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| A pumpkin tart usually evokes images of a chilly winter, white snow, and the aromas of cinnamon, nutmeg, and ginger. This version is lighter than the traditional American pumpkin pie, but the flavor is still splendid and rich. Serves: 6 Total Time: 2 hours 30 minutes Pie Dough: * 2 cups flour * 5 ounces unsalted butter * 1 egg yolk * Grated zest of 1 lemon * Salt, pinch * 3 tablespoons water Filling: * 18 ounces fresh pumpkin * 2 ounces unsalted butter, softened * Salt, pinch * 2/3 cup brown sugar * 2 tablespoons flour * 2 eggs * 3 ounces raisins * 1 orange * Nutmeg, pinch * Ginger, pinch * Clove, pinch * Cinnamon, pinch * Almonds, ground to serve Prepare the pie dough: Sift the flour onto a work surface and then make a well in the center. Mix together the cold butter pieces, egg yolk, and salt into the well. Rub the butter into the flour, gradually drawing in more flour. Work the flour until coarse crumbs are formed. Add water only if necessary. Press the crumbs into a ball. Lightly flour the work surface. Using the palm of your hand, knead the dough against the work surface until it is smooth and peels away in one piece. This may take up to 2 minutes. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. (This process may be performed using a food processor). Peel the pumpkin and cut it into large chunks. Place the pumpkin in a large pan of boiling water. Cook for approximately 40 minutes, until soft. Preheat the oven to 180 degrees C/ 350 degrees F. Drain the pumpkin and mash with a fork. Add the softened butter and salt to taste. Mix well. Mix in the brown sugar, flour, eggs, raisins, orange and lemon zests, and spices. Grease the tart tin. Lightly flour the work surface. Roll out the dough and line the tart tin, pressing the dough into the bottom and sides with even pressure. Run a rolling pin over the top to cut off any excess dough that hangs beyond the rim of the pie tin. Prick with a fork several times. Bake blind in the oven, for approximately 15 minutes. Remove from the oven and reduce the oven temperature to 170 degrees C/ 340 degrees F. Spread the pumpkin filling evenly in the tart shell, using a metal spoon. Bake for 35-40 minutes. Remove the pie from the oven. Sprinkle with ground almonds and serve warm or at room temperature. |
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| Pumpkin Tarts |