John Torode’s Pumpkin and Nutmeg Tarts

Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of John’s. Ideally, they are better served cooked, rather than cooled, as they can be brittle when hot.  The autumnal flavours make this recipe perfect for a Halloween party treat. Why not decorate the top of the tarts with spooky characters to really emphasise the Halloween theme!

Enjoy John’s Pumpkin and Nutmeg tarts as an occasional treat, served best with a cup of Tassimo English Breakfast Tea.
Makes approximately 8-10 individual tarts. You will need a medium saucepan and 8-10 small pie tins.

1kg of quantity of short-crust pastry
500g pumpkin (or butternut squash) unpeeled
100g brown sugar
1 tbsp. corn flour
1 egg
1 tsp nutmeg
Milk (for glazing)
1 tbsp. caster sugar

1 -  Pre-heat the oven to 200 C/gas mark 6.
2 - Chop the pumpkin into good size chunks, then place them into the oven to bake for 30 minutes, or until soft.
3 - Whist the chunks are baking, roll out the pastry until about 1cm thick, and cut into circles slightly larger than the base of the tins.
4 - Line the 8-10 small pie tins with the circle cut pastry, leaving enough for a lid, afterward place in the fridge for 20 minutes.
5 - Whilst the pumpkin is still hot, scoop the flesh from the skin. Discard the skin.
6 - In a bowl, whisk the pumpkin until smooth.
7 - Beat the sugar, egg and nutmeg together, then add to the pumpkin and whisk some more.
8 - Let the filling cool, and then spoon the mix into the chilled tart cases.
9 - With the remaining pastry, cut shapes for the top of the tarts and place on top of the filling.Brush the tops with milk and scatter with caster sugar.
10 - Place pie dishes on larger baking tray (in case any liquid leaks out) and bake for 25 minutes.
11 - Allow to cool before turning out.

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