Delicious UK - (10)October 2020

66 deliciousmagazine.co.uk

make it special.

andpumpkinseeds,thencook,

stirring,for1-2minutes.Stirinthe

shallotsandcookfor2-3minutes

more,thenaddtheleavesandherbs

andcookfor3-4minutesoruntilthe

leavesarewilted.Remove from the

heattocoolslightly.

4 Stirinthefeta,lemonzestand

juice,preservedlemonandchilli

flakes(ifusing).Seasontotaste.

5 Fillthebakedpumpkinswith

theleavesandherbmixture.Topwith

thelids,thenroastfor 10 minutes

untilwarmedthrough.Scatter

extraherbsoverthefillingtoserve.

PERSERVING307kcals,23.8gfat

(7gsaturated),11.5gprotein,

9.4gcarbs(6.4g sugars), 1.6g salt,

4.5g fibre

Mapleandspice

pumpkinpie

SERVES8.HANDS-ONTIME 30 MIN,

OVENTIME45-50 MIN, PLUS COOLING AND

CHILLING

MAKE

AHEAD

Youneedtobeginthis

recipeatleast3 hours

aheadoftime.Thefinished

piewillkeepina sealed container

forupto3 days.

FOOD

TEAM’S

TIP

Wrapuptheremaining

pastryandfreezeforup

toa month.Defrostinthe

fridgebeforeusing.Anyleftover

pumpkinpuréecanbeaddedtothe

risotto recipe above, stirred through

warmpastaorkept chilled for

up to 4 days.

• About1.2kgpumpkin,peeledand
  seedsremoved,cutto2cmslices


• 250gall-butterpuffpastry(see tip)


• Plainflourfordusting


• 3 mediumfree-rangeeggs


• ¼tspeachgroundnutmeg,
  groundcinnamon,ground ginger
  andgroundallspice


• 1½tbspmaplesyrup


• 125gdarkmuscovadosugar


• Single cream to serve

YOU’LLALSONEED...

• Foodprocessororblender;
  22cmroundloose-bottomed
  tarttin,baseandsidesgreased;
  compostablebakingpaper;
  ceramicbakingbeans or
  uncooked rice

1 Heattheovento200°C/180°Cfan/

gas6.Putthepumpkinsliceson

a largebakingtrayandroastfor

45-50minutesoruntiltenderand

lightlycaramelised.Removefrom

theovencoolcompletely.Transfer

toa foodprocessororblenderand

whizzuntilsmooth(youwillneed

500gpuréedpumpkin– seetip).

2 Meanwhile,rolloutthepastryon

a lightlyflouredsurfacetoa rough

28cm circle, then press onto the

baseandsidesofthepreparedtart

tinbeforefoldinginthetopedges

(it’sokaytopatchthepastryasthis

piehasanuneven,rusticeffect).

Prickthepastrybasealloverwith

a fork,thenchillfor 30 minutes.

3 Linethepastrycasewithbaking

paperandbakingbeans/uncooked

rice,thenbakefor 20 minutes.

Removethebeans/riceandbaking

paper,thenreturnthetarttothe

oventobakefora further 15

minutesoruntilthepastryisgolden

andfeelsdryandsandytothe

touch.Setasidetocool.Reducethe

ovento160°C/140°Cfan/gas3.

4 Tomakethefilling,whisktogether

thepumpkinpurée,eggs,spices

andmaplesyrupina bowluntil

smooth.Crumbleoverthesugar

andmixagainuntilsmooth.Pour

thepumpkinmixtureintothetart

shell,thenbakefor 45 minutesor

untilthefillingisjustsetbutstill

hasa slightwobblewhenyougently

movethetin.Putthetartona wire

rackandleavetocoolcompletely,

thenchillfor2 hoursoruntilcold

andset.Servewithcream.

PERSERVING307kcals,23.8gfat

(7gsaturated),11.5gprotein,

9.4gcarbs(6.4g sugars), 1.6g salt,

4.5gfibre

Formorewaystouseground

allspice, see Loose Ends

Thefallofanacornontheground,

thepatteringofnutsonthehazel

branches as theyfallfrom ripeness^

JOHN CLARE