Pumpkin and Almond Tart Recipe

Ingredients
200g diced pumpkin
50g unsalted butter (melted)
50g plain flour
150g caster sugar
2 whole eggs (beaten)
4 drops of almond extract
75ml whole milk
75ml water (for pumpkin)
1 shortcrust pastry (see recipe below or buy a readymade one from you local supermarket applying number 2 and 3 of shortcrust pastry recipe)
 
Method
Preheat your oven at 6-7/200C.

Lay your diced pumpkin flat in an oven dish, pour the water over it and cook for 20 minutes.

When pumpkin is cooked, drain and crush it into a puree.

Add butter, flour, sugar, eggs, milk and almond extract and mix well.

Pour the filling into the pastry case and bake in the oven set at gas 5/190C for about 40-45 minutes until the filling has set.

Take out of the oven and leave it to rest until cold.

Shortcrust pastry recipe method

1. 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.
2. 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.
3. 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 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.

Enjoy!

Readers who submit articles must agree to our terms of use. The content is the sole responsibility of the contributor and is unmoderated. But we will react if anything that breaks the rules comes to our attention. If you wish to complain about this article, contact us here