“Turkish Pumpkin Tart”
“Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
6 oz. Shortcrust pastry
1-1/2 pumpkin, peeled and sliced or canned pumpkin puree
2 oz. Soft light brown sugar
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, beaten
5 fluid ounces single cream
2 oz. Shelled walnuts, chopped
Preparation time: 30 minutes
Cooking time: 1 hour & 30 minutes
Oven: 400 deg. Fahrenheit
Then: 350 deg. Fahrenheit
1. Line a 8 ” flan ring with the shortcrust pastry. Line the pastry with greaseproof paper or foil and fill with baking beans. Place on a baking sheet and bake in a preheated oven for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes.
2. Meanwhile steam the pumpkin 1 hour or until tender. Process the pumpkin in a food processor until smooth, or mash and press through a sieve.
3. Put the pumpkin puree in a bowl and stir in the sugar, lemon juice, spices, eggs, cream and half the nuts. Spoon the mixture into the flan case and smooth the surface.
4. Reduce the oven temperature and bake the tart for 30 minutes or until set. Sprinkle the remaining nuts on top and serve with whipped cream.