Autumnal Tart Slice
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
8
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 2 Tbsps water
- For the filling
- 2 eggs
- ½ cup superfine caster sugar
- ½ cup soft, dark brown sugar
- 1 Tbsp gluten-free all purpose flour
- 1 tsp ground cinnamon
- ¼ tsp grated Nutmeg
- ¼ tsp Ginger powder
- ¼ tsp salt
- 2 ¼ cups Pumpkin puree
- 1 ⅔ cups canned sweetened condensed milk
- ¾ cup halved Pecan
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 the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water). Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" loose-based flan tin about 3cm|1 1/4" deep.
3.
Roll out the dough on a floured work surface and line the tin. Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 15 minutes, until the pastry is pale golden. Remove from the oven and remove the beans and paper.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
For the filling: beat together the eggs, sugars, flour, spices and salt. Blend in the pumpkin puree. Gradually add the milk and mix well.
6.
Pour into the pastry case and bake for 40-50minutes. Sprinkle the pecan halves mixture over the top for the last 10 minutesof cooking time.
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