Ingredients
For the Pastry Crust
To make the pastry crust for the Mini Pumpkin Tarts Recipe, you will need the following ingredients:
- All-purpose flour – 2 1/4 cups
- Unsalted butter, chilled and cut into small pieces – 1 cup (2 sticks)
- Shortening, such as Crisco – 1/4 cup
- Ice water – 1/4 cup (or as needed)
- Salt – 1/4 teaspoon
- Egg, beaten (for egg wash) – 1 large egg
- Milk or heavy cream – 1 tablespoon
- In a large mixing bowl, combine the flour and salt. Whisk to incorporate.
Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to work the butter and shortening into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Gradually add the ice water, stirring with a fork until the dough comes together in a shaggy mass. Be careful not to overmix at this stage.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
To roll out the chilled dough, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes. On a lightly floured surface, roll the dough out to a thickness of about 1/8 inch (3 mm). Use a pastry cutter or the rim of a glass to cut out circles of dough that are about 4 inches (10 cm) in diameter.
The Mini Pumpkin Tarts Recipe calls for an array of ingredients that work harmoniously to create a delightful and seasonal dessert.
The foundation of the tarts begins with a classic pastry dough made from all-purpose flour, cold unsalted butter, confectioners’ sugar, and egg yolks. The combination of these dry and wet ingredients creates a tender yet flaky crust that will cradle the sweet pumpkin filling.
Next, we move on to the star of the show: the roasted pumpkin puree. A 1-pound sugar pie pumpkin is roasted in the oven with a drizzle of oil, salt, and spices until it’s tender and easily mashed into a smooth paste. This rich and comforting ingredient will add depth and warmth to the tarts.
For added moisture and a touch of sweetness, we incorporate heavy cream, pure Canadian maple syrup, and ground cinnamon into the pumpkin mixture. The creamy texture and subtle flavor of these ingredients balance out the earthiness of the roasted pumpkin.
A pinch of salt enhances the overall flavors in the filling, while the vanilla extract adds a hint of sweetness and subtlety to the mix.
Finally, we top each tart with a dollop of whipped cream and a sprinkle of nutmeg, adding a light and airy texture that complements the dense pumpkin filling.
All purpose flour (2 cups)
All-purpose flour, also known as baker’s flour, is a fundamental ingredient in baking and cooking. It is made from wheat flour that has been processed to remove the bran and germ, leaving just the endosperm. This processing makes the flour finer and more versatile, allowing it to be used in a wide range of recipes.
The two cups of all-purpose flour required for this Mini Pumpkin Tarts Recipe are crucial for creating the crusts that will hold the pumpkin filling. The type of flour used is important as it affects the texture and flavor of the final product. All-purpose flour has a neutral taste, which makes it an excellent choice for baking sweet treats like mini tarts.
Bread flour can be substituted for all-purpose flour in this recipe if that’s what you have on hand. However, keep in mind that bread flour will produce a slightly different texture and may make the crusts more dense.
When selecting all-purpose flour, choose a high-quality brand with no added preservatives or artificial flavorings. This ensures your Mini Pumpkin Tarts are free from unwanted additives and retain their natural flavors.
To measure out two cups of all-purpose flour accurately, use a digital kitchen scale for precise measurements. Alternatively, you can scoop the flour into a measuring cup using a spoon until it reaches the desired amount.
Key Characteristics of All-Purpose Flour
- Protein Content: 10-12% protein in all-purpose flour provides structure and elasticity to baked goods.
- Gluten Development: The gluten network formed by the starches in all-purpose flour is ideal for creating delicate textures like pastry dough.
- Taste and Aroma: All-purpose flour has a neutral taste and a subtle nutty aroma that complements sweet fillings.
The versatility of all-purpose flour makes it an essential component in this Mini Pumpkin Tarts Recipe. Its high protein content, gluten development, and neutral flavor allow the crusts to hold their shape while still being light and flaky.
