Pumpkin Tart

Tarte au potiron

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

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
  • 100 g caster sugar
  • 4 eggs
  • 1 orange, juice and grated zest
  • 250 ml milk
  • pinch salt


    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 little boiling water. Purée in a food processor. Give it quite a few minutes as the flesh can be fibrous. If you prefer a moulin à légumes, using the medium blade will remove the fibres.

    Put the pumpkin mush in a saucepan with the milk, grated orange peel and orange juice. Reduce over a gentle heat for about 10–15 minutes, stirring frequently, until you have a soft, thickish purée. Beat the eggs in a bowl with the sugar and salt. Stir in the pumpkin purée.

    Turn the oven back up to 200°C. Transfer the mixture to the pastry case and bake for 30 minutes or until the filling is just firm to the touch.