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 TARTS
Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.
Provided by Cookie Queen
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 48
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
- To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
- Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
- Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
- Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g
SAVORY PUMPKIN TART
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Provided by Melissa Clark
Categories dinner, appetizer, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
- To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
- The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
- On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
- Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
- Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 384 milligrams, Sugar 4 grams, TransFat 1 gram
PUMPKIN PATCH TARTS
My son's favorite Thanksgiving recipe!
Provided by the4taals
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g
PUMPKIN TARTS
you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!
Provided by spiritussancto
Categories Tarts
Time 45m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
- while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
- pour liquid filling into tart shells.
- bake at 375 for about 30 min or until set but not dry.
PUMPKIN TARTLETS
Provided by Sandra Lee
Categories dessert
Time 2h25m
Yield about 48 tartlets
Number Of Ingredients 15
Steps:
- Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
- Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
- Set aside.
- Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
- In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
- Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
- To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
- In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.
GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
NO-BAKE PUMPKIN TARTS
This recipe came from my Kindergarten teacher back in the 70's and it has been a family favorite ever since. It is light and fluffy, and a nice change from regular pumpkin pie. This recipe also makes enough for one pie if you don't want to make tarts.
Provided by pastawendy
Categories Dessert
Time 25m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients (except for tart shells) in a pot.
- Cook over medium heat, stirring regularly until it comes to a boil.
- Simmer for 5 to 10 minutes, stirring regularly.
- Pour into baked tart shells or pie crust.
- Allow to cool. Filling will set as it cools.
- Top with whipped cream or Cool Whip if you wish and serve.
MAPLE-PUMPKIN TART
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 14
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add egg yolk. With machine running, add ice water. Pulse just until dough is crumbly but holds together when squeezed. Wrap dough in plastic and flatten into a disk. Refrigerate until firm, 1 hour (or up to overnight).
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round. Place in an 11-inch fluted tart pan with a removable bottom; trim any excess. Prick dough all over with a fork. Freeze 15 minutes. Place a sheet of parchment paper over dough and fill with pie weights or dry beans. Bake until crust feels dry and flaky, 20 minutes. Remove parchment and weights; bake until crust is light golden brown, 8 to 10 minutes. Let cool completely in pan on a wire rack.
- Meanwhile, make filling: In a large bowl, whisk together butter, maple syrup, eggs, cream, salt, pumpkin puree, and lemon zest. Fold in breadcrumbs and pour filling into tart shell. Bake until filling is set and a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool 30 minutes in pan on wire rack before serving.
Nutrition Facts : Calories 411 g, Fat 22 g, Fiber 2 g, Protein 5 g
CHOCOLATE-PUMPKIN TART
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
- Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
- In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
- Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.
Nutrition Facts : Calories 250 g, Fat 13 g, Fiber 2 g, Protein 3 g
UPSIDE-DOWN PUMPKIN PECAN TARTS
These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. -Darlene Buerger, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 tarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.
Nutrition Facts : Calories 487 calories, Fat 34g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
More about "pumpkin tarts recipes"
MINI PUMPKIN TARTS RECIPE | LAND O’LAKES
From landolakes.com
3.9/5 (13)Calories 130 per servingServings 36
- Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
- Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
- Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
BEST PUMPKIN TART RECIPE - HOW TO MAKE PUMPKIN …
From delish.com
5/5 (1)Category Dessert
MINI PUMPKIN TARTS | CANADIAN LIVING
From canadianliving.com
MINI PUMPKIN TART CANAPéS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PUMPKIN PIE POP TARTS - RECIPE GIRL
From recipegirl.com
DARK CHOCOLATE PUMPKIN TART - THE BAKERMAMA
From thebakermama.com
HARVEST PUMPKIN TARTS - EAGLE BRAND
From eaglebrand.com
VEGAN PUMPKIN TARTS (GLUTEN-FREE!) - DETOXINISTA
From detoxinista.com
PUMPKIN TART RECIPE WITH GINGERBREAD CRUST - GREEDY …
From greedyeats.com
PUMPKIN TARTS RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
PUMPKIN TART | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PUMPKIN TART RECIPE - LOS ANGELES TIMES
PUMPKIN PIE TARTS - PUMPKIN TARTS - THE PERFECT THANKSGIVING …
From delightfulemade.com
PUMPKIN TART - ENJOY A DELICIOUS SOUTH AFRICAN SIDE DISH
From thesouthafrican.com
SPICED PUMPKIN TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN PIE TARTS - MY COUNTRY TABLE
From mycountrytable.com
FRESH PUMPKIN TARTLETS - READER'S DIGEST CANADA
From readersdigest.ca
PUMPKIN TART WITH HOMEMADE CRUST - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
EASY MINI PUMPKIN PIE TART RECIPE - PINTEREST
From pinterest.ca
MINI PUMPKIN PIES - MY ORGANIZED CHAOS
From myorganizedchaos.net
BEST PUMPKIN CREME BRULEE TARTS RECIPES - FOOD NETWORK
From foodnetwork.ca
EASY PUMPKIN TART - THE LITTLE EPICUREAN
From thelittleepicurean.com
CANADIAN LIVING'S BEST PUMPKIN RECIPES | CANADIAN LIVING
From canadianliving.com
PUMPKIN CHEESECAKE TARTS | VERY BEST BAKING
From verybestbaking.com
SAVOURY PUMPKIN TARTLETS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
PUMPKIN TARTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
YUMMY KETO PUMPKIN TART RECIPE » HOMEMADE HEATHER
From homemadeheather.com
15 TASTY PUMPKIN RECIPES | BETTER HOMES AND GARDENS
From bhg.com.au
MINI PUMPKIN TARTS WITH CARAMEL DRIZZLE | CTV NEWS
From regina.ctvnews.ca
CARAMELISED ONION, FETA & ROAST PUMPKIN TART - BAKE PLAY SMILE
From bakeplaysmile.com
HEAVENLY HARVEST PUMPKIN TARTS - EAGLE BRAND
From eaglebrand.ca
PUMPKIN PIE TARTS - CHEF MICHAEL SMITH
From chefmichaelsmith.com
EASY PUMPKIN PIE TARTLETS (MINI TARTS!) - ALEKA'S GET-TOGETHER
From alekasgettogether.com
PUMPKIN TART RECIPE | PUMPKIN TARTS RECIPE, PUMPKIN TARTS, …
From pinterest.ca
PUMPKIN TART WITH RICOTTA AND ONION - A BAKING JOURNEY
From abakingjourney.com
VANILLA-BOURBON PUMPKIN TART RECIPE | MYRECIPES
From myrecipes.com
EASY MINI PUMPKIN PIE TART RECIPE - MOMMY MOMENT
From mommymoment.ca
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #pies-and-tarts #tarts #desserts #vegetables #easy #beginner-cook #potluck #fall #holiday-event #vegetarian #pies #food-processor-blender #dietary #halloween #seasonal #squash #taste-mood #sweet #to-go #equipment #small-appliance #number-of-servings
You'll also love