Usuba
Tartlets with Pumpkin, Rosemary and Seeds
Crispy shortbread baskets with a spiced pumpkin filling of sunflower and sesame seeds. Fresh rosemary highlights the vegetable's subtle sweetness, while the seeds add texture. Perfect as an appetizer or dessert for a festive table.
- Total
- 35 min
- Standard serving
- 97.8 g
Ingredients
Total 12- Whole wheat flour
22.5 g≈ 2.5 tbsp - Rye flour
7.5 g≈ 1 tbsp - Salt
to taste - Brown sugar
8.75 g≈ 2 tsp - Butter
12.363 ml≈ 2.5 slice - Sour cream20%
4.95 ml≈ 1 tsp - Pumpkin flesh
27.5 g≈ 2.5 tbsp - Nutmegground
to taste - Cloveground
to taste≈ 2 pcs - Sunflower seeds
7.5 g≈ 2.5 tsp - Sesame seeds
3.75 g≈ 1 tsp - Rosemarydried
to taste≈ 1.5 tsp
Instructions
- 1
Step 1
Sift the whole wheat and rye flour. Mix with salt and brown sugar.
Cut cold butter into cubes and rub with the flour mixture until breadcrumb texture forms.
Add sour cream and knead the dough. Add flour if necessary. Shape into a ball, wrap with plastic film, and refrigerate for 30 minutes.
- 2
Step 2
Roll out the chilled dough to a thickness of 3–5 mm.
Cut into pieces and pack tightly into prepared tartlet molds (pre-grease with oil and dust with flour).
Trim excess dough from the edges. Prick the bottom of each tartlet with a fork.
- 3
Step 3
Clean the pumpkin and slice it thinly.
Place the pumpkin on the bottom of each tartlet. Sprinkle with nutmeg, cloves, and sugar.
Distribute the sunflower and sesame seeds. Garnish with rosemary.
- 4
Step 4
Preheat the oven to 180 °C.
Bake the tartlets for 18–20 minutes until the edges of the pastry are golden brown.
Let cool, then carefully remove from molds.
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