Pumpkin cinnamon tartlet

Ingredients

For 1 serving

• All-purpose flour22 g
• Butter6 g
• Brown sugar10 g
• Eggs25 g
• Pumpkin70 g
• Reduced-fat milk20 ml
• Cinnamon1 g
• Ground gingerto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the pumpkin, scoop out the seeds and fibres and cut it into cubes of about 2 cm; steam for 12–15 minutes, until tender when pierced with a fork, then blend to a smooth purée and let it cool slightly.
2. Meanwhile beat the egg in a small bowl; mix the plain flour with a third of the brown sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add about a third of the beaten egg and knead until the pastry holds together.
3. Preheat a conventional oven to 180 °C; roll out the pastry between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base.
4. In a bowl mix the pumpkin purée with the remaining egg, the milk, the remaining sugar, the cinnamon and a pinch of ground ginger until smooth.
5. Pour the filling into the case and bake for 25 minutes, until the filling is set and no longer wobbly in the centre.
6. Let it cool in the tin before turning it out: the filling firms up as it cools.