Thursday, November 17, 2011

Recipe: Rustic Pumpkin Tartlets

I was craving pumpkin pie the other day, but I really didn't want to make an entire pie (I would eat the entire pie), so I made some pumpkin tartlets instead, and they were super yummy!


Start by mixing the powdered sugar and flour together, cut the cold butter in with a pastry blender or two knives, you could also pulse it in a food processor, you want the butter and flour to resemble course crumbs.

Add in the ice water, a tablespoon at a time gently mixing to combine.  Add enough water to make a stiff dough that is not sticky.

These are the tart shells and the cookie cutter I used.

Mix the pumpkin puree, brown sugar and spices, whisk to combine.  Cook over medium heat until thick, about 5 minutes. Add the milk, cream and vanilla, whisk to combine and heat until just simmering and remove from heat.

Press dough into each tart shell and up the sides, press a piece of foil on top of the dough, and bake for  minutes at 375 degrees for five minutes.  
Crack the eggs into a blender and mix for 5 seconds.  With the blender running, slowly add half of the hot pumpkin mixture.  Stop the blender and add the remaining pumpkin mixture and blend until uniform, about 30 seconds longer.  Poor the hot mixture into the the shells and bake at 400 degrees for 10 minutes.

Roll out a small amount of dough and cut leaves out of the dough. Use a knife to imprint "veins" into each leaf.  Once the tartlets have baked for 10 minutes, remove from the oven and place the leaves on the top of each one and bake for 10-15 minutes longer or until the centers are set.  

Allow to cool and enjoy!

You can also top with a dollop of whipped cream for a special treat!

Rustic Pumpkin Tartlets
makes 14

Dough:
1/2 cup butter, cold
1 1/2 cup all purpose flour
1/4 cup powdered sugar
ice water

Filling:
7 ounces pumpkin puree
1/2 cup packed dark brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves
1/3 cup heavy cream
1/3 cup whole milk
1 tsp vanilla extract
2 large eggs

1.  Combine the flour, sugar and butter in a bowl and cut the butter into the flour using a pastry blender, two knives or pulse in a food processor until the mixture resembles course crumbs.  Add the water, 1 tablespoon at a time until you have a stiff, but soft dough.  Preheat your oven to 375 degrees and place a walnut sized amount of dough in each tart shell, press into the bottom and up the sides.  Place a piece of foil on top of each piece of dough, bake for 5 minutes and remove foil. Roll out a small amount of dough and cut out leaves from the dough, make "veins" in them with a knife if desired.

2.  Whisk together the pumpkin puree, brown sugar, spices and salt until completely combined.  Place in a saucepan over medium heat and cook for 5 minutes or until thick, stirring often.  Add the milk, cream and the vanilla and whisk to combine.  Cook just until it starts to bubble.

3.  In a blender or food processor, process the eggs until uniform, about 5 seconds.  With the blender running, add half of the hot pumpkin mixture and blend until combined.  Stop the blender and add the rest of the pumpkin and process 30 seconds longer.  Increase the oven temperature to 400 degrees.

4.  Immediately pour the hot pumpkin mixture into the tart shells, bake for 10 minutes and remove.  Place the dough leaves on the top of each tart and bake for 10-15 minutes more, or until the center is set.  Allow to cool before serving.

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