American Autumnal Tart
1 hr 15 min.
ready in 1 hr 45 min.
- For the filling
- 17 ounces canned Pumpkin puree
- 2 eggs (beaten)
- ⅔ cup cream (35% fat)
- 0.333 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon Mixed spice
- ½ teaspoon ground ginger
For the pastry: sift the flour into a mixing bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Gradually add water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 23 cm|9" loose-based flan tin.
Roll out the pastry on a floured surface and line the tin.
For the filling: put all the filling ingredients into a bowl and mix well.
Pour into the pastry case and bake for about 40-50 minutes until the filling has set. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
Cut into slices and serve with whipped cream. Scatter with the candied peel.