Autumn is in the air, and what better way to celebrate the season than with these adorable and delicious mini pumpkin tarts? These individual treats are perfect for a cozy night in, a Thanksgiving gathering, or even a festive fall party. Forget complicated baking – this recipe is surprisingly easy, making it ideal for both beginner bakers and seasoned pros looking for a quick and impressive dessert. Get ready to impress your family and friends with these healthy and homemade culinary delights!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll and cut: On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Use a 3-inch cookie cutter or a small bowl to cut out circles.
- Press into muffin tins: Gently press the dough circles into the cups of a mini muffin tin.
Making and Baking the Tarts:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a separate bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, eggs, and vanilla extract until smooth.
- Fill the crusts: Fill each mini tart shell with the pumpkin mixture, filling almost to the top.
- Bake: Bake for 15-20 minutes, or until the filling is set and the crust is golden brown.
- Cool: Let the mini pumpkin tarts cool completely in the muffin tin before removing them.
Tips for the Best Mini Pumpkin Tarts:
- Use cold ingredients: Cold butter is crucial for a flaky crust. Make sure your butter and water are well chilled.
- Don't overmix the dough: Overmixing will develop the gluten in the flour, resulting in a tough crust.
- Blind bake (optional): For an extra-crisp crust, you can pre-bake the tart shells for 8-10 minutes before adding the filling. Line them with parchment paper and fill with pie weights or dried beans to prevent puffing.
- Adjust sweetness: If you prefer a less sweet tart, reduce the brown sugar by 1-2 tablespoons.
Variations:
- Spiced Pecan Topping: Sprinkle chopped pecans and a little extra cinnamon over the filling before baking.
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the tarts for an extra decadent touch.
- Cream Cheese Frosting: Top with a dollop of cream cheese frosting for a creamy, tangy contrast.
Nutritional Information (per tart, approximate):
Calories: 150-180 Fat: 8-10g Saturated Fat: 5-7g Carbohydrates: 20-25g Sugar: 10-12g Protein: 2-3g
These nutritional values are estimates and may vary depending on the specific ingredients used.
These mini pumpkin tarts are a delightful autumnal treat that's perfect for any occasion. Enjoy the delicious flavors of fall with this easy and satisfying recipe! Happy baking!