Pumpkin Tarts

Pumpkin Tarts / Traditional

RECIPE

Amazing Pumpkin Tarts

INGREDIENTS

For the tart shells

  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 2–3 tablespoons ice-cold water

For the pumpkin filling:

  • 1 cup (240g) pumpkin puree
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (60ml) heavy cream or evaporated milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  • Pinch of salt

BAKING INSTRUCTIONS

  • In a mixing bowl, combine flour and salt.
  • Cut in the cold butter until the mixture resembles coarse crumbs.
  • Add ice water one tablespoon at a time, mixing gently until dough holds together.
  • Shape into a disk, wrap in plastic, and chill for 30 minutes.
  • Preheat oven to 375°F (190°C).
  • Roll out dough on a lightly floured surface to about ⅛ inch thick.
  • Cut into circles and press into muffin tins or tart pans.
  • Prick the bottom with a fork.
  • Prepare the filling
  • In a bowl, whisk together pumpkin puree, brown sugar, cream, egg, vanilla, and spices until smooth.
  • Fill the tart shells about ¾ full with the pumpkin mixture.
  • Bake for 20–25 minutes or until the filling is set and slightly puffed.
  • Cool completely before removing from the pan.

Optional Toppings

  • Whipped cream or maple whipped cream
  • A sprinkle of cinnamon or crushed pecans
  • Drizzle of caramel sauce for a decadent touch

Serving Suggestion

Serve chilled or at room temperature with a warm drink. Perfect for cozy fall days!

Enjoy the Tarts & The Season

Recipe / Pumpkin Tarts