Sliced of Autumnal Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 4 min.
Ready in
Ingredients
for
1
- For the filling
- 3 cups Pumpkin (cubed)
- ½ cup soft brown sugar
- 1 tsp ground cinnamon
- 1 tsp Mixed spice
- Nutmeg
- 1 ⅛ cups double cream
- 2 eggs
- 1 egg yolk
Preparation steps
1.
For the pastry, rub the flour, butter and sugar together until the mixture resembles fine breadcrumbs then add the egg and just enough milk to make a stiff dough. Roll the dough on a floured board to a thickness of about 1/4 cm/ 1/3 in and line a greased tart tin 23 cm/ 9 in in diameter. Place in the fridge to chill for 30 minutes.
2.
Meanwhile, cook the pumpkin in boiling water until tender then drain well and press through a sieve to make a smooth puree. Heat the oven to 180ºC (160º fan) 350ºF, gas 4 and bake the tart case in the oven for 10 minutes.
3.
Place the sugar, cinnamon, spice and nutmeg in a pan, pour over the cream and bring to a simmer then remove from the heat. Whisk the eggs and egg yolks in a large bowl and pour over the cream.
4.
Whisk the mixture well then add the pumpkin puree and stir to combine. Pour the filling into the tart case and bake in the oven for 35- 40 minutes or until the the filling is set. Remove from the oven, let cool and serve the pie with whipped cream dusted with ground cinnamon.
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