| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Emp, Ready stead | 1 | Servings |
INGREDIENTS
| 175 | g | Plain flour |
| 75 | g | Butter |
| Grated zest of an orange | ||
| 1/2 | t | Cinnamon |
| 1 | Egg yolk | |
| 2 | T | Water |
| 450 | g | Pumpkin, cubed |
| 25 | g | Butter |
| 2 | T | Runny honey |
INSTRUCTIONS
Combine all the pastry ingredients to form a firm dough. Heat a frying pan and melt the butter. Fry the pumpkin until just beginning to soften. 2 Line 4 x 7 1/2cm/3" tart tins with the pastry. Blind bake the tarts in the oven for 8-10 minutes until cooked through and golden. 3 Pile the caramelised pumpkin into the tarts and serve with whipped cream or Greek yoghurt. Converted by MC_Buster. Per serving: 896 Calories (kcal); 87g Total Fat; (83% calories from fat); 8g Protein; 30g Carbohydrate; 432mg Cholesterol; 839mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1599
Calories From Fat: 817
Total Fat: 92.9g
Cholesterol: 395.1mg
Sodium: 4105.9mg
Potassium: 1243.2mg
Carbohydrates: 178.2g
Fiber: 19.3g
Sugar: 15g
Protein: 24.5g