These exquisite bakes will reward your time and attention, promising perfect pastry, delicious fillings – and the joy of creative expression. And when you want to keep it simple, a plain pastry top is just a rolling pin away…
Sweet pumpkin tart
MAKES 1 LARGE TART OR 6 SMALL TARTS
Instead of using canned pumpkin purée, this delicious tart involves roasting a fresh pumpkin or squash to tenderness. The difference in the flavour and texture is far superior.
FOR THE PASTRY
1 batch sweet shortcrust pastry (see recipe on p134)
FOR THE FILLING
750g pumpkin, seeds removed but skin on, cut into rough 5cm chunks
2tbsp vegetable oil
250g condensed milk
½tsp ground cinnamon
¼tsp ground cloves
½tsp ground ginger
¼tsp ground allspice
4 eggs
1 Line your tin with the pastry and blind-bake and trim. Leave the baked pastry case in the tin for filling and finishing. Any excess pastry can be used for decoration.
Preheat the oven to 200°C/Gas 6. Place the pumpkin chunks in a deep roasting tray and drizzle with the oil, tossing to coat. Roast for 1 hour, then cover with foil and continue to roast
