Cooking time: 1 hour
You will need a deep flan tin. First make the pastry. Sift the flour, ginger and icing sugar into a large bowl. Cut 110g butter into small cubes, cut the butter into the flour then rub lightly with your fingertips until the mixture is the consistency of coarse breadcrumbs. Mix the egg yolk with 2 tbsp ice cold water, add to the pastry mix, mix lightly and pull together into a ball, adding extra water if needed. Shape into a flat disc and refrigerate for at least half an hour. (You can also, of course make this in a food processor)
Next make the pumpkin puree. Preheat the oven to 200°C/400°F/Gas 6. Scrape away all the pumpkin seeds and fibrous pumpkin surrounding them and cut into even-sized chunks. Put the chunks on a piece of lightly oiled foil. Sprinkle over 1 tbsp bourbon, 1 tbsp sugar and mixed spice and dot with the chilled butter. Bring the foil up round the sides and fold over carefully to form a loose but airtight package. Place on a baking dish and cook for 40 minutes until the pumpkin is soft. Carefully open up the foil, cool for a few minutes then tip the pumpkin and juices into a food processor or blender and whizz until smooth.
Roll out the pastry and lower into the tin. Trim the edges and press the base well into the tin. Prick lightly with a fork and chill for another half hour. Cover the pastry case with foil and weight down with baking beans or dried beans. Bake at 200°C/400°F/Gas 6 for about 12 minutes then remove the foil and beans, brush the base of the pastry with the reserved egg white to seal it and return to the oven for about 3-4 minutes. Remove the flan case and lower the oven temperature to 190°C/375°F/Gas 5.
Add the sugar and maple syrup to the pumpkin puree, then the spices, salt and bourbon. Add the eggs one by one, beating them in well then sift in the flour and mix lightly. Finally add the cream and pour the filling into the flan case. Put the tin on a metal baking tray, transfer to the oven and bake for about 50 minutes until the filling is just set and firm, reducing the temperature to 180°C/350°F/Gas 4 after about 25 minutes.
About 10 minutes before the end of the cooking time chop the pecans finely (by hand, not machine - you don’t want to reduce them to a powder). Put them in a pan with 1 tbsp sugar and warm gently till the sugar starts to melt. Sprinkle the caramelized nuts evenly over the surface of the tart and return to the oven for another 5 minutes or so. Take the tart out of the oven and cool for at least 20 minutes before cutting it. Serve lukewarm with lightly whipped, sweetened cream
Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.
Serve slightly chilled between 12 & 14° C in a white wine glass.
Pairs perfectly with fruit and ice-creams.
The structure of the wine allows conservation of the bottle for a few months.
