mary from Loughborough said:
Great to see a site which combines so many good things: cooking your own food, saving money and helping the environment... More
Pumpkin Tart
Rescue a pumpkin – turn it into this autumnal treat.
Ingredients show imperial units
- 275g plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- A pinch of salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 125g unsalted butter , chilled and cut into small cubes
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- About 10 tablespoons of cold water
- 1 whole pumpkin
- 2 eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 100g caster sugar|suagar and syrups
- 2 teaspoons ground cinnamon
Cinnamon
Great in buns, cakes, and puddings.
- Add to baked apples or apple pies.
- Break the stick and add to poaching syrup for fruits like pears, plums or bananas or use to infuse wine or punch.
- Pinch of nutmeg
- 25g sunflower seeds
Instructions
- First make the pastry. Sift the flour and salt into a bowl. Add the butter and gently rub into the flour until it looks like fine breadcrumbs. Add enough water to make dough and form into a smooth ball. Cover with cling film and refrigerate for an hour.
- When the pastry has relaxed, roll it out on a lightly floured board to ¾ mm thick and line a 20cm loose bottomed fluted flan ring.
- Cover the pastry with baking paper and fill with baking beans. Cook blind on a baking sheet in the oven set at gas mark 4/180C/350F for about 12 minutes, then carefully remove the beans and the paper and return the case to the oven and cook for a further 5 minutes.
- Meanwhile, prepare the filling using the flesh scooped out from the pumpkin. Steam the flesh for 15-20 minutes, drain and then mash. Leave to cool and then beat the eggs together with the sugar and stir into the pumpkin mixture. Add the cinnamon and nutmeg.
- Pour the filling into the pastry case, sprinkle the seeds on top and bake in the oven set at gas 5/190C/375F for about 45 minutes until the filling has set.
