Pumpkin tarts: the final frontier
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Author: Alison Broverman Status: published Published: Oct 23,2009 license cc-by-nc-sa tags: baking, food, recipes, pumpkin tarts,
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Share on TwitterThe delicious final product. Seriously, people. Whoever wrote the Eagle Brand 1927 cookbook knew from pumpkin tarts.
And they're easy!
For the filling, whisk together 1 1/4 cups of condensed milk (a 300 mL can), 1 1/2 cups of pumpkin puree, an egg, 1/4 tsp each of nutmeg and cinnamon and 1 tsp of vanilla.
You can either buy pastry shells (lazy bastard), or you can make your own pastry. I like my friend Ann's classic recipe:
Cut 1 cup of butter into 3 cups of flour. Combine 2 egg yolks, a squeeze of lemon juice and about 1/3 cup of ice water (give or take). Whisk it into the butter/flour combination with a fork until the dough starts to stick together, then pat it ito a mass with your hands, wrap it in plastic wrap and refrigerate for at least an hour. When it's out of the fridge, roll it out to "earlobe thickness" (I know, but it's weirdly accurate) and cut out 3 inch circles (I use a conveniently sized glass). Tuck the pastry into an oiled muffin tray, pour in the filling, and bake at 375*F for about 20 minutes (the pastry turn a lovely golden colour).
