Recipe Index

Ingredients

• 8¾ oz plain flour, plus extra for rolling out
• 5¼ oz unsalted butter, chilled and diced
• 2 tbsp soft light brown sugar, for the pastry
• 2 egg yolks, for the pastry
• 2 tbsp ice-cold water
• 2 tsp lemon juice
• 1 tbsp milk, for glazing
• 1 tbsp caster sugar, for sprinkling
• 1 pinch salt, for the pastry
• 1 x 15 oz tin pumpkin purée
• 2 eggs, for the filling
• 2 egg yolks, for the filling
• 4½ oz soft light brown sugar, for the filling
• 2 tbsp maple syrup
• 10 Tbsp double cream
• 1 tbsp plain flour, for the filling
• 1 tsp mixed spice
• 1 tsp vanilla bean paste
• 1 pinch salt, for the filling
• Whipped cream, to serve

Method

1. For the pastry, rub the flour and butter together with your fingertips until the mixture looks like fine breadcrumbs. Stir in the brown sugar and the pinch of salt.
2. Mix the egg yolks, ice-cold water, and lemon juice, stir into the crumbs, and bring together into a dough with as little handling as possible. Wrap and chill for at least 30 minutes.
3. Roll the pastry out on a lightly floured surface and line a 9 in loose-bottomed tart tin, trimming the excess. Chill for 20 minutes.
4. Heat the oven to 375°F. Line the case with baking paper and beans and bake blind for 15 minutes. Remove the paper and beans, brush the base lightly with the milk, scatter over the caster sugar, and bake for 5 minutes more. Reduce the oven to 340°F.
5. For the filling, whisk the pumpkin purée with the eggs, egg yolks, brown sugar, and maple syrup until smooth. Whisk in the cream, flour, mixed spice, vanilla, and salt.
6. Pour the filling into the case and bake for 45–55 minutes until set at the edges with a gentle wobble in the middle.
7. Cool in the tin for at least 30 minutes, then chill until ready to serve. Serve in slices with whipped cream.

Prep: 2 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data