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About this recipe: Pumpkin is a good example of one of the many vegetables that can be used in both sweet and savoury recipes. Pumpkin pie is the best-known sweet preparation, and this is a lighter version made with filo instead of rich shortcrust and topped with fresh fruit. These tartlets are terrific with coffee or as a dessert.
You can use 8 deep muffin tins instead of the Yorkshire pudding tins. The cooking time will be the same. * Use butternut squash instead of pumpkin. * Some sheets of filo pastry are smaller than those listed here. If using 31 × 18 cm (12½ × 7 in) sheets, you will need 11 sheets. Cut out as many squares as possible, then overlap the trimmings to make up the layers. * For a sweet potato and apple tart, cut 400 g (14 oz) sweet potato into chunks, then cook in boiling water for 15 minutes or until tender. Drain and mash as for the pumpkin. Omit the coconut and ginger, and add 1 dessert apple, peeled, cored and grated, and 55 g (2 oz) raisins with the sweet potato purée. Layer six 50 × 28 cm (20 × 11 in) sheets of filo pastry in a deep 20 cm (8 in) flan tin or dish, brushing sparingly between the layers with the oil and butter mixture. Trim off excess pastry, leaving 1 cm (½ in) hanging over the rim. Pour in the filling and bake at 180°C (350°F, gas mark 4) for 35–40 minutes.
Pumpkin is a good source of beta-carotene, which the body can convert to vitamin A, and it also provides vitamin E. * Pumpkin is easily digested, so is ideal for adding bulk to light desserts, and it is one of the foods that rarely causes allergies. * Adding a fruit topping to desserts of this type is a good way of avoiding adding lashings of cream or other high-fat ingredients. Fresh fruit also has the advantage of contributing vitamins and fibre.
A, B12, E * B1, B2, niacin, calcium