Pumpkin and Raisin Crumble Tart

• 8 ounces plain flour
• 2 ounces icing sugar
• 5 12 ounces cool butter
• 1 egg, beaten
• 1 small firm fresh pumpkin, seeded peeled, and diced
• 3 ounces raisins
• 1 ounce candied peel
• 3 ounces light brown sugar
• 1 ounce butter
• 1 teaspoon ground mixed spice
• 8 ounces plain flour
• 4 ounces butter, diced
• 4 ounces brown sugar
• 4 ounces walnuts, chopped

1. Preheat oven to 200c
2. Sift the flour and icing sugar together in a large bowl.
3. Chop the butter into the flour and and rub gently with finger tips to make and breadcrumb like mixture.
4. ( I use a processor ).
5. Add the egg into the crumbs and bind all together, to form a ball of pastry.
6. Wrap in cling film and chill for 20 minutes.
7. Line a 10", loose based tart tin with the rolled out pastry.
8. prick the pastry all over with a fork and then bake it blind for 20 mins till golden.
9. In a pot mix together the pumpkin, raisins, peel, sugar, butter and spice with 1 tbsp water.
10. Mix well and cook for 10 minutes.
11. Pack the pastry case with the pumpkin mixture.
12. using the butter add the flour and make more crumbs for the crumble topping, stir in the sugar and chopped nuts.
13. Spoon the crumble mix over the pumpkin and and bake for about 40 mins, till the top is golden and crisp.

flour, icing sugar, butter, egg, pumpkin, raisins, brown sugar, butter, ground mixed spice, flour, butter, brown sugar, walnuts

Taken from www.food.com/recipe/pumpkin-and-raisin-crumble-tart-269219 (may not work)