Pecan Pumpkin Tartlets Recipes

PUMPKIN-PECAN TART

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.

PECAN PUMPKIN TARTLETS

Steps:

• Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside.
• In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet.
• Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.

PUMPKIN TARTLETS

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.

PUMPKIN TART WITH PECAN CRUST

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.

PUMPKIN TART WITH PECAN CRUST

Steps:

• Preheat oven to 375 degrees.
• Spray a 9 inch pie plate.
• Spread nuts over a baking pan.
• Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
• Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
• Mix into dry ingredients to form a soft dough.
• Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Using a whisk, dissolve the cornstarch in the milk.
• Add pumpkin, 1/2 cup maple syrup, salt and spices.
• Blend until smooth.
• Pour filling into crust, and smooth the top.
• 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.
• Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.