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flour pumpkin puree eggs honey brown sugar heavy cream ground cinnamon ground ginger ground cloves coarse salt egg yolk
Viewed: 41 - Published at: 6 years agoIngredients
- All-purpose flour, for dusting
- Pate Sucree (page 333)
- 1 can (15 ounces) unsweetened pumpkin puree
- 3 large whole eggs
- 1/2 cup honey
- 1/4 cup packed light brown sugar
- 1 cup heavy cream, plus 2 tablespoons for egg wash
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon coarse salt
- 1 large egg yolk, for egg wash
Method
- On a lightly floured surface, roll out 1 disk of dough 1/8 inch thick.
- Cut out six 6-inch rounds.
- Fit rounds in bottoms and up sides of six 3 3/4-inch fluted tart pans.
- Trim excess dough flush with rims (reserve scraps).
- Transfer pans to a rimmed baking sheet.
- Refrigerate or freeze until firm, about 30 minutes.
- Repeat with second disk of dough, lining 6 more tart pans.
- Transfer to a parchment-lined baking sheet.
- Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 375F.
- Whisk together pumpkin, whole eggs, honey, brown sugar, 1 cup cream, the cinnamon, ginger, cloves, and salt in a large bowl.
- Divide filling among tart shells.
- Bake tarts until golden brown on edges and filling has set, about 30 minutes.
- Let cool on sheets on wire racks.
- On a lightly floured surface, roll out scraps to 1/8 inch thick.
- Using a paring knife or aspic cutters, cut out jack-o-lantern eyes, noses, and mouths.
- Place on a parchment-lined baking sheet.
- Freeze about 15 minutes.
- Lightly beat egg yolk and remaining 2 tablespoons cream in a small bowl, and brush over features.
- Bake features until golden brown, about 12 minutes.
- Transfer to a wire rack and let cool completely.
- Arrange features on tarts before serving.
