SPICED PUMPKIN AND WALNUT TART

Pumpkin matched with aromatic spices makes a moreish tart.

SERVES 6-8

PREPARATION TIME

35 minutes, plus chilling

COOKING TIME

about 55 minutes

3 large eggs, beaten 200g soured cream 125g light muscovado sugar 1tsp ground ginger ½tsp each ground cinnamon and cloves

Zest 1 lemon

425g tin pumpkin purée (or the same weight of cooked, puréed pumpkin)

1 medium egg, beaten, to glaze

FOR THE PASTRY

225g plain flour

115g cold butter, diced 50g caster sugar

125g ground walnuts 1 medium egg yolk, beaten with 2 tbsp ice-cold water

1 To make pastry, rub flour and butter together until it resembles breadcrumbs. Stir in sugar and walnuts. Stir in enough of yolk and water until mixture clumps together. Bring together into a ball. Knead on a lightly floured

work surface until smooth. Flatten into a disc, wrap in clingfilm and chill for 20min.

2 Lightly dust surface again with flour. Roll out pastry to a 3mm thickness and line a 4cmdeep, 22cm loose-bottomed flan tin. Prick base with a fork and trim edges. Chill until cold.

3 Gather trimmings and knead until smooth. Roll to 2mm thick and cut out leaf shapes. Put on a flour-dusted board; chill.

4 Heat oven to 200°C (180°C fan) mark 6. Line pastry with crumpled baking parchment and baking beans. Bake for 10-12min, until sides have set. Remove paper and beans; bake for 5min. Cool; remove from tin.

5 Turn down temperature to 180°C (160°C fan) mark 4. Beat together large eggs, cream, sugar, spices and zest, then blend in pumpkin. Put pastry case on a baking sheet and pour in pumpkin mixture. Arrange the leaves around the edge. Brush with beaten egg. Bake for 30-35min, until tart wobbles slightly in centre. Serve warm or chilled with cream, if you like.