Granulated sugar (1/4 cup)
- The first ingredient required for this Mini Pumpkin Tarts Recipe is Granulated sugar, also known as table sugar.
- Granulated sugar adds sweetness to baked goods and is a crucial component in balancing out the flavors in this recipe.
- In terms of quantity, we need 1/4 cup or about 2 ounces of granulated sugar for this Mini Pumpkin Tarts Recipe.
- It’s essential to use high-quality granulated sugar that is fresh and not lumpy.
- Lumps can affect the texture of the filling and prevent it from setting properly, resulting in a less-than-desirable outcome.
To ensure that your granulated sugar is free from lumps, sift it through a fine-mesh sieve or simply tap the bag gently to break down any clumps before measuring out 1/4 cup for this recipe.
Unsalted butter (1/2 cup), chilled
The first ingredient required for the Mini Pumpkin Tarts recipe is Unsalted Butter, which needs to be chilled before use.
The specified quantity of unsalted butter called for in this recipe is 1/2 cup. This amount may seem small, but it’s essential for achieving the perfect balance of flavors and textures in these miniature pastries.
When working with cold ingredients, it’s crucial to use a chilled unsalted butter to prevent the dough from becoming too warm and soft. This can lead to a loss of structure and texture in the finished product.
To ensure that your chilled unsalted butter is at the right temperature, it’s recommended to remove it from the refrigerator about 10-15 minutes before use. This will allow it to soften slightly, making it easier to mix with other ingredients without becoming too warm.
Once you’re ready to assemble the Mini Pumpkin Tarts, make sure to chill your unsalted butter in advance to get the best results from this recipe.
Remember to keep your unsalted butter refrigerated at all times when not in use, especially if you’re making these pastries ahead of time. This will help maintain its texture and prevent spoilage.
Eggs, beaten (1 large)
In the Mini Pumpkin Tarts Recipe, one key ingredient that plays a crucial role is the beaten egg.
An egg serves as a binding agent and adds moisture to baked goods. When an egg is beaten, it undergoes a process called emulsification. This means that the protein molecules in the egg start to break down and reorganize, creating a smoother and more stable texture.
For this recipe, you will need 1 large egg. It’s essential to use room temperature eggs for better mixing and incorporation with other ingredients.
Here are the steps to beat an egg:
- Crack the large egg into a bowl or measuring cup.
- Gently whisk the egg with a fork until it starts to break down.
- Add a pinch of salt and continue beating the egg with a whisk or an electric mixer until it becomes light, fluffy, and doubled in volume.
When beating the egg for this recipe, make sure not to overbeat it. This can lead to the formation of too much foam, which may collapse during baking, resulting in a dense texture. Aim for a smooth, even consistency that incorporates air without becoming too light or airy.
The beaten egg is then used as an ingredient in the Mini Pumpkin Tarts dough mixture, providing structure and moisture to the pastry.
Water (1 tablespoon)
The ingredient list for Mini Pumpkin Tarts Recipe includes several essential components, one of which is water. In this specific recipe, water plays a minor but crucial role.
When it comes to measuring out the correct amount of water, we’re instructed to use exactly 1 tablespoon. It’s worth noting that using any more or less than the specified quantity can potentially impact the overall texture and consistency of the finished tarts.
The addition of 1 tablespoon of water serves a dual purpose in this recipe. Firstly, it helps to ensure that the filling mixture reaches the correct consistency – not too thick, not too thin. Secondly, the water helps to hydrate the spices, including cinnamon, nutmeg, and ginger, allowing their flavors to meld together harmoniously.
In the grand scheme of Mini Pumpkin Tarts Recipe, 1 tablespoon of water may seem like a negligible quantity, but its presence is felt throughout the cooking process. Whether you’re a seasoned baker or an amateur cook, mastering the art of measuring ingredients accurately – including water – is key to producing professional-grade results.
