On Air 05:00 - Homemark
Next 08:00 - Money for Nothing

Pumpkin Pie Butter Tarts

Yield: 12 servings

Ingredients

For the pastry:

  • 3 cups of flour
  • 1 cup of sugar
  • 1 freshly grated whole nutmeg
  • ½ tsp of salt
  • 1 cup of frozen butter, grated
  • ½ cup of ice water

For the filling:

  • 2 cups of canned pumpkin puree
  • 1 cup of brown sugar
  • 2 eggs
  • 1 tsp of vanilla
  • ½ cup of butter, melted
  • 1 freshly grated whole nutmeg
  • ½ tsp of allspice
  • 1 tsp of ground cinnamon
  • ½ tsp of ground cloves
  • 1 Tbsp of freshly grated frozen ginger
  • 2 Tbsp of flour

For the crumble topping:                                                    

  • ½ cup of flour
  • ½ cup of pumpkin seeds
  • ½ cup of brown sugar
  • 1 tsp of grated nutmeg
  • ¼ cup of butter

Method

Preheat your oven to 400°F and turn on your convection fan if you have one.

For the pastry:

In a large bowl whisk together the flour, sugar, nutmeg and salt. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour. Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together. Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles. Fit them into a lightly oiled muffin tin. Freeze any leftover pastry for your next baking project.

 

For the filling:

Add all the ingredients to a large bowl and whisk together until well blended. Fill the prepared pastry shells.

 

For the crumble topping:

Toss together flour, seeds, brown sugar, nutmeg and butter. With your hands work the butter into the dry mixture for a crumbly consistency.

Top each filled tart with crumble. Bake until puffed and nicely browned, about 20 minutes.