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Pumpkin Tart

Preparation: 90 mins

Cooking: 60 mins

Serves 10, costs under £2.00


  • 11 Tablespoons Plain Flour (225g)
  • ½ Pinch Salt (1g)
  • 7 Tablespoons Margarine (110g) (Don't allow this to soften)
  • 10 Tablespoons Water (100ml)
  • 1 Pumpkin (4kg) (medium sized)
  • 2 Eggs (100g)
  • 5 Tablespoons Sugar (100g)
  • 2 Teaspoons Cinnamon (6g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Place flour and salt into a bowl and add margarine. It is important to use the margarine straight from the fridge so it is chilled. Rub the margarine and flour between fingers and thumbs until it looks like breadcrumbs.
  2. Gradually add the water and stir until the ingredients stick together. The pastry should not be too sticky you may not use all the water. Wrap in cling film and put in fridge for 1 hour.
  3. Preheat the oven to 180°C / 160°C fan oven / 350°F / gas mark 4. 
  4. Roll pastry out flat using a rolling pin or a glass bottle (or similar). Try to keep it cool, you could wash your hands in cold water before taking it out of the fridge.  The pastry should be a big enough circle to fill a 20cm wide flan dish/ tin.
  5. Line the ring with greaseproof (baking) paper and then place the pastry into the tin. Use your fingers to ensure it molds into the sides, then use a table knife to trim any overlapping the edges. Prick the pastry gently with a fork.
  6. Place another piece of greaseproof paper on top of the pastry and fill the tin with baking beans (you could use dried pulses or rice as an alternative). Bake in oven for 12 minutes then remove the beans and paper from the top of the pastry and return to oven for a further 5 minutes.
  7. Meanwhile remove the flesh from the pumpkin by cutting the top off and use a knife and spoon to remove the flesh, discarding any seeds.
  8. Cut the pumpkin flesh into similar size pieces and cook in boiling water until soft, approximately 15 minutes. Drain and mash with a masher or fork then leave to cool.
  9. Once the pastry has been removed from the oven set temperature to 190°C / 170°C fan oven / 375°F / gas mark 5.
  10. Crack the eggs in a bowl and mix using a fork or whisk, adding in the sugar then stir into the pumpkin. Add cinnamon if desired.
  11. Pour the pumpkin filling into the pastry case and bake in oven for about 45 minutes until the filling has set. Allow to cool then portion and serve.

Nutritional Information