No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Jack-o'-lantern Tarts

It is best to make two recipes of pate brisee and freeze the remainder for use in a future single-crust pie.

  • yield: Makes 12


  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Transfer baking sheet to oven, and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool.

  7. Step 7

    When pies and faces have cooled, place one face on each tart.

Martha Stewart Living, October 1998

Reviews (13)

  • 29 Jun, 2011

    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.

  • 12 Oct, 2009

    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 :\

  • 15 Oct, 2008

    Do you think you could use premade pie dough to make them quicker.

  • 15 Oct, 2008

    wouldn't it be nice if they listed what hard ware you needed and where you could get them.

  • 4 Oct, 2008

    Thanks cookiesgalore I will try the butter flavour spray and my soya milk and see what happens....I dont see why it wouldnt work!

  • 4 Oct, 2008

    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.

  • 4 Oct, 2008

    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.

  • 4 Oct, 2008

    Where can I get fluted tart tins?

  • 4 Oct, 2008

    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.

  • 4 Oct, 2008

    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.

  • 4 Oct, 2008

    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

  • 4 Oct, 2008

    I know someone that's lactose intolerant

  • 4 Oct, 2008

    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.