Yield: 1 servings
|175 grams||Plain flour|
|\N \N||Grated zest of an orange|
|1 \N||Egg yolk|
|450 grams||Pumpkin; cubed|
|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.