Pumpkin Tart With Anise Seed Crust Recipes

PUMPKIN TARTLETS

Pumpkin Tartlets image

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

Ingredients

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional

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 ANISE-SEED CRUST

Pumpkin Tart with Anise-Seed Crust image

Provided by Maggie Ruggiero

Categories Dessert Bake Christmas Thanksgiving Spice Pumpkin Fall Christmas Eve Potluck Seed Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

For pastry:
Sweet pastry dough
1 tablespoon anise seeds
Pumpkin filling:
1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling)
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/3 cups heavy cream
Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
Accompaniment: lightly sweetened whipped cream

Steps:

Make tart shell:
Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
Preheat oven to 375°F with rack in middle.
Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
Fill and bake tart:
Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)

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