Cakes and Pastries Recipes - Pumpkin, Apple and Raisin Tart Recipe

Ingredients

Serves 6:

• 1 1/2lb pumpkin

• 1 Royal Gala apple

• 1 orange

• 3 oz (80g) raisins

• 1 1/2 oz (40g) butter

• 4 1/3 oz (120g) sugar

• 3/4 cup (20 cl) crème fraiche

• 3 eggs

• 1 pinch ground cinnamon

• 16 oz pie crust dough (refer recipe)

• 2 tbsp flour

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Method:

1. Peel the pumpkin. Discard the seeds and fibers. Cut the flesh into small chunks. Peel the apple, core it, and cut it into cubes. Grate the orange for its zest. Squeeze the orange. Set everything aside.

2. In a small saucepan bring water to a boil and plunge the raisins into it for 30 s. Drain them and place them in the orange juice. Leave them to soak.

3. Melt the butter in a pan. Add the pumpkin chunks and the apple cubes and allow them to simmer slowly over low heat until nearly all the water has evaporated. Stop cooking when the fruit chunks begin to fall apart.

4. Add the pumpkin and apple mixture to the drained raisins, then add the sugar, crème fraich, eggs, and cinnamon. Stir and set aside.

5. Preheat the oven to 410°F/210°C.

6. Roll out the dough on a floured countertop. Place the crust in a non-stick tart pan. Cover the crust with baking paper and weigh it down with dried beans. Bake blind for 10 min.

7. Take the pan out of the oven. Discard both the paper and the beans. Fill the tart with the pumpkin mixture. Bake for another 30 min. Serve warm.