The key to creating these Mini Pumpkin Tarts lies in the selection and combination of ingredients. For the pastry crust, you’ll need a total of 2 cups all-purpose flour, 1/4 cup confectioners’ sugar, and 1/4 teaspoon salt. It’s essential to use high-quality butter that is cold and at room temperature for this recipe.
To add flavor and tenderness to the dough, it includes 1/2 cup unsalted butter, cut into small pieces, along with 1/4 cup ice-cold water and 1 large egg. For an added boost of flavor, a pinch of salt is also incorporated into the dough mixture.
The filling of these Mini Pumpkin Tarts consists of a delicious blend of ingredients including 1 cup cooked, mashed pumpkin, 3 tablespoons granulated sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. Whipping in 1/4 cup heavy cream adds an extra layer of richness and smoothness to the mixture.
As you assemble these bite-sized treats, you can choose to garnish them with a variety of toppings such as whipped cream, chopped nuts, or even a sprinkle of cinnamon for added visual appeal. The combination of flavors in this Mini Pumpkin Tarts Recipe is sure to delight both kids and adults alike during the fall season.
Taking the Tarts to the Next Level
Add-ins and Toppings
To take your mini pumpkin tarts to the next level, consider adding some creative elements that will elevate their flavor and texture.
One way to do this is by incorporating various add-ins into the tart filling. Some options include toasted pecans or walnuts for added crunch, dried cranberries or cherries for a burst of sweetness and flavor, or even a sprinkle of cinnamon or nutmeg to enhance the warm spices present in the pumpkin.
Another option is to top your mini pumpkin tarts with creative and delicious toppings. A dollop of whipped cream or mascarpone cheese adds a creamy texture and a touch of elegance. You could also sprinkle some caramel sauce, honey, or maple syrup on top for added sweetness and flavor.
Anchovies are another unusual add-in that may be worth exploring – they can provide a savory element to balance out the sweetness of the pumpkin. Chocolate shavings or chips could also be used as a topping to add a rich, indulgent touch to your tarts.
For a more seasonal twist, consider adding some diced apples or dried apricots into the filling for added texture and flavor. A sprinkle of sea salt on top can help balance out the sweetness of the pumpkin and add a touch of sophistication.
Incorporating different types of spices, such as ground ginger or cardamom, could also be an interesting way to add depth and complexity to your mini pumpkin tarts.
To take the mini pumpkin tarts to the next level, consider adding some creative twists and elevated elements to elevate their flavor profile, texture, and visual appeal.
Firstly, experiment with different types of pie crusts or even alternative bases such as a flaky puff pastry, a nut-based crust, or even a gluten-free option for added variety and nutritional value.
Another idea is to incorporate unique spices and flavors into the filling, such as adding a hint of smokiness from chipotle peppers, the warmth of ginger, or the brightness of orange zest.
You could also add some texture contrast by topping the tarts with toasted nuts, seeds, or even crispy prosciutto for added crunch and interest.
For an extra wow factor, consider using edible flowers or microgreens as garnishes, not only for their vibrant colors but also for their delicate flavors and fragrance.
Don’t forget to think beyond the traditional pumpkin puree filling – consider using other roasted squashes like kabocha or delicata, or even sweet potatoes for added depth of flavor.
Lastly, don’t be afraid to experiment with different shapes and sizes of tarts, from bite-sized miniatures to larger, more impressive tartlets that can serve as the centerpiece for a dessert table.
By incorporating some or all of these ideas, you’ll be able to take your mini pumpkin tarts to the next level and create a truly show-stopping dessert that’s sure to impress even the most discerning palates.
Cinnamon sugar mixture (optional)
To take the mini pumpkin tarts to the next level, consider adding a sprinkle of cinnamon sugar on top before serving. This not only adds an extra layer of flavor but also provides a delightful textural contrast.
The cinnamon sugar mixture can be made by simply combining granulated sugar and cinnamon in a small bowl. A general ratio for this mixture is 1/2 teaspoon of ground cinnamon per 1 tablespoon of granulated sugar. However, you can adjust the proportion to suit your personal taste preferences.
