Pumpkin Tarts

Ingrients & Directions FOR THE PASTRY 175 g Plain flour 75 g Butter Grated zest of an orange 1/2 ts Cinnamon 1 Egg yolk 2 tb Water FOR THE FILLING 450 g Pumpkin; cubed 25 g Butter 2 tb Runny honey 1 Combine all the pastry ingredients to form a […]

Ingrients & Directions


FOR THE PASTRY
175 g Plain flour
75 g Butter
Grated zest of an orange
1/2 ts Cinnamon
1 Egg yolk
2 tb Water

FOR THE FILLING
450 g Pumpkin; cubed
25 g Butter
2 tb Runny honey

1 Combine all the pastry ingredients to form a firm dough. Heat a frying
pan and melt the butter. Fry the pumpkin until just beginning to soften.

2 Line 4 x 7 1/2cm/3″ tart tins with the pastry. Blind bake the tarts in
the oven for 8-10 minutes until cooked through and golden.

3 Pile the caramelised pumpkin into the tarts and serve with whipped cream
or Greek yoghurt.


Yields
1 servings

RobinDee

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