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?
4 1/2 Tbsp sugar
2 1/2 tsp salt
1 1/2 cups unsalted butter, cut into small pieces
2 large egg yolks
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.
Each serving has:
|Total Fat||32.8 g|
|Total Carbohydrate||52.4 g|