by Betty Bee
I have become so used to being a foreigner in a foreign land now I don’t even think about it, I just accept it. This dish is a fusion of a sweet pumpkin pie and a sharp citrus tart. Something revisited but more somehow more sophisticated for it.
For The Pastry
160 g flour
120 g unsalted butter
3 egg yolks
30 g ground almonds
60 g icing sugar
a pinch of salt
For The Filling
100 g pumpkin peeled and chopped
300 ml milk
2 egg yolks180 g caster sugar
1 vanilla pod
To make the pastry place the flour in a large bowl. But the butter into pieces and rub into the flour using your fingertips. Mix in the ground almonds, sugar and salt. Mix in the egg yolks and, using your hands form a dough. Use the dough to line a 24 cm tart tin. Leave to rest in the fridge.
Preheat the oven to 180 degrees centigrade or Gas Mark 6.
Cook the pumpkin in boiling water for approximately fifteen minutes, until tender then drain and mash it to form a smooth puree. Squeeze the juice from the orange, lemon and grapefruit. Split the vanilla pod in two and scrape out the seeds.
Line the pastry with greaseproof paper and a handful of baking beans and bake blind for ten minutes. Then remove the baking beans and greaseproof paper.
Meanwhile, beat the eggs and egg yolks together with the sugar and vanilla. Then add the milk and fruit juices. Finally mix in the pumpkin. Pour the mixture into the pastry shell and bake in the oven for a further 20-25 minutes.
Serve warm or cold.