Description
A delightful recipe for Pumpkin Pecan Tarts, perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pecans, chopped
- 1/4 cup brown sugar
- 1 tablespoon maple syrup (optional)
- Whipped cream (for serving, optional)
Instructions
- Prepare the tart crust by mixing flour, sugar, and salt, then adding butter until crumbly. Add ice water gradually and refrigerate for 30 minutes.
- Make the pumpkin filling by whisking together pumpkin puree, sweetened condensed milk, eggs, vanilla, and spices until smooth.
- Prepare the pecan topping by mixing chopped pecans with brown sugar and maple syrup.
- Assemble the tarts by rolling out the dough, cutting circles, and pressing them into tart pans. Fill with pumpkin filling and top with pecan mixture.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until set. Cool on a wire rack and serve with whipped cream if desired.
Notes
- Use chilled ingredients for a flaky crust.
- Don’t overwork the dough to avoid a tough crust.
- Chill the dough before rolling it out.
- Prick the bottom of tart shells to prevent bubbling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Pecan Tarts, Fall Dessert, Thanksgiving Recipe