To apply the cinnamon sugar mixture, lightly dust it over the mini pumpkin tarts using a fine-mesh strainer or a small sifter. You want to achieve an even coating without overpowering the delicate flavors of the tarts. Be gentle when handling the tarts to avoid breaking their edges or disturbing their smooth surfaces.
An optional variation on this topping involves infusing the cinnamon sugar with other spices or flavorings, such as nutmeg or ginger. Simply add a small pinch of ground spice or zest to the mixture and blend well before applying it over the mini pumpkin tarts. This adds an extra depth of flavor and aroma that will elevate your dessert to new heights.
Keep in mind that when using cinnamon sugar on top of baked goods, it’s essential to serve them shortly after preparation. The longer they sit, the more moisture from the pastry absorbs into the topping, causing it to become soggy or unevenly coated. This can detract from the overall appearance and texture of your finished product.
To get the most out of this topping, consider pairing it with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of caramel sauce. These complementary elements will not only enhance the flavor but also add visual appeal to your presentation.
Whipped cream or vanilla ice cream for serving (optional)
When it comes to taking the Mini Pumpkin Tarts to the next level, there are several options and considerations that can enhance their flavor, texture, and visual appeal.
One way to elevate these bite-sized desserts is by adding a dollop of whipped cream or serving them with a side of vanilla ice cream. The creamy texture and sweetness of either topping complement the warm spices and pumpkin flavors of the tarts perfectly.
Whipped cream, in particular, adds a light and airy element that helps balance out the richness of the pumpkin filling. It’s also an excellent way to add extra visual appeal, as the whipped cream can be piped onto the tarts in a decorative manner.
Vanilla ice cream, on the other hand, provides a more substantial contrast in texture and temperature. The cold, smooth ice cream helps cut through the warmth of the pumpkin filling, creating a delightful flavor and temperature combination that’s sure to please even the most discerning palates.
Another option for taking the Mini Pumpkin Tarts to the next level is by adding some extra toppings or garnishes. Caramel sauce, chopped nuts, or dried cranberries are all great choices that can add texture, flavor, and visual interest to these bite-sized treats.
Some other ideas for elevating these tarts include using high-quality ingredients, such as fresh pumpkin puree and real vanilla extract. You could also try adding a pinch of salt or a sprinkle of cinnamon to bring out the flavors of the filling.
In terms of presentation, consider arranging the Mini Pumpkin Tarts on a decorative platter or tray, garnished with fresh herbs like parsley or thyme. This can add a pop of color and freshness to the overall presentation, making these tarts perfect for serving at parties or special occasions.
Caramel sauce, drizzled over the tarts (optional)
To take our Mini Pumpkin Tarts to the next level, let’s explore some creative ways to elevate these delightful pastries.
One fantastic way to do this is by adding a drizzle of rich and velvety caramel sauce over the tarts. The sweetness of the caramel pairs perfectly with the warm spices in the pumpkin filling, creating a delightful flavor combination that will leave your taste buds dancing.
The process of making caramel sauce from scratch may seem intimidating, but trust us, it’s easier than you think! To make caramel sauce, combine 1/2 cup (110g) granulated sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for about 5-7 minutes or until the caramel turns a deep amber color.
Once the caramel sauce is ready, let it cool slightly before drizzling it over the tarts. You can use as much or as little of the caramel sauce as you like – we recommend starting with a small amount and adding more to taste.
Another way to take our Mini Pumpkin Tarts to the next level is by adding some crunchy texture to the filling. Chopped nuts, such as walnuts or pecans, pair perfectly with the pumpkin and spices, adding a satisfying crunch to each bite.
You can also try adding some dried cranberries or cherries to the filling for an extra burst of flavor and color. The sweetness of the fruit pairs beautifully with the tartness of the pumpkin, creating a delightful flavor combination that will leave your taste buds singing!
