Pumpkin Pecan Tarts

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Decadently rich, thin slices of these little tarts are all that you need, with flavored whipped cream or ice cream, of course.

Ingredients

For the tarts:

  • Two 10-inch homemade pie crusts
  • 3 large eggs
  • One 15-ounce can pumpkin purée
  • ½ cup sugar
  • ¼ cup firmly packed dark brown sugar
  • ½ cup dark corn syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 cup pecans, coarsely chopped

For the topping:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon or dark rum

Tools:

  • Six 3-inch mini tart pans

Directions

For the tarts:

Preheat the oven to 350 degrees.

Roll the pie dough into six 4-inch circles and line the mini tart pans; crimp the edges. Place pans on baking sheets for ease in removing tarts from oven.

In a medium bowl, beat the eggs, pumpkin purée, sugars, corn syrup, butter, flour, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour the mixture into the prepared pie crusts. Sprinkle the pecans over top. Bake on the middle rack of the oven for 35-40 minutes until the center is set. Cool for at least 1 hour before slicing; refrigerate until ready to serve.

For the topping:

Beat the cream with powdered sugar, vanilla extract, and bourbon or rum until stiff peaks form.* Chill until ready to serve. 

Recipe Details

Serves 6

*Note: To test, hold your whisk straight up in the air. If the cream curls over and forms a firm hook, you are done.

Adapted from “Small Sweet Treats” by Marguerite Marceau Henderson (Gibbs Smith, 2011)

 
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Categories: Sweet Pies, Sweet Side of Pies, Uncategorized | Leave a comment

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