This delicious autumn tart is a beautiful combination of a delicate, tender pastry case and a sweet, flavorful pumpkin cream, decorated with softly sour pomegranate and lime. It is easy to make, once you have gathered all the ingredients, and you can save time by preparing the pastry well in advance, then keeping it in the fridge until ready to bake.  I prefer to make my own pumpkin puree instead of the canned option, but feel free to use canned if time is an issue.  Sometimes I cut the pumpkin in half, take out the seeds, brush some olive oil on it, then bake it, cut side down, for 45-55 minutes, at 180 degrees Celsius. Other times I peel it, cut it into small pieces, then vapor boil it until it has the right consistency to be easily mashed. When ready, I put the puree in jars and keep it for 2-3 days in the refrigerator. I use it this way for tarts,  puddings, oatmeal, or in pasta dishes.

I love autumnal colors and flavors, and this tart is definitely a keeper. Enjoy!

[gmc_recipe 23775]

Inspiration: Pastry Jamie Oliver, pumpkin filling.