Wednesday, 4 December 2013

Pumpkin Tart but not as you know it!

It must be quite a few years since we had Pumpkin Tart so the other day, decided to make one. I didn't have a pumpkin per se but did have a Butternut Squash so used that instead. I follow the recipe given to me by a friend but trying to cut down the calories a little, decided to make it without the pastry!

Anyway, herewith the recipe:

13oz of cooked, drained, mashed, re-drained pumpkin/squash - COLD-

Juice and zest of 2 lemons
7oz (was 8oz) castor or granulated white sugar (you could change this for brown if you wish)
4oz sultana's - (we don't think they are really necessary)
1/2 teaspoon each of ginger, cinnamon and nutmeg
2 eggs
1 tablespoon sweet sherry or marsala wine

Mix everything together in a mixing bowl. It will be very runny at this stage but don't worry.

As it was so long since it was last made, I panicked a bit and added 1oz ground almonds but wouldn't do so again as it made it too thick!

Very lightly grease a casserole dish - you will have to judge by how much mixture there is to what size dish you need, and pour in the mixture.

If making in a pastry shell, I have done it in a Victoria sandwich cake tin and a 9" flan tin.

Bake in an oven set to 190C for 35 - 40 minutes. Serve warm or cold but not hot. We had ours with some of our home made yoghurt.

Here it is both before and after baking:

The sultana's have a tendency to sink. It tastes like a lemony, spiced egg custard with a similar consistency.

Whilst the oven was on for that, I made some soda bread and decided to bake it in a loaf tin, so we could use the slicer - crumbled a little but sliced reasonably well:
Despite what all the books tell you, we find soda bread can last 3 - 4 days as long as it is put in a plastic bag, which has been lightly tied. It is good for sandwiches on the first da. After that, it is best used as toast.

4 comments:

  1. Sounds delicious.I dont think I have ever had soda bread, I feel as if I should try some now!

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    1. It is not normally cooked in a tin and is better torn apart rather than sliced but does taste nice and different. Great for emergency bread and very good with soup or as toast.

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  2. Hurrah! Another way of cooking butternut squash! I have NEVER made a sweet dish with pumpkins/squashes, ever. But I think will be a winner thanks for the clue about not panicking over consistency. I'll give it a go later this week - and no pastry too - win win!

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    1. Ah, maybe I should do my pumpkin/squash fruit cake next then, that too is nice. The flavour of this tart is quite lemony and sweet hence why we cut down the sugar. You could cut the lemon down to one, plus juice and zest of an orange, then you might be able to also get away with less sugar again.

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