dairy-free and egg-free cooking for pleasure

Posts tagged “almond

Pumpkin and almond tart – gorgeous & dairy-free

At this time of year, the markets and local shops have pumpkins piled high, adding their colours to the autumn spectrum. Pumpkin features in quite a few Provençal recipes, none perhaps nicer than this Christmas dessert – worth enjoying on other occasions too.

  • unsweetened shortcrust pastry dough (see Olive Oil, Garlic & Parsley – the book for a method), using 50–60 g fat for 180 g flour
  • fat to grease the tart mould
  • 250 g pumpkin, rind and seeds removed
  • 100–150 g shelled almonds
  • 90 g (vanilla) castor sugar
  • 3–4 sml pieces of orange zest

Pre-heat the oven to gas mark 6/200°C.

Roll out the dough, line a greased, 22 cm, tart mould, and bake blind (i.e., the dough pricked with a fork and covered in greaseproof paper weighted down with dried or ceramic beans) for 7 min.

Remove the beans and greaseproof paper. Return the shell to the oven, having pricked the base again with a fork, for a further 2–3 min, then set aside. Turn the oven down to gas mark 4/180°C.

Blanch and peel the almonds by immersing them for 1–2 min in boiling water, taking them out with a slotted spoon, and slipping off the skins when you can handle them.

Cut the pumpkin into small cubes and cook gently in a covered pan, with 2 tbsp water, until soft enough to be crushed with a spatula (5–8 min). Mash with a fork, return to a low heat, uncovered, and stirring often, reduce to a thick purée (approx 5 min, some liquid will always remain).

At the same time, grill the almonds until lightly coloured. Put them through a food-processor, along with the sugar and orange peel, whizzing until you have a medium-fine crumble. Turn out into a mixing bowl and stir in the pumpkin, using a draining spoon to transfer it from the saucepan.

Fill the waiting tart shell and return to the middle of the oven for 20 min.

Serve hot with a sweet white wine such as Muscat de Beaumes-de-Venise or de Rasteau. Any left over can be eaten cold.

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