For years I was not convinced that sweet pumpkin pies (or tarts) could be a real thing. I found this recipe in a recipe book of mine called Herbs, Spices and Flavourings, which is now an old and well-used book. After I tried it, I was totally converted. I love Middle Eastern flavours, so I decided one day to try adding in some rosewater, and tweaked a few of the other ingredients. The effect is superb ~ sweet, fragrant, and a bit earthy.
Turkish Pumpkin Tart
175g shortcrust pastry (you can use bought, or use my fave shortcrust recipe here, that I’ve used for a Pear & Ricotta Crumble Tart)
750g pumpkin, peeled & sliced
1/4 cup brown sugar
juice of 1/2 lemon
1 tbs rosewater
1/2 tsp ground cinnamon
1/2 ground ginger
2 eggs, beaten
50g crushed walnuts
Heat the oven to 200’C Roll the shortcrust pastry out to line a 20cm flan tin. Place a piece of baking paper over it, fill it with baking beans and bake for 15 minutes. Remove the beans and paper, and return to the oven for 5 minutes.
Microwave or steam the pumpkin until VERY tender. Mash it until it becomes a super smooth puree, or blend it in a food processor. Then mix the puree with all other ingredients and half the nuts.
Reduce heat to 180’C. Spoon mixture into pastry case and smooth the surface; bake for 30 minutes until set. Sprinkle the remaining nuts on top and serve with whipped cream.