Pumpkin and Rosehip Tart

Updated: Jan 16, 2021

As mentioned in Day 79 of The Challenge


This was a hunch that I decided to follow and I am delighted I did. Both rosehips and pumpkins are in season just now and we have quite an abundance of both at the moment, so I decided to pair them up. I love traditional pumpkin pie (and will be making one soon), but wanted to try something different first. We had this with a dollop of plain yogurt and a sprinkling of cinnamon sugar.


Ingredients:

For the crust:(you can use a store bought crust if you want, but this is also very quick and easy, I promise! It is better if you have a half hour to let it chill before rolling it out, but it still works if you don't)

3/4 c flour

1/2 c cold butter, cut into pieces

1/4 c (approximate) milk

1 tsp of cinnamon sugar


1 small pumpkin, cut into 1.5cm thick arcs

2 c rosehip purée (made by simmering in boiling water then passing through a food mill or a sieve)

2 tbsp honey

1 tsp tandoori powder

a pinch of salt

2 tsp cocoa spice

2 tsp of cinnamon sugar

1 tbsp butter, cut into pieces


1) To make crust, mix flour and salt. Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. Add water and mix with a fork, then knead into a soft dough.

2) Wrap in cling film and chill in the fridge for 30 minutes.

3) Roll out the pastry and line a pie dish with it, and stab it with a fork.

4) Mix the rosehip purée with the honey, tandoori powder, salt and cocoa spice. Spread on the pastry base.

5) Arrange the pumpkin on the rosehip mix, then sprinkle the cinnamon sugar and dot with the butter. Bake at 200°C for 35-40 minutes.


This came out very well and just as I had pictured, except for the pumpkin I picked. It was less sweet than many of the others we have had recently. With the non-sweet pumpkin, the tart was tasty but it couldn't seem to decide whether it was lunch or dessert. My husband declares though that pumpkin or no he would eat an entire tart of the rosehip mix. It is quite an adult flavour (Not for a kid's birthday party, nor, it would seem, for my little sister), but a subtle and satisfying interplay of flavours.

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