Finally, consider garnishing our Mini Pumpkin Tarts with a sprinkle of sea salt or edible flowers for added visual appeal. A pinch of flaky sea salt can help balance out the sweetness of the caramel sauce, while a sprinkle of edible flowers adds a pop of color and whimsy to each tart.
With these simple yet effective tips, you’ll be able to take your Mini Pumpkin Tarts to the next level in no time! Whether you’re serving them as a snack, dessert, or even a savory dish, our Mini Pumpkin Tarts are sure to impress.
The art of taking mini pumpkin tarts to the next level lies not only in their appearance but also in the complexity of flavors and textures they offer.
To elevate these bite-sized treats, one can start by experimenting with various crust combinations, such as using a mixture of all-purpose flour and cornstarch for a crisper shell or incorporating ground nuts for added depth and richness.
The pumpkin filling is also an area where creativity can shine; try adding a hint of warm spices like nutmeg or cardamom to evoke a cozy autumnal atmosphere, or introduce the subtle tang of brown butter to balance out the sweetness.
Another way to take mini pumpkin tarts to new heights is by incorporating seasonal ingredients that add pops of color and freshness, such as edible flowers, microgreens, or thinly sliced apples.
Don’t be afraid to get creative with the toppings either – a drizzle of caramel sauce, a sprinkle of sea salt, or even a dollop of whipped cream can add an exciting textural element that elevates the overall experience.
To really push the boundaries, consider layering different flavors within each tart by incorporating elements like a crunchy pecan praline or a smooth and creamy cheesecake filling.
Ultimately, taking mini pumpkin tarts to the next level requires a willingness to experiment and combine seemingly disparate elements in innovative ways – but with practice, patience, and creativity, the result will be an unforgettable treat that delights the senses and leaves a lasting impression.
The Perfect Mini Pumpkin Tarts
Tips and Variations
The perfect mini pumpkin tarts are a delightful fall treat that combines the warmth of spices with the sweetness of pumpkin puree, all wrapped up in a delicate pastry package.
Here’s a basic recipe to get you started:
Ingredients:
- 1 package of frozen puff pastry, thawed
- 1/2 cup of pumpkin puree
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1 large egg, beaten (for brushing pastry)
- To make the tarts, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch. Cut out circles of pastry using a cookie cutter or the rim of a glass.
- Spoon a small amount of pumpkin mixture onto one half of each pastry circle. Fold the other half over to form a triangle and press the edges together with a fork to seal.
- Brush the tops of the tarts with beaten egg for a golden glaze. Arrange the tarts on the prepared baking sheet.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Allow the tarts to cool completely on a wire rack before serving.
Tips and Variations:
To make ahead
Prepare the pastry circles and pumpkin mixture up to a day in advance. Store them separately in airtight containers until you’re ready to assemble and bake.
To add extra flavor
Sprinkle a pinch of salt or a few grinds of black pepper onto each tart before baking.
To make a chocolate-dipped version
Melt 1/4 cup of dark chocolate chips in a double boiler. Dip the cooled tarts into the melted chocolate for a sweet and salty treat.
To add some crunch
Sprinkle chopped nuts or shredded coconut onto each tart before baking for added texture.
To make it festive
Use a cookie cutter to cut out shapes like leaves, acorns, or pumpkins from the puff pastry. Arrange them on a platter and serve as a centerpiece at your next fall gathering.
The Perfect Mini Pumpkin Tarts are a delightful dessert perfect for any autumnal gathering or Thanksgiving celebration. These bite-sized treats combine the warmth and coziness of pumpkin pie with the elegance of a French pastry.
To make these tarts, you will need to start by preheating your oven to 375°F (190°C) and preparing your mini tart pans with a non-stick cooking spray. You can find mini tart pans in most baking supply stores or online.
