Pumpkin, walnut and ricotta zest pie
Serves 6
cooking time : 2 1/2 hours
Ingredients
450g (1lb) slice of pumpkin ( preferably butternut) , deseeded and sliced into wedges
3 tablespoons water
1/2 tsp cinnamon
1/2 tsp lemon zest
1/2 tsp orange zest
1/4 tsp ground mace
310g (11oz) sweet shortcrust pastry
500g ( 1lb 2oz) ricotta cheese
75ml (3fl oz) sour cream
3 eggs
200g ( 7 oz) caster sugar
1 rounded tablespoon flour
50g (2oz) walnuts (toasted and chopped)
icing sugar, to dust
Method
1.Peheat the oven to 180 C/350 F /gas mark 4. Dry Roast pumpkin wedges till tender. Cool, peel off skin and blend flesh in a food process or mash.
2. Grease the sides of a 22cm ( 8 1/2 in) springform tin. Use three-quarters of the pastry to line the tin, gentle press the dough well into the base and sides. Chill for an hour. Roll the remaining pastry out, cut into long strips and leave to chill.
3.Blend ricotta and pumpkin puree, sour cream, cinnamon, mace, zests, caster sugar and flour together until smooth. Beat the eggs and add slowly to the puree mix until smooth. Pour into the pastry case and scatter walnuts over the top.
4. Brush the edges with a little egg white or water and lay the pastry strips across in a lattice pattern. Bake for 45-60 minutes. Switch off the oven and leave the tart to cool inside.
Remove from the tin and dust with icing sugar, slap on cream or ice-cream and eat!
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