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Pumpkin and cinnamon tart

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Origin of dish:  North America
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 6):


Peel the pumpkin and remove seeds, then dice flesh.
Peel the potato and dice.
Grate the zest off the orange.
Bring some water to the boil in a small saucepan and dunk the raisins for 30 seconds, then strain.
Squeeze the orange and put the raisins in the juice, leave to marinate.
Melt butter in a pan, then add the pumpkin and potato.
Cook until the pumpkin starts to crumble.
Strain raisins and add to pumpkin mixture, then add castor sugar, vanilla, cream, eggs and cinnamon.
Mix well, then put to one side.
Preheat oven to 400°F(210°C)
If using pastry, roll out onto a floured surface, then line a greased flan dish. (If using pastry case, put in greased flan dish).
Cover with greaseproof paper and sprinkle with dried beans or lentils, then cook for 10 minutes.
Once pre-cooked, take out of oven and fill with mixture.
Cook in oven for 30 minutes.
Serve warm with vanilla ice cream.
Advice: Try eating with a glass of cider.

User comments

another free recipe every day

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