Sliced of Autumnal Tart

0
Average: 0 (0 votes)
(0 votes)
Sliced of Autumnal Tart
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 4 min.
Ready in
Calories:
329
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein4.69 g(5 %)
Fat23.71 g(20 %)
Carbohydrates25.26 g(17 %)
Sugar added11.4 g(46 %)
Roughage0.26 g(1 %)
Vitamin A525.34 mg(65,668 %)
Vitamin D1.14 μg(6 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.24 mg(10 %)
Vitamin B₆0.05 mg(4 %)
Folate21.72 μg(7 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.38 μg(3 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C2.86 mg(3 %)
Potassium164.06 mg(4 %)
Calcium45.95 mg(5 %)
Magnesium10.32 mg(3 %)
Iron0.55 mg(4 %)
Iodine24.55 μg(12 %)
Zinc0.34 mg(4 %)
Saturated fatty acids14.41 g
Cholesterol127.02 mg
Author of this recipe:

Ingredients

for
1
For the pastry
1.333 cups
plain flour
½ cup
butter (cubed)
0.333 cup
1
milk (for binding)
For the filling
3 cups
½ cup
1 teaspoon
ground cinnamon
1 teaspoon
1 ⅛ cups
double cream
2
1
To serve
cup
double cream (lightly whipped)
ground cinnamon (for dusting)
How healthy are the main ingredients?
sugareggcinnamonNutmegeggcinnamon

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.