Seasonal autumn pecan and pumpkin tart | Local Food Britain
Roasted pumpkin and nutty pecans combine to make this tart a delightful autumn recipe using seasonal produce.
Ingredients
- 550 grams pumpkin, peeled and cut into small chunks
- 25 grams melted butter
- 1 dessertspoon light muscovado sugar
- 500 grams ready-made shortcrust pastry
- 175 grams light muscovado sugar
- 2 large eggs
- 150 millilitres double cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 large pinch of grated nutmeg
- 25 grams pecan nuts
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