Recipe - Pumpkin Tarts

FOR THE PASTRY
175 g Plain flour
75 g Butter
Grated zest of an orange
One half teaspoon Cinnamon
1 Egg yolk
2 tablespoon Water

FOR THE FILLING
450 g Pumpkin; cubed
25 g Butter
2 tablespoon Runny honey

1 Combine all the pastry ingredients to form a firm dough. Heat a frying
pan and melt the butter. Fry the pumpkin until just beginning to soften.

2 Line 4 x 7 1/2cm/3" tart tins with the pastry. Blind bake the tarts in
the oven for 810 minutes until cooked through and golden.

3 Pile the caramelised pumpkin into the tarts and serve with whipped cream
or Greek yoghurt.

Converted by MC_Buster.

Per serving: 896 Calories (kcal); 87g Total Fat; (83% calories from fat);
8g Protein; 30g Carbohydrate; 432mg Cholesterol; 839mg Sodium Food
Exchanges: 2 Grain(Starch); One half Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.