I’m so excited about two things today!
First, my bloggy pal Julie over at This Gal Cooks is having a birthday celebration! And what could be better than that?? Well, she asked us all to make a pumpkin treat to help celebrate, that’s what!
For the last 13 years or so, I have made these Pumpkin Tarts every year and I have to say they are AMAZING. Remember how I said it is easy to burn out on Fall treats? Ok, ignore that for today. It’s Pumpkin overload and I LOVE it!!
So here we go, Easy Pumpkin tarts!! Roll out that dough and place into the mini tart pans. Love mine and have had them for about 13 years now.
And then your blender is going to pretty much do the rest!
Easy as pour…
… bake and serve!!
I cut some “Fall leaves” out of extra tart dough and baked those at 350* for about 10 minutes.
Hope you all enjoy this recipe as much as we do and Happy Birthday Julie!! The recipe is below and you can check out all of the other pumpkin-y goodness that everyone else brought to the party here:
Recipe: Delicious Pumpkin Tarts
For the tart dough (Pate Brisee):
- 1 1/4 C all-purpose flour
- 1/3C confectioners sugar
- 1/2 tsp. salt
- 10 tbsp chilled unsalted butter, cut into pieces
- 2 egg yolks, lightly beaten w/1 tbsp ice water
For the pumpkin filling:
- 1 C light brown sugar, packed
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 1/2 C cups canned pumpkin filling (I use one 15 oz. can)
- 3 lg. eggs, lightly beaten, plus 1 egg for glaze
- 1 1/2 C evaporated milk
- 1 tbsp heavy cream (for glaze)
For the Pate Brisee (tart dough):
- In a food processor (you can also use a stand mixer), add the flour, sugar and salt, and pulse to combine.
- Add the cold butter and mix just until pea sized crumbs are formed.
- It will look dry but do NOT over mix.
- Add the egg and water mixture and process until the dough is just holding together.
- Again, it may look a little dry but you want the chunks of butter to stay intact for the best results.
- Turn the dough out onto a very lightly floured board.
- Form into two equal discs.
- Wrap tightly with plastic wrap and refrigerate.
For the Pumpkin Filling:
- Heat oven to 425*.
- Add all of the filling ingredients except the heavy cream and the one egg to a blender and blend until thoroughly combined.
- Set aside.
- Between two pieces of plastic wrap, roll one disc of the chilled pate brisee out to about 1/2″ in thickness.
- Using a round cutter that is slightly larger than your mini tart forms, cut 6 rounds.
- Fit the dough into the tart forms.
- Reserve the dough scraps in plastic wrap in the fridge.
- Repeat with the second disc of tart dough.
- Place the 12 tart shells on a baking sheet with a lip.
- Return them to the fridge to chill again for 15 minutes.
- Beat the remaining egg and combine with heavy cream.
- Brush glaze very lightly on edges of the tart shells.
- Carefully fill the tart shells with pumpkin mixture.
- Bake for 10 minutes.
- Reduce heat to 350, and continue baking for 10 – 15 minutes or until filling has set and crust is golden brown.
- Cool completely on a wire rack before removing the tarts from the forms.
For decorative additions (optional):
- Roll out the dough scraps and use a mini cutter to make desired shapes.
- Bake at 350* for 10 minutes or until golden brown.
- Allow to cool and place on top of the tarts.
Preparation time: 25 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12