250g
plain flour
Pinch of salt
125g cold butter,
diced
1 medium egg yolk
400g
pumpkin, peeled
and deseeded
200ml water
85g caster sugar
Finely grated zest
of 1 lemon
3 tbsp brandy
Pinch of ground cinnamon
Pinch of ground ginger
142ml carton double cream
5 medium egg yolks
1.
Put
the flour, salt and butter in a food
processor and whiz to fine crumbs. Tip into a bowl and add the egg yolk
and enough cold water to bind
the dough
(about 2 tbsp). Lightly knead
on a floured surface, then roll out and line a deep, 20cm tart tin with a
removable base. Prick
the base with a fork, line with greaseproof
paper and baking
beans. Chill
for 30 minutes. Preheat
the oven to 200°C, gas mark 6.
2.
Put
the pumpkin in a saucepan with the water. Bring to the boil,
cover and simmer
until the pumpkin is very soft and the water has evaporated. If necessary, add a
little more water as it cooks but you need the final mixture to be quite dry. Purée
the pumpkin in a food processor and cool.
3.
Bake
the pastry for
10 minutes, remove the paper and beans and bake for 8-10 minutes more or until
it no longer looks raw. Reduce the oven to 180°C, gas mark 4.
4.
Mix
the pumpkin with the sugar, lemon zest, brandy and spices. Beat
together the egg yolks and cream and add to the mix. Pour
into the pastry case. Bake for 30-40 minutes or until just set with a slight
wobble.
5.
Serve
warm or cold, dusted
with icing sugar.