Mix together the ingredients for the crust, which includes all-purpose flour, confectioners’ sugar, unsalted butter, and egg yolks. The dough will come together in a ball once you combine the ingredients with your hands. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
Once chilled, roll out the dough on a lightly floured surface until it is about 1/4 inch thick. Use a cookie cutter or the rim of a glass to cut out circles of dough that are slightly larger than your mini tart pans.
Place each circle of dough into the prepared mini tart pans and press it into the bottom and up the sides of the pan, making sure to get rid of any excess dough. This will create the crust for your tarts.
Mix together the ingredients for the pumpkin filling, which includes pure canned pumpkin, heavy cream, brown sugar, large eggs, vanilla extract, salt, ground cinnamon, and nutmeg. The mixture should be smooth and creamy once you combine the ingredients.
Spoon a small amount of the pumpkin filling into each tart shell, making sure to leave about 1/2 inch of space at the top for the whipped cream or additional toppings.
To make the whipped cream topping, mix heavy cream with confectioners’ sugar and vanilla extract in a bowl until stiff peaks form. Spoon the whipped cream over the pumpkin filling in each tart.
Finally, bake the mini tarts in your preheated oven for 20-25 minutes or until the crust is golden brown and the filling is set. Allow them to cool completely before serving, which will give you a delicate and flaky pastry base that complements the rich flavors of the pumpkin filling.
The Perfect Mini Pumpkin Tarts are an excellent dessert option for fall gatherings and Thanksgiving celebrations due to their delightful combination of warm spices and elegant presentation. They also make great party favors or treats for school lunches when made in large quantities and packaged in cute containers or bags with a ribbon tie or label.
For a more intense pumpkin flavor, use canned pumpkin puree.
To create the perfect mini pumpkin tarts, you’ll need to start by preheating your oven to 400°F (200°C). While the oven is heating up, prepare the ingredients needed for the filling. Canned pumpkin puree provides a richer and more intense pumpkin flavor compared to fresh pumpkin puree.
Pumpkin puree gives an intense pumpkin taste due to its higher concentration of pumpkin solids compared to fresh pumpkin. Use 1/2 cup of canned pumpkin puree and mix it with 1 tablespoon of brown sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon.
Add 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger to the mixture. This spice blend enhances the overall flavor of the pumpkin puree.
Roll out the puff pastry dough on a lightly floured surface, making sure it’s large enough to cut into small squares for mini tarts. Cut the dough into 12 equal-sized squares, about 3 inches (7.5 cm) per side.
Spoon a small amount of the pumpkin mixture onto one half of each square, leaving a 1/2-inch border around the edges. Don’t overfill the pastry as it will spill out during baking.
Brush the borders with some water, and fold the other half of the dough square over the filling to form a triangle or a square shape, depending on your preference. Press the edges together using a fork to seal the tarts.
Place the mini pumpkin tarts on a parchment-lined baking sheet, leaving about 1 inch (2.5 cm) of space between each tart. Brush the tops with some melted butter and bake for 20-25 minutes or until golden brown.
The mini pumpkin tarts are now ready to be served warm or at room temperature. You can dust them with powdered sugar before serving, if desired. Enjoy your perfect mini pumpkin tarts!
To add some extra texture, sprinkle some chopped nuts or shredded coconut on top of the tarts.
The Perfect Mini Pumpkin Tarts are a delightful treat that combines the warmth and spices of pumpkin with the elegance of a mini pastry. These bite-sized tarts are perfect for a fall-themed party, a Thanksgiving dessert, or even as a snack for a cozy evening at home.
To make these delicious treats, you’ll need to start by making the crust. Mix together all-purpose flour, cold butter, and confectioners’ sugar until a dough forms. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes or up to an hour before rolling it out into a thin sheet.
Next, cut out small squares of dough using a cookie cutter or a glass. You should be able to get around 20-25 squares depending on their size. Place each square into a mini muffin tin and press the edges together to form a cup.
