PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious-with no gluten, eggs or dairy! -Chantale Michaud, Guelph, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.
Nutrition Facts : Calories 302 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.
PUMPKIN TARTLETS
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN TART WITH PECAN CRUST
My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.
Provided by Jen
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 16
Steps:
- Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
- Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
- Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
- Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
- Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g
PUMPKIN-PECAN TART
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch round tart
Number Of Ingredients 15
Steps:
- Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
- Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
- Increase oven temperature to 425 degrees.
- Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
- Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
- Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.
PUMPKIN-CARAMEL TART WITH TOASTED-HAZELNUT CRUST
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Provided by Alison Roman
Categories Bon Appétit Dessert Pumpkin Hazelnut Tart Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 20
Steps:
- Crust:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about some stubborn bits remaining).
- Pulse flour, sugar, salt, and 3/4 cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle 3 Tbsp. ice water over and mix, adding another splash or so of water if needed, just to bring dough together.
- Using your fingers, press dough evenly 1 1/2"-2" up the sides and then into the bottom of pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes.
- Bake crust until golden but not totally baked through, 15-20 minutes. Transfer to a wire rack and let cool 10 minutes.
- Filling and assembly:
- Meanwhile, bring cream of tartar, 1 cup granulated sugar, and 2 Tbsp. water to a boil in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat to mediumhigh and cook, swirling pan occasionally (do not stir), until caramel is a deep amber color, 8-10 minutes. Remove from heat. Whisking constantly, carefully add cream (mixture will be extremely hot and will bubble vigorously); whisk until smooth. Let caramel cool slightly in pot.
- Whisk pumpkin purée, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust.
- Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30-35 minutes. Transfer to a wire rack and let cool in pan.
- Meanwhile, coarsely chop reserved 1/2 cup hazelnuts and cook in a small skillet over medium heat with remaining 1/4 cup sugar and 1 Tbsp. water, stirring constantly, until sugar caramelizes and evenly coats hazelnuts. Transfer caramelized hazelnuts to a sheet of parchment paper and let cool completely. Coarsely chop. Scatter caramelized hazelnuts over tart and serve with whipped cream.
- Do ahead
- Tart (without nuts) can be made 2 days ahead; cover and chill. Hazelnuts can be caramelized 2 days ahead; store airtight at room temperature.
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
PERFECT NUT CRUST
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart or one 8-by-11-inch tart
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.
PUMPKIN TARTLETS
Make and share this Pumpkin Tartlets recipe from Food.com.
Provided by Enjoy Life Foods
Categories Tarts
Time 20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 1) Preheat oven to 350°F.
- 2) Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.
- 3) Lightly grease a muffin pan or line with muffin liners.
- 4) Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
- 5) To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
- 6) In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.
- 7) Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).
- 8) Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.
- *To crumble granola, process lightly in a food processor or place in a plastic bag and lightly pound out with a rolling pin.
Nutrition Facts : Calories 284.9, Fat 15.3, SaturatedFat 2.6, Sodium 138.4, Carbohydrate 35.6, Fiber 2.2, Sugar 15.2, Protein 2.4
PINE NUT TART
Provided by Michael Symon : Food Network
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
- Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
- Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
- Reduce the oven temperature to 325 degrees F.
- Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
- Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.
PUMPKIN PIE WITH SPICED NUT CRUST
Make and share this Pumpkin Pie With Spiced Nut Crust recipe from Food.com.
Provided by LMillerRN
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie Filling:.
- Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
- Spiced Nut Crust:.
- Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
More about "nut crust for pumpkin tartlets recipes"
PUMPKIN PIE WITH DATE-NUT CRUST - JAZZY VEGETARIAN
From jazzyvegetarian.com
BEST PUMPKIN TART RECIPE - HOW TO MAKE PUMPKIN …
From delish.com
VEGAN PUMPKIN TARTS (GLUTEN-FREE!) - DETOXINISTA
From detoxinista.com
DELICIOUS PUMPKIN CHEESECAKE TARTLETS WITH A COOKIE …
From kudoskitchenbyrenee.com
TIGER NUT FLOUR PIE CRUST {GRAIN-FREE, VEGAN}
From powerhungry.com
PUMPKIN TART WITH PISTACHIO CRUST AND BRITTLE RECIPE
From redbookmag.com
HOW TO MAKE A NUT PIE CRUST | BETTER HOMES & GARDENS
From bhg.com
SWEET TARTLET DOUGH - RECIPE - FINECOOKING
From finecooking.com
PUMPKIN NUT CUPS RECIPE - RECIPES.NET
From recipes.net
NUTS ABOUT BUTTERSCOTCH TARTLETS - RECIPE - FINECOOKING
From finecooking.com
CRANBERRY NUT TARTS RECIPE - JOYOFBAKING.COM *TESTED …
From joyofbaking.com
CREAMY PUMPKIN TART WITH HOMEMADE CRUST | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory Dessert
PUMPKIN TART WITH TOASTED NUT CRUST - LACTO OVO VEGETARIAN …
From fooddiez.com
10 BEST NUT CRUST CHEESECAKE RECIPES | YUMMLY
From yummly.com
PUMPKIN TARTS WITH CHAI HAZELNUT CRUST (VEGAN) - VEGGIE DESSERTS
From veggiedesserts.com
CHOCOLATE TART WITH NUT CRUST RECIPE | MYRECIPES
From myrecipes.com
NO-BAKE PUMPKIN PIE TART WITH CANDIED NUT TOPPING [VEGAN]
From onegreenplanet.org
CARAMEL NUT TART WITH CINNAMON CRUST | LAST INGREDIENT
From lastingredient.com
THANKSGIVING PUMPKIN PIE WITH GINGERSNAP CRUST - GARLIC & ZEST
From garlicandzest.com
SPICED PUMPKIN TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MINI PUMPKIN PIE TARTS WITH A SUNFLOWER COOKIE CRUST (NUT-FREE, …
From ohsheglows.com
PUMPKIN PIE TARTS - PUMPKIN TARTS - THE PERFECT THANKSGIVING …
From delightfulemade.com
PUMPKIN TART WITH A GINGERSNAP COOKIE CRUST RECIPE
From foodnewsnews.com
PUMPKIN PIE TART WITH OAT CRUST | FORKS OVER KNIVES
From forksoverknives.com
CARAMELIZED-HONEY NUT AND SEED TART RECIPE | BON APPéTIT
From bonappetit.com
ANY NUT TART | KING ARTHUR BAKING
From kingarthurbaking.com
WALNUT CRUST PUMPKIN PIE - A FAMILY FEAST®
From afamilyfeast.com
MIXED FRUIT TARTLETS WITH RAW DATE AND NUT CRUST
From forksoverknives.com
PUMPKIN PIE TARTLETS - BETR HEALTH
From betrhealth.com
PUMPKIN CHOCOLATE TARTS WITH PEPITA CRUST - VINTAGE KITTY
From vintagekitty.com
GUILTLESS PUMPKIN TARTLETS - THE NAKED FOOD LIFE
From thenakedfoodlife.com
PUMPKIN TART WITH ANISE-SEED CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE PUMPKIN TART WITH GINGERSNAP CRUST - COMPLETELY …
From completelydelicious.com
EASY PUMPKIN PIE TARTLETS (MINI TARTS!) - ALEKA'S GET-TOGETHER
From alekasgettogether.com
NUT CRUST FOR PIE - THERESCIPES.INFO
From therecipes.info
NUT PIE CRUST - GLUTEN FREE & MORE
From glutenfreeandmore.com
EASY PUMPKIN TART - THE LITTLE EPICUREAN
From thelittleepicurean.com
MAKE A PUMPKIN TART WITH NUTTY STREUSEL | THE DIY MOMMY
From thediymommy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love