Yesterday was Thanksgiving despite having no connection to the US my ongoing mission to use up squash saw me making a version of Pumpkin Pie .
You can use any orange fleshed squash for this recipe , I doesn’t have to be Pumpkin, lots of the recipes used a canned pumpkin purree so I was a bit worried about using fresh pumpkin that it might not be sweet enough or too but I found a recipe from James Martin which I changed slightly adding stem ginger and because I am not a huge fan of cream using a reduced fat creme frache.
This tart should be eaten cold allowing the filling to set hard. Definitely a nice dish echo of Christmas spices with cinammon and cloves . You could add Pecans or Walnuts if you need more texture but for me it’s perfect with a very English Cup of tea of even with some spiced chai.
Spiced Squash (pumpkin) Tart
300g of sweet shortcrust pastry, rolled to 5mm/¼in thick
600g pumpkin/ squash peeled, seeds removed, cut into large chunks
2 free-range eggs
110g caster sugar
50g ground almonds
¼ tsp ground cloves
1/2 tsp of vanilla bean paste / seeds from one vanilla pod
¼ tsp ground cinnamon
1 knob of stem ginger and 30ml of the stem ginger syrup
¼ tsp freshly grated nutmeg
200ml reduced fat creme fraiche
Sweet Shortcrust Pastry
250g of plain flour
125g of butter
1 tbsp of caster sugar
- Crumb the butter into the flour and sugar, add enough of the egg to form a dough
- Place in the fridge for 1 hour
- Roll out the pastry with plenty of flower and line a tin
- Place in the fridge to rest for 20 minutes
Spiced Squash Tart
- Place the squash into the top of a steamer and steam for 15-20 minutes, or until tender. Remove from the steamer and allow to cool.
- Preheat the oven to 190C/385F/Gas 5.
- Line a 30cm tart case with the sweet pastry, line with baking paper and fill with baking beans or rice. Place into the oven and bake blind for 15 minutes. Remove the beans or rice and baking paper and return to the oven to bake for a further ten minutes, or until the base of the tart has become golden brown and cooked through.
- Place the squash into a food processor and blend to a purée with the stem ginger and ginger syrup
- Place the eggs and sugar into a large bowl and whisk to combine.
- Add the ground almonds, cloves, cinnamon, ginger, nutmeg and single cream and whisk to combine.
- Add the puréed pumpkin and stir to mix well.
- Pour the pumpkin mixture into the pastry tart and place into the oven to bake for 40-45 minutes, or until the filling has set. Remove from the oven and cool for at least one hour.
- Scatter with a dusting of ground cinammon