Pumpkin Tart

Name: Pumpkin Tart
Ingredients: 1 recipe for a 20 cm diameter tart crust (see recipe for coconut cream pie crust); 1 can of pumpkin in syrup; 3/4 cup sugar; 1/4 cup all-purpose flour; 2 tablespoons unsalted butter or margarine; 2 tablespoons freshly squeezed lime juice

1
1 recipe for a 20 cm diameter tart crust (see recipe for coconut cream pie crust)
2
1 can of pumpkin in syrup
3
3/4 cup sugar
4
1/4 cup all-purpose flour
5
2 tablespoons unsalted butter or margarine
6
2 tablespoons freshly squeezed lime juice

Ingredients

1
1 recipe for a 20 cm diameter tart crust (see recipe for coconut cream pie crust)
2
1 can of pumpkin in syrup
3
3/4 cup sugar
4
1/4 cup all-purpose flour
5
2 tablespoons unsalted butter or margarine
6
2 tablespoons freshly squeezed lime juice

Directions

1
Scoop out the pumpkin and reserve 2 tablespoons of the syrup
2
In a bowl, combine the sugar, flour, and butter until a crumbly mixture forms
3
Dust 1/4 of this mixture over the prepared tart crust
4
Arrange the pumpkin slices on top of the crust and dust with the remaining crumbly mixture
5
Brush with the reserved syrup and lime juice
6
Bake in a moderate oven (170°C) for 25 to 30 minutes or until bubbly
7
Let cool before serving
8
Bake directly in the tart pan