With a sharp knife cut off the pumpkins skin and seeds then cut
the flesh into small pieces
and place in a saucepan with 3 tablespoons of water
Cover the pan and cook over low heat stirring occasionally with
a wooden spatula until you can crush the softened pumpkin with the
spatula.
Puree the pumpkin in a food processor or blender return it to
the pan and cook over low heat stirring continuously until thick
and smooth
Transfer the puree to a bowl
Spread the almonds on a grill pan and grill until pale golden.
Put in the food processor with the sugar and orange zests and
crush into small pieces
Stir these into the pumpkin puree and add the orange flower
water if you are using it
On a lightly floured marble or wooden surface roll out 250g puff
pastry into a circle 23mm thick
Brush a baking sheet with water and lay the pastry circle on the
sheet
Brush a 1cm border with eggwash roll it over and pinch up the
edge to make a small rim to hold in the filling
Using a palette knife spread the pumpkin and almond filling
evenly over the pastry.
Brush the outer rim of the pastry with eggwash
Roll the remaining pastry into a long rectangle and cut into
strips to make a lattice on top of the tart
Lay these strips in a crisscross pattern on the tart and brush
with the rest of the eggwash
Chill in the fridge for 20 minutes
Meanwhile preheat the oven to gas 7 220C (425F)
Bake the tart in the preheated oven for 35 minutes then slide it
on to a wire rack
Sprinkle with a little granulated sugar if you like and serve it
whole on a round china plate.
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