Traditional Smooth Pumpkin Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the pastry
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup butter
- 2 Tbsps water
- For the filling
- 1 cup fresh Pumpkin (puree)
- 2 eggs (beaten)
- ⅔ cup cream (18% fat)
- ½ cup dark brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- To serve
- Whipped cream
- ground cinnamon
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add enough water until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep flan tin or dish.
3.
Roll out the dough on a floured work surface, until it is almost twice as wide as the diameter of the pie tin. Line the base and sides of the tin.
4.
For the filling: place all the filling ingredients into a bowl and mix well. Pour into the pastry case.
5.
Bake for about 45-50 minutes until the filling has set. Leave to cool and serve warm with whipped cream sprinkled with ground cinnamon.
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