Jack-o'-lantern Tarts
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Martha Stewart Living, October 1998
- Yield Makes 12
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Ingredients
- All-purpose flour, for dusting
- 1 1/2 recipes recipes Pate Brisee (Pie Dough) Pate Brisee
- 1 fifteen-ounce can solid-pack pumpkin puree
- 3 large eggs
- 1/2 cup honey
- 1/4 cup packed light-brown sugar
- 1 cup plus 2 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 large egg yolk
Directions
- On a lightly floured work surface, roll out one disk of dough to a 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet, and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins.
- Roll out third disk of dough to an 1/8-inch thickness, and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet, and transfer to refrigerator. Chill until very firm, about 30 minutes.
- Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells.
- Transfer baking sheet to oven, and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool.
- Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack-o-lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze.
- Transfer baking sheet to oven, and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool.
- When pies and faces have cooled, place one face on each tart.
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really fun & cute holiday idea! i used a different pie filling (dark berries) and used some food coloring to turn the dough orange to make the jack o lantern faces look more like a real pumpkin.
You could probably use non-dairy creamer in place of the heavy cream. I don't know if the soy milk will give you the same consistancy :\
Do you think you could use premade pie dough to make them quicker.
wouldn't it be nice if they listed what hard ware you needed and where you could get them.
Thanks cookiesgalore I will try the butter flavour spray and my soya milk and see what happens....I dont see why it wouldnt work!
BnRsMom- if you can't find metal tart pans, Arcocuisine makes glass tart pans and Nordicware sells a tart pan with 12 fluted cups like a cupcake pan.
I am wondering if these could be made in ramekins w/o a crust, kept in the ramekin and the faces only added so there is less pie crust.
Where can I get fluted tart tins?
and experiment with half the recipe,see which works best. I have used butter flavored cooking spray and dusted it with sugar instead of an eggwash brushing, and it works fine.
and experiment with half the recipe,see which works best. I have used butter flavored cooking spray and dusted it with sugar instead of an eggwash brushing, and it works fine.
HEY! They didn't add my entire comment??? I was saying: My friend is lactose intolerant, she uses soymilk in everything with no problems. I would try substitutes
I know someone that's lactose intolerant
Can you substitute lacteze milk in lieu of heavy cream, as I am lactose intolerant. I also find that brushing the pastry with egg whites makes the dough very hard and tough.