Pumpkin Tarts


  • 250 g (9 oz/2 cups) plain (all-purpose) flour
  • 125 g ( oz) chilled butter, cubed
  • 80 ml ( fl oz/ cup) chilled water

Pumpkin Filling

  • 1.25 kg (2 lb 12 oz) pumpkin (winter squash), cut into 6 cm ( inch) pieces
  • 125 g ( oz/½ cup) sour cream or cream cheese
  • sweet chilli sauce


  1. Make the pastry following step 1. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 200°C (400°F/Gas 6). Divide the pastry into six portions, roll each one out and fit into six 10 cm (4 inch) pie tins. Trim the edge and prick the bases all over with a fork. Bake on a baking tray for 15 minutes, or until lightly golden, pressing down any pastry that puffs up. Cool, then remove from the tins.
  3. Meanwhile, to make the filling, steam the pumpkin for 15 minutes, or until tender.
  4. Place a tablespoon of sour cream in the middle of each pastry case and top with the pumpkin. Season with salt and pepper and drizzle with sweet chilli sauce. Return to the oven for a few minutes to heat through. Serve immediately.