I kept two pieces for Mr and I and shared other pieces with Andy's mum and dad and neighbours.
The bright orange smooth filling and well baked sweet pastry with a hint of cinnamon was such a comforting treat in an autumn afternoon. Yum yum yum...
Oh... Halloween is coming soon. Why not try it then?
Ingredients:
Sweet pastry 1 (See here)
Pumpkin cream 500g
Sugar 150g
Salt pinch
Cinnamon powder 1/2 tsp
Vanilla pot seed 1/4tsp
Egg 3
Flour 80g
Crème fraiche 180g
1. Prepare the sweet pastry. Line the pastry on a 9 inch tart tin. Prick the bottom of the tart case with a fork. Rest it in the freezer.
2. Preheat the oven to 180ºc. Make the filling. Beat sugar, eggs, salt, cinnamon and vanilla together.
3. Sift flour into 2 and mix.
4. Add pumpkin cream and creme fraiche into 3 and mix well.
5. Take the tart case out from the freezer and pour the filling into the case.
6. Bake in the preheated oven (180ºc) for 60 minutes.
