Pumpkin Tart

`Tis the season to cook pumpkin!

Ingredients

Pastry

170 g flour

50 g icing sugar

110 g butter, cubed

2 egg yolks

A little grated lemon peel

A pinch of salt

Filling

1 kilo of peeled, cleaned pumpkin, chopped into chunks

75 g sugar

A generous tablespoon of honey

3 eggs beaten

1/2 tsp cinnamon

Grated nutmeg

100 g full fat cream

Grated lemon peel

Procedure

Throw all of the pastry ingredients into a bowl, knead well until you have a smooth mix.  Wrap in cling film and leave in the fridge to rest for an hour.

Boil the pumpkin chunks till soft, strain well and leave to cool.  

Heat the oven to 200 degrees.  Butter a 20/25 cm flan tin.  Using the cling film, roll the pastry into a circle.  Lift and lay into the flan tin. The pastry will mould with your fingers also, so you can push and pull to it to fit the base and the sides.  

Once the pumpkin has cooled, zap it in the blender and pour into a bowl.  Add the honey, eggs, cinnamon, nutmeg and grated lemon peel.  Mix well.  To finish, add the cream, mix well and pour into the pastry case.  Bake for 40 minutes.  

Leave to cool before slicing.

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