You’ll see how using ready-rolled pastry saves time!
(13 votes)
Cook: 1 Hour 40 Mins
Serves: 10
Price: 34p per serving
Nutritional Information
Each 96g serving contains
Energy
952kj
228kcal
952kj
228kcal
11%
Fat
8.4g
8.4g
Med
12%
12%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
12.4g
12.4g
High
14%
14%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
992kj/237kcal
Typical energy values per 100g:
992kj/237kcal
Ingredients
1tsp rapeseed oil
700g pumpkin, cut into large chunks
1tsp ground cinnamon
2tbsp soft brown sugar
2 large eggs, beaten
375g pack Asda Ready Rolled Shortcrust Pastry
100g Asda Ready To Roll White Icing
Black food colouring
Method
1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Brush the pumpkin with oil and put cut-side down on a lined baking tray. Bake for 1 hr until soft. Cool slightly, then weigh out 300-400g of the flesh and blend it until smooth.
3
Mix the pumpkin with the cinnamon, sugar and egg.
4
Line a 17cm square, loose-bottomed tin with half the pastry, line with baking paper and fill with dry rice or baking beans. Bake for 15 mins, remove beans and paper then bake for 5-8 mins until golden.
5
Cut the remaining pastry into 5mm-wide strips to fit the width of the tart tin.
6
Reduce the oven to 150C/130C Fan/Gas 2. Pour the filling into the cooked tart case and top with the strips, overlapping slightly in a zig-zag pattern.
7
Bake for 30-40 mins until the pastry is golden and the filling has only a gentle wobble. Cool slightly.
8
Mix a quarter of the icing with black colouring; roll into tiny balls. Roll the remaining white icing into 5mm-sized ‘eyes’ and top each with a black icing ball. Dot pairs across the tart.