Rating: 3.83 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets added flavor from cinnamon, cloves, and ginger. It's a festive, fall upgrade to an absolute classic dessert.

Martha Stewart Living, October 1998

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

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Reviews (13)

12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/29/2011
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.
Rating: Unrated
10/12/2009
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 :\
Rating: Unrated
10/15/2008
Do you think you could use premade pie dough to make them quicker.
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Rating: Unrated
10/15/2008
wouldn't it be nice if they listed what hard ware you needed and where you could get them.
Rating: Unrated
10/04/2008
Thanks cookiesgalore I will try the butter flavour spray and my soya milk and see what happens....I dont see why it wouldnt work!
Rating: Unrated
10/04/2008
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.
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Rating: Unrated
10/04/2008
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.
Rating: Unrated
10/04/2008
Where can I get fluted tart tins?
Rating: Unrated
10/04/2008
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.
Rating: Unrated
10/04/2008
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.
Rating: Unrated
10/04/2008
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
Rating: Unrated
10/04/2008
I know someone that's lactose intolerant
Rating: Unrated
10/04/2008
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.