Saturday, March 08, 2008

They're just minis

Everything's cuter when its little isn't it? And as much as I LOVE pumpkin pies, storage is always a problem since I can't eat the whole thing in one sitting. I decided I could do mini pies, or tartlets (even the name is cute right? I'm thinking of changing my name to Katelet, just so I can be equally as cute). So I swung by my local Bed Bath and Beyond and picked up some eensy weensy little tartlet rounds. I'm oh so exited to use them for a host of other projects too.

I didn't make anything fancy or difficult, but in honor of pumpkin week just made little pumpkin tartlets. Nevertheless, sometimes plain and easy is tasty. Actually that's true of most things. And this is for sure the best way to use pumpkin in terms of comfort food. Think about it. Even the thought of pumpkin tartlets is making you smile, isn't it? And who doesn't love to smile?

Pumpkin Tartlets
3 3/4 cups AP flour
4 1/2 Tbsp sugar
2 1/2 tsp salt
1 1/2 cups unsalted butter, cut into small pieces
2 large egg yolks
ice water
1 can solid packed pumpkin
1 cup plus heavy cream
3 large eggs
1/2 cup honey
1/4 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

1) Combine flour, sugar, and 1 1/2 tsp salt in a food processor.
2) Add butter, and pulse until mixture resembles a coarse meal.
3) With machine running, add egg yolks in a slow, steady stream.
4) Add water, a little at a time, until dough just comes together. Divide dough in half, shape into disks. Wrap each in plastic and refrigerate at least 2 hours.
5) Place 1 disk of dough on a lightly floured surface. Roll out to 1/8 in. thick. Cut out six 6 in. rounds. Fit rounds into six tartlet pans. Trim dough flush with tops. Refrigerate on baking sheet 30 minutes. Repeat with second disk of dough.
6) Preheat oven to 375. Whisk pumpkin, cream, whole eggs, honey, sugar, salt, and spices in large bowl. Divide among tart shells. Bake tarts on baking sheets until edges are golden brown and filling has set, about 30 miuntes. Let cool on wire racks.

Serves 12
Each serving has:
Calories 523.8
Total Fat 32.8 g
Cholesterol 176.6 mg
Sodium 515.9 mg
Potassium 125.2 mg
Total Carbohydrate 52.4 g
Protein 6.8 g


  1. too cute. and such perfect portions. i may need to do this next time i have a hankering for pumpkin pie since the hubs doesn't like it. much easier and cuter to distribute!

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  3. They look delicious Katelet! Like, seriously wicked good!

  4. I really wish we were neighbors. Then I could eat your food AND play with your dog.

  5. I love the individual portions of this recipe - very cool idea. A really fun way to serve pumpkin pie/tart for dessert with endless plating potential.

  6. Oh so freaking cute. I love mini food. Those look so good! I like when people try and advertise their blogs or web sites in the comments.

  7. adorable! i'll take pumpkin pie in any shape or form anyday :)

  8. Everything is way cuter when it's mini... and somehow it's always much more fun to eat too! These look fab! I could munch a whole load of them!

  9. you already ARE cute, katelet!