These pumpkin tarts are sure to put a smile on everyone's face.
- Yield: Makes 12
Source: Martha Stewart Living, October 1998
- 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
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.