French Pumpkin Tart

Serves 6
Prep time: 15 minutes
Baking: 1 hour, 15 minutes

For the pie crust:

4.5 oz flour
2.6 oz soft butter
1 egg yolk
1 tablespoon sugar
1 pinch of salt

For the filling:

2 pounds of boiled pumpkin puree
(boil the pumpkin with skin for approx. 15 minutes, remove from water, cut in half, remove the seeds, and extract the meat with a spoon, mix it into a smooth puree).
3.5 oz. honey
2 eggs
2 tablespoons of Maizena
1/2 teaspoon powdered cinnamon
2 pinches ground nutmeg

Preparation:

Prepare the dough, place in zip lock bag and keep at room temperature for 15 minutes before you work with it.
Spread the dough, roll it and garnish your greased 10 inch (springform mold) pan.
Heat the oven to 325° F
Mix the pumpkin puree,eggs and the Maizena, then add spices and honey, and mix for at least 1 minute. To obtain a smooth texture you may use an electric mixer.

Fill the mold with mixture, place in the oven and bake for 40 - 45 minutes until filling is firm.

Remove from the oven, let it cool, remove from the mold, and serve warm. Whipped cream on the side may be added.

Bon appétit !