Pumpkin tart
This is a french twist on a pumpkin pie — I use traditional pastry dough instead of pie crust. It’s a sweeter change, but works really well with the pumpkin.
Ingredients:
Dough:
235g flour
120g butter, cold
30g almond powder
90g icing sugar
2g fine salt
50g egg
Pumpkin Filling:
400g squash or pumpkin purée (see note)
3 large eggs
230g heavy cream
120g dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp salt
1/2 tsp grated nutmeg
1 pinch of ground clove
Method:
Pre-heat the oven to 165 degrees celsius.
Roll out the sucrée dough between two sheets of parchment paper.
Place into a tart ring or tart shell and press into the sides ensuring it makes a 90 degree angle with the edges. Chill in the fridge.
For the pumpkin filling: combine all the ingredients in a bowl.
Dock the bottom of the tart shell and place into the oven for 5-6 minutes or until you can feel the dough is partially cooked with the tips of your fingers.
Remove the tart from the oven. Place the pumpkin filling into the tart shell and return the tart to the oven.
Continue baking the tart for 30-45 minutes or until cooked through. (The edges should be set and the centre should be slightly jiggly).
Remove from the oven and cool on a wire rack.
To decorate scatter on some caramelised nuts and flaky sea salt.
Note: To make butternut squash purée, peel, halve and remove the seeds of a squash. Cut the flesh into chunks and coat them with melted butter or oil. Roast them at 200 degrees celsius, stirring once or twice, until it is tender. This should take around 30 to 45 minutes. Allow to cool and then pulverise in a blender or food processor.
