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eight to ten
Easy
By Rowley Leigh
Published 2018
The amount of sugar in the mix depends on both taste and the sweetness of the pumpkin: adjust accordingly, with more or less sugar, or the addition of a little maple syrup.
For the pastry, beat the butter and sugar together in a food mixer until light and creamy in texture. Add the lemon zest, then beat in the egg and egg yolk to form a smooth paste. Add the sifted flour and gently knead together to form a dough. Gather on a sheet of greaseproof paper and lightly form into a ball. Wrap in clingfilm and refrigerate for 30 minutes.