Autumnal Pumpkin Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
- For the pastry
- 2 cups all-purpose flour
- ⅛ cup caster sugar
- ½ cup unsalted butter
- water
- For the filling
- 14 ozs canned Pumpkin
- ½ cup cream (48% fat)
- ½ cup milk
- ¾ cup light brown sugar
- 1 tsp ground cinnamon
- 1 tsp Mixed spice
- ½ tsp ground ginger
- 3 eggs
- To serve
- Whipped cream
Preparation steps
1.
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.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 23 cm|9" loose-based flan tin.
3.
Roll out the pastry on a floured surface and line the tin.
4.
For the filling: put all the filling ingredients into a bowl and mix well.
5.
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.
6.
Cut into slices and serve with whipped cream.
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