New This Month

Jack-o'-Lantern Tarts

12

These pumpkin tarts are sure to put a smile on everyone's face.

  • Yield: Makes 12

Source: Martha Stewart Living, October 1998

Ingredients

  • All-purpose flour, for dusting
  • Pate Sucree
  • 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

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

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

Cook's Notes

It is best to make 2 recipes of pate brisee and freeze the remainder for use in a future single-crust pie.

Reviews Add a comment

  • neatonita
    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.
    Reply
  • emostargrl
    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 :\
    Reply
  • radquilter
    15 OCT, 2008
    Do you think you could use premade pie dough to make them quicker.
    Reply
  • annetrent
    15 OCT, 2008
    wouldn't it be nice if they listed what hard ware you needed and where you could get them.
    Reply
  • tourtes
    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!
    Reply
  • auntiemaryann
    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.
    Reply
  • deweydame
    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.
    Reply
  • BnRsMommy
    4 OCT, 2008
    Where can I get fluted tart tins?
    Reply
  • cookiesgalore
    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.
    Reply
  • cookiesgalore
    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.
    Reply