Pumpkin Tart

Pumpkin Tart

An Autumnal favourite with heart warming spices!

Make 1 x 22cm tart


Short crust

200 g              flour
1 pinch           salt
100 g              butter, diced
1                      egg

Pumpkin filling

500g             roasted pumpkin
1 tbsp            honey
1 tbsp            golden syrup
4 tbsp           brown sugar
1 tsp              ground cinnamon
½ tsp            ground nutmeg
½ tsp            ground ginger
½ tsp            allspice
400ml          cream
2                    eggs,
1                     egg yolk


Making the pastry

  • Place the flour and salt in a large mixing bowl
  • Add the butter and rub it into the flour with your finger tips until it resembles fine breadcrumbs
  • Lightly beat the egg in a separate small bowl
  • Make a well in the centre and add the beaten egg
  • Work the mixture together using a pastry scraper or you hands, adding a teaspoon of water at a time until it comes together
  • Bring the dough together and knead for 1 minute, shape into a patty shape
  • Cover with cling wrap and allow to rest in the fridge for 20 minutes

Rolling out the pastry

  • Place a sheet of cling film flat on the work surface
  • Then place your chilled dough in the centre
  • Place another piece of cling film over the dough

NB       This technique saves you on using flour to roll out the dough

  • Roll out the dough to a 3mm thickness or until the required surface area that is needed to cover the ring, plus excess (approx 25cm)
  • Remove the top layer of cling film
  • Wrap the pastry around the rolling pin
  • Carefully place it over your tart ring
  • Line the inside of the tart dish, cling film side up
  • Using your thumb, very gently press the pastry into the corner of the ring
  • Cut off the overlapping dough at the top
  • Then prick the bottom all over with a fork and freeze for 30 minutes
  • This allows the pastry to relax and helps to prevent shrinkage
  • Pre heat your oven to 180°C
  • Place the pastry in the oven to bake
  • After 5 minutes, check for any shrinkage

NB: At this stage only can you still pull up the sides of pastry to maintain a good depth

  • Leave for another 5 minutes or until golden brown
  • Remove carefully from the oven and brush with egg white
  • Place back in the oven for 1 minute

NB: This seals the base of the tart and prevents it from going soggy to quickly

  • Leave to cool

Pumpkin filling

  • Place the roasted pumpkin into a food processor and whiz until smooth
  • Place the golden syrup, sugar, spices and cream in a saucepan over a medium heat and bring to just below boiling point
  • Remove off the heat
  • Beat the eggs and extra yolk together in a separate bowl, then add to the cream mixture, whisking gently to just combine
  • Whisk in the pumpkin puree
  • Pour into the tart case and bake for 30 minutes or until set but with a slight wobble
  • Leave to cool, then serve