What is the best way to store pumpkin tarts?

Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Reheat in the oven for a crisp crust. Avoid microwaving as it can make the crust soggy.

Can I use fresh pumpkin instead of canned?

Fresh vs. Canned : Fresh pumpkin has a more intense flavor but requires extra preparation, such as roasting and pureeing. Canned pumpkin is convenient and just as tasty, but make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.

How do I make the tart crust flakier?

Cold Ingredients : Use very cold butter and ice water. Chill the dough before rolling out. You can even chill the flour to ensure that all components stay cold. Layering Technique : When mixing the dough, leave some pea-sized pieces of butter intact to create layers during baking that make the crust flakier.

Why did my pumpkin filling crack after baking?

Overbaking : Cracks are usually a sign of overbaking. Remove the tarts when the center is still slightly wobbly. Cooling them slowly at room temperature can also help prevent cracks from forming. Sudden Temperature Changes : Avoid sudden temperature changes. Do not open the oven door too often, and allow the tarts to cool gradually to avoid cracks.

Can I make these tarts ahead of time?

Make-Ahead Tips : Prepare the crust and filling separately a day ahead. Assemble and bake the day you plan to serve. You can also bake the tarts in advance and store them in the fridge or freezer. Reheating : If reheating from frozen, place the tarts in a 350°F oven for about 15-20 minutes, or until heated through.

Pumpkin Tarts Sally Recipe Ultimate Guide

Description

Pumpkin Tarts Sally Recipe is a delightful fall dessert featuring mini tart shells filled with a creamy pumpkin-spiced filling made from pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. These bite-sized tarts are baked to perfection and topped with whipped cream, making them an ideal treat for holiday gatherings or a cozy autumn dessert. Perfectly spiced, quick to prepare, and packed with the flavors of the season!

Ingredients

Scale

1 package refrigerated pie crusts (or homemade)
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
Whipped cream for topping (optional)

Instructions

Preheat the oven to 375°F (190°C). Roll out the pie crust and cut out circles to fit into a muffin tin to form mini tart shells.
In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, heavy cream, eggs, and vanilla extract until smooth.
Spoon the pumpkin mixture into the prepared tart shells, filling each about 3/4 full.
Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
Let the tarts cool completely before serving. Top with whipped cream if desired.

Notes

Main Ingredients: Canned pumpkin puree, brown sugar, spices (cinnamon, nutmeg, ginger, cloves), heavy cream, and eggs.
Preparation: Use refrigerated pie crusts to form mini tart shells in a muffin tin. Fill with a spiced pumpkin mixture.
Baking Time: Bake for 20-25 minutes until the filling is set and crust is golden.
Serving: Top with whipped cream for a festive touch.
Perfect for Fall: Quick and easy mini tarts with all the flavors of pumpkin pie, ideal for fall or holiday gatherings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 tarts
Calories: 210 kcal

Keywords: Pumpkin Tarts Sally Recipe