Monday, December 29, 2008

Mediterranean Pumpkin Tart

Pumpkin and puff pastry make a beautiful combination rich and creamy. This dessert is a different way to serve pumpkin. You can also purchase a butter puff pastry which is as good as home made which saves the hassle of rolling out the puff pastry three times.

1 package puff pastry, thawed
300 grams fresh butternut pumpkin, grated
100 grams golden raisins
50 grams of dried figs
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
2 tablespoons flour
2 tablespoons butter

Preheat the oven to 250 C


Grease a large, rimmed baking sheet with butter and roll out the puff pastry and cut in half, and place one rectangle on the baking sheet. Dot with butter, then add the sugar, spices, figs and raisins. Mix the grated pumpkin and flour together and sprinkle over the base. Cover with the remaining pastry and paint a layer of milk on the top of the pastry so that it will go an appealing brown when cooked.

Bake in the preheated hot oven for about twenty five minutes or until the dough is flaky and lightly browned. Serve with lashing of fresh cream flavoured with the zest of an orange.

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