Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 175 grams | Plain flour |
| 75 grams | Butter |
| \N \N | Grated zest of an orange |
| ½ teaspoon | Cinnamon |
| 1 \N | Egg yolk |
| 2 tablespoons | Water |
| 450 grams | Pumpkin; cubed |
| 25 grams | Butter |
| 2 tablespoons | Runny honey |
FOR THE PASTRY
FOR THE FILLING
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.
Converted by MC_Buster.
Per serving: 896 Calories (kcal); 87g Total Fat; (83% calories from fat); 8g Protein; 30g Carbohydrate; 432mg Cholesterol; 839mg Sodium Food Exchanges: 2 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.