Sunday 27 October 2013

Pumpkin Sponge Tart Recipe

Here is an interesting variant on the classic British sponge tart that blends pumpkin purée into the basic sponge batter before baking in a shortcrust pastry case.

This makes an excellent dessert, sliced into wedges and served with vanilla custard or cream. It can also be served as a tea-time treat.

The use of pumpkin in this recipe makes it suitable for serving at both Halloween and Thanksgiving.

You could buy canned pumpkin for this recipe, but it's so easy to make your own pumpkin purée that there's no need to bother. Just peel and de-seed pumpkin then steam until tender. Mash with a fork then press through a fine-meshed sieve with the back of a spoon to purée.

This seasonal recipe would be suitable as a Halloween Recipe, Bonfire Night (Guy Fawkes) Recipe or a Thanksgiving Recipe, depending on where you live in the world.

Pumpkin Sponge Tart Recipe

Serves: 6-8

SPumpkin Sponge Tart: A pumpkin-based sponge mixture baked in a shortcrust shell, served as a wedge with a cream topping

2 large eggs
 60g (1/2 cup) plain flour
 100g (1/2 cup) granulated sugar
 100g (1/2 cup) brown sugar, packed
 200g (1 cup) butter, melted and cooled to room temperature
 65g (1/2 cup) puréed pumpkin
 2 tsp vanilla extract
 4 tsp mixed spice (pumpkin pie spice)
 100g (1 cup) sultanas (golden raisins)
 enough rich, sweet, shortcrust pastry for a 22cm diameter tart tin
 whipped cream, ice cream or custard, to serve


 Prepare the pastry according to the recipe. Chill in the refrigerator for at least 30 minutes, then turn out onto a lightly-floured work surface and roll out until large enough to cover the base and sides of a 22cm loose-bottomed tart tin. 
Prick the base with a fork, then place in the refrigerator to chill as you prepare the filling.
 Add the eggs to a bowl and beat with an electric whisk until foaming, then beat in the flour, sugar and brown sugar. Add the vanilla extract, pumpkin and the mixed spice then mix until thoroughly combined. 
Now blend in the melted butter using a mixer at low speed. Gradually increase the speed of the mixer and beat until the ingredients are combined to a smooth batter. Fold in the sultanas.
Trim the top of the pastry neatly then spoon in the filling. Transfer to an oven pre-heated to 160ºC (325ºF) for about 50 minutes, or until the filling is set and springy to the touch and the pastry is golden.

Remove from the oven. Serve warm with custard, ice cream or whipped cream.

The tart can also be cooled and served sliced into wedges with tea or coffee.

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