Off

Cinnamon, hazelnut and pumpkin Hungarian tart

Recipe by Raeesa from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Tart:

  • 250g butter
  • 1 cup sugar
  • 2tsp vanilla essence
  • 3 eggs
  • 2 cups self-raising flour
  • 2 cups cake flour
  • 2tsp cinnamon
  • 125ml pumpkin and hazelnut jam
  • 4tbsp sugar
  • 1 cup hazelnuts, roughly chopped
  • 1 cup coconut
  • 1tsp nutmeg
  • 1tsp cloves
  • 4tbsp icing sugar
  • ½ cup sugar
  • 1 cup water

Pumpkin and hazelnut jam:

  • 500g pumpkin
  • 2 sticks of cinnamon
  • 2tsp whole cardamom
  • 2tsp cinnamon
  • 1 star anise
  • 2 cups brown sugar
  • 3 cups water
  • 1 cups hazelnuts, roughly chopped
  • 1tbsp lemon seeds, wrapped in cheesecloth
  • 1 lemon

Preparation method

Tart:

  1. Cream the butter and sugar.
  2. Add the vanilla essence and egg, and mix well.
  3. Add sifted flour, and mix to form a firm dough.
  4. Line a baking dish with the dough (not all).
  5. Spread jam over the base.
  6. In another bowl, mix 2 eggs, sugar, hazelnuts, spices and coconut.
  7. Spread over the jam mixture.
  8. Grate the remaining dough.
  9. Bake for 35 minutes at 180°C.
  10. Cut into squares and serve.

Pumpkin and hazelnut jam:

  1. Boil the pumpkin with cinnamon and cardamom.
  2. When clear, add sugar and spices.
  3. Add the lemon seeds (wrapped in cheesecloth).
  4. Leave to cook and become sticky. Avoid stirring too much.
  5. When the pumpkin is cooked through and it is thick and sticky, remove from heat and leave to cool.
  6. Remove the cheesecloth.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.