Pumpkin Tartlets

by Carole Walter
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You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot.Yields 12 tartlets.

1 large egg yolk
2/3 cup canned pumpkin purée (not pumpkin pie filling)
1/3 cup heavy cream
1/4 cup packed light brown sugar
1/2 tsp. grated orange zest
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. table salt
A few dashes ground cloves
12 muffin cups lined with Sweet Tartlet Dough

Position a rack in the lower third of the oven and heat the oven to 375°F.

Put all the ingredients except the dough in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.

Bake until the pastry is golden brown, 30 to 35 min. Let cool on a wire rack for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Make Ahead Tips

You can fill and bake the tartlets up to four weeks ahead and freeze them. To do this, put the baked and cooled tartlets on a shallow pan and freeze until firm, then layer them between waxed paper in an airtight container. Baked tartlets will also hold for three days in the fridge, wrapped in waxed paper and then foil (not plastic wrap). To refresh, bake the tartlets uncovered at 325°F until warm, 5 to 7 min. if refrigerated; 12 to 15 min. if frozen.
From Fine Cooking 41, pp. 48
October 1, 2000

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by paintchipgirl, 11/14/2008These are very tasty and really cute. I made them for my daughter's preschool class for their Thanksgiving feast. They were the perfect size. I even made a little leaf cut out cookie from the spare dough to decorate the top. The dough is delicious and easy to handle, especially if you use a tart tamper.