Pumpkin Tart, Maple and Pecan Crumble

Steve Groves

Steve Groves

19th October 2018
Steve Groves

Pumpkin Tart, Maple and Pecan Crumble

Serves 8-12. Pumpkin Tart, Maple and Pecan Crumble recipe by chef Steve Groves, Roux at Parliament Square.


  • For the pastry:
  • 125g unsalted butter, 1cm dice
  • Pinch of salt
  • 250g plain flour
  • 1 egg
  • 1 egg yolk
  • A little water if necessary
  • For the glaze:
  • 1 egg
  • 1tbsp whole milk
  • For the filling:
  • 750g pumpkin
  • 500ml whole milk
  • 4 eggs
  • 100g caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • For the crumble:
  • 125g self raising flour
  • 125g sugar
  • 80g porridge oats
  • 80g crushed pecan nuts
  • 125g butter
  • 1tbsp maple syrup
  • ½ tbsp hot water
  • ¼ tsp bicarbonate of soda


To make 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 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 oven to 170c. Roll the pastry on a floured surface and use it to line a 22cm loose bottom flan tin. Allow to rest in the fridge for 30 mins. Dock the bottom with a fork the blind bake for 10 minutes, using greaseproof paper and baking beans to keep the edges and bottom pressed against the tin. Remove the paper and baking beans and return to the oven 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.
To make 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 170c for around 30 minutes until tender and slightly caramelized, remove from the oven and allow to cool. Reduce the oven temperature to 140c. 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.
To make the crumble:
Pre heat the oven to 170c.
Mix the flour, sugar, oats and nuts in a mixing bowl.
Heat the butter, syrup and add water until fully melted. Stir in the bicarbonate of soda. Pour this onto the dry mix and mix thoroughly.
Spread onto a non-stick 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.

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