Recipe for Pumpkin and Date Tart – serve hot or cold as a side dish
100 gr dates – I used the safari brand
½ cup butter
2 cups mashed pumpkin
1 teaspoon baking powder
½ teaspoon salt
1 large egg
½ cup self raising flour
1 cup fresh cream
4 tablespoons butter
a few fresh sage leaves
cinnamon sugar to dust (optional)
First off, in a small pot, combine the dates and butter over medium heat. The dates take a while to soften and you should have a sticky consistency after about 30 minutes. Allow it to break down into a mushy, sticky state. If you like, you can process the dates in a food processor to break it down more.
Add the melted dates and butter to the cooked, mashed pumpkin and combine. Leave to cool.
In a mixing bowl, combine the cooled pumpkin and date mash with the baking powder, salt, egg, flour and cream. Mix well.
Pour into an oven safe pie dish and bake in the oven at 180 degrees Celsius for 40 – 50 minutes until firm to the touch.
Meanwhile heat the next bit of butter in a saucepan until it bubbles and changes colour to golden brown.
Add the sage leaves to the hot butter, allow the herbs to crisp up and drizzle over hot pie. Dust with cinnamon sugar if you like.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.