Wednesday, November 24, 2010

Petite Pumpkin Tarts




These are officially my favorite Thanksgiving little dessert.  Looking at an entire pumpkin pie is a little less fulfilling, not to mention these make for a more beautiful display for your guests.  Don't have the mini tart pans?  Go to a specialty cooking store you goofy goose!  They are well worth it.


Preheat your oven to 425º


Tart Shell:


1 1/2 cups all purpose flour
1/2 cup cold butter (1 stick) 
1 teaspoon salt
1 teaspoon sugar
8 tablespoons iced water


If you have a food processor, go right ahead and blend the ingredients in this order: butter, flour, salt, sugar, water.  If you don't have a food processor, use a handheld dough cutter.  The point is to get it all mixed together to a crumbly texture, and then pressed into a ball, covered in plastic wrap and put in the fridge to chill for at least 30 minutes.  Be sure to never knead the dough or else you will have hard crust. You want it to turn out nice and flaky.


Pumpkin Filling:


3/8 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
7.5 ounces pumpkin puree 
6 ounces evaporated milk


In a smaller bowl mix the dry ingredients.  In a larger bowl whisk the eggs until well blended.  Mix in the pumpkin puree and sugar spice mixture.  Gradually stir in the evaporated milk.


Once the filling mixture is complete, pull your dough out of the fridge, roll it out and use a biscuit cutter (or the rim of a glass) that is slightly larger in diameter than the tart pans, to cut out circles in the dough.  Press into the mini tart pans and pour filling in.  


Cook the tarts for 30-35 minutes.


Once they are cooled they will slip right out of the tart pans.  


Garnish with a dollop of homemade whipped cream.


If you're still confused, here is an amateur cooking show we shot for UWT's school paper's website covering the recipe in detail:




Photo by Abby Williamson

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