Fill a Fresh sweet tart pastry lightly seasoned squash the case with to make a traditional American treat
method
1 Place a pumpkin in large saucepan , cover with water and bring to a boil . Cover with a lid , let it simmer waterfall for 10 minutes until or until tender . Drain the pumpkin , let waterfall to cool.
2 Heat the oven to 180C/160C fan / gas 4 Roll out the dough on a lightly floured surface and use it to line a loose bottom 22cm tart tin . Chill for 15 minutes . Line pastry with baking paper and then baking beans, bake for 15 minutes. Remove the beans and paper and cook for a further 10 minutes until the base is golden and pale biscuity . Remove from oven and let the waterfall to cool a little .
3 Increase the oven to 220C/200C fan / gas 7 Slide the cooled pumpkin through a sieve into a bowl large . In a separate bowl combine , salt, sugar , nutmeg and half '. Mix the beaten eggs , melted butter and milk , then add the pumpkin puree and stir it together. Pie shell and pour the boil for 10 minutes reduced the hue is so 180C/160C fan / gas 4 Continue to bake for 35-45 minutes until the filling has just set.
4 Let the waterfall to cool , then remove the tart from the tin . Mix ' with the remaining icing sugar and dust over the pie . Serve chilled .
.
ingredients
750g/1lb Fresh butternut squash or 10 oz pumpkin, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
wheat flour, for dusting
140g caster sugar
½ the commercial salt
½ commercial fresh nutmeg , Fresh grated
1 Commercial '
2 eggs , beaten
25 g butter , melted
175ml milk
1 ESO icing sugar
method
1 Place a pumpkin in large saucepan , cover with water and bring to a boil . Cover with a lid , let it simmer waterfall for 10 minutes until or until tender . Drain the pumpkin , let waterfall to cool.
2 Heat the oven to 180C/160C fan / gas 4 Roll out the dough on a lightly floured surface and use it to line a loose bottom 22cm tart tin . Chill for 15 minutes . Line pastry with baking paper and then baking beans, bake for 15 minutes. Remove the beans and paper and cook for a further 10 minutes until the base is golden and pale biscuity . Remove from oven and let the waterfall to cool a little .
3 Increase the oven to 220C/200C fan / gas 7 Slide the cooled pumpkin through a sieve into a bowl large . In a separate bowl combine , salt, sugar , nutmeg and half '. Mix the beaten eggs , melted butter and milk , then add the pumpkin puree and stir it together. Pie shell and pour the boil for 10 minutes reduced the hue is so 180C/160C fan / gas 4 Continue to bake for 35-45 minutes until the filling has just set.
4 Let the waterfall to cool , then remove the tart from the tin . Mix ' with the remaining icing sugar and dust over the pie . Serve chilled .
.
ingredients
750g/1lb Fresh butternut squash or 10 oz pumpkin, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
wheat flour, for dusting
140g caster sugar
½ the commercial salt
½ commercial fresh nutmeg , Fresh grated
1 Commercial '
2 eggs , beaten
25 g butter , melted
175ml milk
1 ESO icing sugar
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