Pumpkin Tart (Tourte de Citrouille) – a new take on pumpkin pie and a curious find in Elizabeth David’s French Country Cooking. I have no idea of its region of origin.

I first made this recipe years ago and will make it again today for Thanksgiving.

500g pumpkin, diced
60g sugar
1 teacup fresh cream
20 prunes
60g butter

Very rich short crust pastry

250g plain flour
175g very cold butter
1 egg yolk
Approx. 1 tbsp cold water
A pinch of salt

Sift the flour and salt into a bowl and add the butter cut into
chunks. With your finger tips rub the butter into the flour. Add the egg yolk and enough water to make a dough. Knead lightly for a few minutes. Form into a ball and wrap in cling film to chill before use.

Prepare the pastry and leave in the fridge for at least an hour

Cook the pumpkin in the butter until reduced to a purée. Add the soaked and stoned prunes, the cream and sugar and keep aside.

Roll out the pastry and cut two rounds the size of the pie dish. Line the dish with one round,, put in the pumpkin mixture. Cover with the second round of pastry. Cook in a fairly hot oven, turning it down after 10 minutes.