We recently received a selection of recipes from Steve Groves, Head Chef Roux at Parliament Square and today we are delighted to publish the forth, enjoy…
Pumpkin Tart, Maple and Pecan Crumble Recipe
Serves 8-12
Ingredients (for the pastry)
- 125g Unsalted butter, 1cm dice
- Pinch of salt
- 250g Plain flour
- 1 Egg
- 1 Egg Yolk
- A little water if necessary
Ingredients (for the glaze)
- 1 egg
- 1 tbsp Whole Milk
Method (for the pastry)
- Rub the butter and salt into the flour either on a work bench or in an electric mixer until you have a sandy texture.
- Add the egg and Yolk and mix until you have a smooth dough.
- Add a little water if its too dry.
- The Pastry should be smooth but be careful not to over mix.
- Shape into a ball and flatten with your palm, wrap in cling film then place in the fridge to rest for at least an hour.
- Pre Heat to Pre heat oven to 170 °c.
- Roll the pastry on a floured surface and use it to line 22 cm loose bottom flan tin.
- Allow to rest in the fridge for 30 mins.
- Dock the bottom with a fork then blind bake for minutes, using grease proof paper and baking beans to keep the edges and bottom pressed against the tin.
- Remove the paper and baking beans and return to the over for another 5 minutes, it should then be lightly golden.
- Beat the egg and milk together.
- Brush the inside of the case with the egg wash and bake for 2 minutes, repeat the egg wash and bake for 2 minutes again.
- It is now time to add the filling.
Ingredients (for the filling)
- 750g Butternut squash
- 500 ml Whole milk
- 4 Eggs
- 100g Caster sugar
- ½ tsp Ground cinnamon
- ½ tsp Ground nutmeg
Method (for the filling)
- Cut the butternut squash in half lengthwise and score the flesh almost to the skin in a criss-cross.
- Roast the squash at 170° for around 30 minutes until tender and slightly caramelized, remove from the oven and allow to cool.
- Reduce the oven temperature to 140°c.
- Scoop out the Butternut squash flesh and weigh 500g.
- Blend the milk and squash in a food processor or blender until smooth, mix in the remaining ingredients and fill the tart case.
- It’s best to do this whilst the case is in the oven, if possible.
- Bake for 30-40 minutes or until set with a slight wobble.
- Remove from the oven and allow to cool.
Ingredients (for the crumble topping)
- 125g self raising flour
- 125g sugar
- 80g Porridge oats
- 80g crushed pecan nuts
- 125g butter
- 1 tbsp Maple syrup
- ½ tbsp hot water
- ¼ tsp Bicarbonate of soda
Method (for the crumble)
- Pre heat the oven to 170°
- Mix the flour, sugar, oats and nuts in a mixing bowl.
- Heat the butter, syrup and water until fully melted.Stir in the bicarbonate of soda. Pour this onto the dry mix and mix throughly
- Spread onto a nonstick baking sheet and bake for 10 minutes, stir the crumble and bake for a further 5 minutes until evenly golden.
- Allow to cool.
- Crumble this mix over the pie before portioning.
Recipe by Steve Groves Head Chef Roux at Parliament Square