Pumpkin and Raisin Crumble Tart
photo by Brian Holley
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 ounces plain flour
- 2 ounces icing sugar
- 5 1⁄2 ounces cool butter
- 1 egg, beaten
- 1 small firm fresh pumpkin, seeded peeled, and diced
- 3 ounces raisins
- 1 ounce candied peel
- 3 ounces light brown sugar
- 1 ounce butter
- 1 teaspoon ground mixed spice
- 8 ounces plain flour
- 4 ounces butter, diced
- 4 ounces brown sugar
- 4 ounces walnuts, chopped
directions
- Preheat oven to 200c
- Sift the flour and icing sugar together in a large bowl.
- Chop the butter into the flour and and rub gently with finger tips to make and breadcrumb like mixture. ( I use a processor ).
- Add the egg into the crumbs and bind all together, to form a ball of pastry. Wrap in cling film and chill for 20 minutes.
- Line a 10", loose based tart tin with the rolled out pastry. prick the pastry all over with a fork and then bake it blind for 20 mins till golden.
- In a pot mix together the pumpkin, raisins, peel, sugar, butter and spice with 1 tbsp water. Mix well and cook for 10 minutes.
- Pack the pastry case with the pumpkin mixture.
- using the butter add the flour and make more crumbs for the crumble topping, stir in the sugar and chopped nuts.
- Spoon the crumble mix over the pumpkin and and bake for about 40 mins, till the top is golden and crisp.
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