Pecan Pumpkin Tartlets
Indulge in the cozy flavors of fall with these irresistible Pecan Pumpkin Tartlets, a stunning handheld dessert perfect for festive gatherings or an intimate treat. Featuring a buttery, flaky crust filled with creamy pumpkin custard spiced with warm pumpkin pie seasoning, these mini pastries are topped with caramelized pecans glazed in a touch of maple syrup for an added crunch. With a straightforward preparation process and just the right balance of sweetness and spice, these tartlets deliver gourmet flair in a bite-sized package. Serve them at room temperature or chilled, and elevate each delicious morsel with a dollop of whipped cream for an elegant finish. Perfect for Thanksgiving or any autumn occasion, these pecan pumpkin tartlets will be the star of your dessert table!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.33 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, diced)
- 3 tablespoons Ice water
- 1 cups Pumpkin purée
- 0.33 cups Brown sugar
- 0.5 cups Heavy cream
- 2 large Eggs
- 1.5 teaspoons Pumpkin pie spice
- 1 teaspoons Vanilla extract
- 0.5 cups Pecans (roughly chopped)
- 2 tablespoons Maple syrup
Instructions
In a medium bowl, whisk together the flour, granulated sugar, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently after each addition, until the dough just comes together.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
On a floured surface, roll out the chilled dough to about 1/8-inch thick. Use a round cutter (about 4 inches in diameter) to cut circles from the dough. Press each circle into the muffin tin cups, trimming any excess.
In a large bowl, whisk together the pumpkin purée, brown sugar, heavy cream, eggs, pumpkin pie spice, and vanilla extract until smooth.
Divide the pumpkin filling evenly among the prepared tartlet crusts.
In a small bowl, mix the chopped pecans and maple syrup. Sprinkle the pecan mixture evenly over the tartlets.
Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
Allow the tartlets to cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
Serve at room temperature or chilled, optionally with a dollop of whipped cream.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 15.3 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
