Gramma Tart Recipe
Gramma Tart Recipes
For the filling :
For the short crust pastry :
gramma squash, cooked
sultanas or currants
In a large mixing bowl, mash the
cooked gramma, making sure it has been well drained, or the
consistency will be to watery.
Add the lemon juice and zest, sugar,
dried fruit and spices.
Mix well, then beat in the eggs.
Line a 28 cm flan tin or dish with the
pastry and spoon in the mixture.
Decorate the top with 1 cm strips of
pastry form a lattice pattern and coat with milk or egg yolk, then
sprinkle with sugar.
Cook in a preheated oven set at
190C/375F/Gas 5 for 35-40 minutes.
To make the pastry : Sift the flour,
baking powder and salt, then rub in the butter until the mixture
Gradually add the lemon juice and egg
yolk to form a dry dough.
Place on a lightly floured surface and
knead into a smooth round ball.
Roll out the dough to fit your pie
dish, setting a little aside to make the lattice strips.
The gramma squash makes wonderful pies and
tarts and is a cousin of the pumpkin, which may be substitute if gramma
is not available.
Get the above cooking ingredients here
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