Now it’s time for the filling. In a separate bowl, mix together cooked pumpkin puree, brown sugar, heavy cream, eggs, and spices such as cinnamon, nutmeg, and ginger until smooth. Pour the mixture into each tart crust until they’re almost full.
To add some extra texture, sprinkle some chopped nuts or shredded coconut on top of the tarts before baking them in a preheated oven at 375°F (190°C) for around 20-25 minutes or until the edges are golden brown and the filling is set.
Allow the tarts to cool completely before serving. You can dust them with confectioners’ sugar, if desired, or top them with whipped cream and a sprinkle of cinnamon for an extra touch of elegance. The Perfect Mini Pumpkin Tarts are a delicious and adorable dessert that’s sure to impress your family and friends.
Consider using other types of sugar, such as brown sugar or turbinado sugar, for a different flavor profile.
The Perfect Mini Pumpkin Tarts are a delightful and elegant dessert that combines the warm, comforting flavors of pumpkin with the flaky, buttery texture of pastry.
To make these tarts, you’ll need a few key ingredients, including:
- 1 package of frozen mini puff pastry, thawed
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg, beaten (for brushing pastry)
- 1 can of pumpkin puree (15 ounces)
- 2 tablespoons unsalted butter, melted
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut out small squares of pastry, about 3 inches on each side. You should be able to get about 12-15 squares.
In a small bowl, mix together the granulated sugar, cinnamon, nutmeg, and salt. Sprinkle this mixture evenly over the center of each square of pastry, leaving a 1/2 inch border around the edges.
Drizzle a small amount of melted butter over the sugar mixture on each tart, then spoon a small amount of pumpkin puree into the center of each tart. Don’t overfill – you want to leave a little room for the pastry to expand during baking.
Fold the pastry squares in half over the filling to form triangles or rectangles, pressing the edges together to seal. Use a fork to crimp the edges and create a decorative border.
Brush the tops of the tarts with beaten egg for a golden glaze, then bake on the prepared baking sheet for 20-25 minutes, or until the pastry is golden brown and puffed.
Allow the tarts to cool on a wire rack for at least 30 minutes before serving. These are perfect as a dessert, snack, or even as a side dish for a fall-themed dinner party!
Consider using other types of sugar, such as:
- Brown sugar for a richer, deeper flavor
- Turbinado sugar for a slightly caramelized flavor and crunchy texture
You can also experiment with different spices or extracts to create unique flavor profiles. For example:
- Add a pinch of ground ginger for an extra warm, spicy flavor
- Use a teaspoon of vanilla extract for added depth and creaminess
- Mix in some chopped nuts or chocolate chips for added texture and flavor
The possibilities are endless, so don’t be afraid to get creative and experiment with different combinations!
The Perfect Mini Pumpkin Tarts are a delightful and elegant dessert that combines the warmth of pumpkin with the flakiness of a pastry crust. These bite-sized treats are perfect for fall gatherings, Thanksgiving dinner, or even as a special indulgence on a crisp autumn evening.
To make these exquisite mini tarts, you’ll need the following ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup ice water
For the filling:
- 1 cup cooked and mashed pumpkin (canned or fresh)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
To assemble the tarts, follow these steps:
Making the Pastry Dough
In a large bowl, combine flour, confectioners’ sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball.
Chilling the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Rolling Out the Dough
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a cookie cutter or the rim of a glass to cut out circles of dough, about 3 inches in diameter.
Assembling the Tarts
Place a circle of dough into each cup of a mini muffin tin, pressing it into the corners and edges to form a crust. Repeat with the remaining dough.
Filling the Tarts
In a medium bowl, whisk together the pumpkin puree, heavy cream, egg, vanilla extract, cinnamon, and nutmeg until smooth. Spoon a small amount of the filling into each tart shell, mounding it slightly in the center.
Bake the mini tarts at 375°F (190°C) for about 20-25 minutes or until the pastry is golden brown and the filling is set. Allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm, dust with confectioners’ sugar, if desired.
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