Pumpkin and Nutmeg Tarts Recipe
This is such a lovely recipe to be enjoyed through autumn and the rest of the year.
Servings 12 tarts
Calories 307kcal
Ingredients
- 1 kg of quantity of short-crust pastry
- 500 g pumpkin or butternut squash unpeeled
- 100 g brown sugar
- 1 tbsp. corn flour
- 1 egg
- 1 tsp nutmeg
- Milk for glazing
- 1 tbsp. caster sugar
Instructions
- Pre-heat the oven to 200 C/gas mark 6.
- Chop the pumpkin into good size chunks, then place them into the oven to bake for 30 minutes, or until soft.
- Whist the chunks are baking, roll out the pastry until about 1cm thick, and cut into circles slightly larger than the base of the tins.
- Line the 8-10 small pie tins with the circle cut pastry, leaving enough for a lid, afterward place in the fridge for 20 minutes
- Whilst the pumpkin is still hot, scoop the flesh from the skin. Discard the skin.
- In a bowl, whisk the pumpkin until smooth.
- Beat the sugar, egg and nutmeg together, then add to the pumpkin and whisk some more.
- Let the filling cool, and then spoon the mix into the chilled tart cases.
- With the remaining pastry, cut shapes for the top of the tarts and place on top of the filling.
- Brush the tops with milk and scatter with caster sugar.
- Place pie dishes on larger baking tray (in case any liquid leaks out) and bake for 25 minutes.
- Allow to cool before turning out.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.