Pumpkin tarts

Yield: 1 servings

Measure Ingredient
175 grams Plain flour
75 grams Butter
Grated zest of an orange
½ teaspoon Cinnamon
1 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.

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