Pumpkin crostata with mascarpone cream

For the shortbread dough ( pasta frolla):

250 gr flour

125 gr butter

pinch of salt

lemon peel

little cold water

Spread:

Pumpkin jam

Cream topping:

125 gr mascarpone cheese

2 egg yolks

2 spoons sugar

lemon peel

Mix the ingredients quickly with your hands, add enough cold water to make a soft dough and let sit inside the fridge for 30 min wrapped in plastic foil.

Roll the dough and transfer it into a cake mold. Pierce the dough several times with a fork. With the leftover dough form a cylinder to decorate the edge of the cake.

Spread the pumpkin jam evenly over the dough and bake for 45 min at 190C.

Combine the yolks ,sugar and lemon peel in a bowl until white and frothy. Add the mascarpone and mix well. Top the crostata with the cream.

Enjoy!

For a bit of fun...Mr Pumpkin