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