GRAMMA TART (Aussie pumpkin pie )

First prepare a short crust pastry .
Sift 250gm of flour with 1/4 tsp,of baking powder and a pinch of salt .
In a separate bowl beat 1 egg yolk with 1 tbs of water and a squeeze of lemon juice ( 1 dsp ).
Now rub in 125 gm of butter /marg into the flour.
Add the water , lemon and egg yolk mixture , to form a very dry dough .
Turn out onto a lightly floured bench and work it into a smooth round shape .
Roll out lightly and evenly to size and shape .....wrap in cling wrap and set aside while you prepare the gramma filling .
For this sweet tart you will need  500 gm of steamed gramma that has been peeled and puréed or beaten well with a fork .
Now beat in 1 dsp of butter / marg, 1 egg yolk , 125 gm of castor sugar , the juice and rind of 1 lemon, 1/2 tsp of nutmeg and stir in1 tbs of raisins or sultanas .
Set aside  to line your prepared loose bottomed tart pan with half the pastry .
Pour the prepared mixture in and cover with the other half of the pastry .
Glaze with water and sugar .
Bake in a preheated oven for 20 minutes on 180 deg C
Sprinkle with icing sugar to serve .