Delicious Pumpkin Tarts

November 01, 2013

122

For the last 13 years or so, I have made these Pumpkin Tarts every year and I have to say they are AMAZING. Remember how I said it is easy to burn out on Fall treats? Ok, ignore that for today. It’s Pumpkin overload and I LOVE it!!

For the tart dough (Pate Brisee):

1 1/4 C all-purpose flour
1/3C confectioners sugar
1/2 tsp. salt
10 tbsp chilled unsalted butter, cut into pieces
2 egg yolks, lightly beaten w/1 tbsp ice water

For the pumpkin filling:

1 C light brown sugar, packed
1 tbsp cornstarch
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 C cups canned pumpkin filling (I use one 15 oz. can)
3 lg. eggs, lightly beaten, plus 1 egg for glaze
1 1/2 C evaporated milk
1 tbsp heavy cream (for glaze)

For the Pate Brisee (tart dough): In a food processor (you can also use a stand mixer), add the flour, sugar and salt, and pulse to combine. Add the cold butter and mix just until pea sized crumbs are...
See the full directions on my site

Nutritions

Calories
1674

Sodium
314mg
13% DV

Fat
146g
224% DV

Protein
10g
21% DV

Carbs
65g
22% DV

Fiber
4g
16% DV

Baked