Pumpkin Tart

Tarte au potiron

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Pumpkin is very much a staple vegetable all through the winter – the local pumpkins, blue, orange or mottled green, keep well and can be huge. This sweet recipe is from the Aveyron.


  • 400 g shortcrust or flaky pastry, bought is fine
  • 900 g pumpkin, flesh cut into chunks of about 5 cm


Heat the oven to 200°C. Line a 22 cm greased tart tin with the pastry and prick the base with a fork. Line with foil and beans, and bake for 30 minutes. Remove the beans and turn down the heat to 180°C. Cook for a further 15 minutes. Allow to cool.

Cook the pumpkin flesh for 15 minutes in a