PUMPKIN SPICE TARTS

If you love pumpkin pie, then you must make these. The best part is they’re truly make-ahead: The tart shells can be made and frozen up to a month in advance, you can even use the store bought tart shell

Pumpkin Tarts

    Tart Pastry

•     80g Butter
  
•     40g Icing sugar
•     1/4 tsp Salt
•     1 Egg, lightly beaten
•     1/2 tsp Vanilla extract
•     200g Plain flour

   

 Filling

•  350g Pumpkin, skinned
•    35g Sugar
•    45g Ground almond, sifted
•    1 Egg
•   extra  toasted almond flakes for topping
• 1 tsp pumpkin spice

    

 Method:

Tart Pastry

1. Cream butter, icing sugar and salt until fluffy.
2. Add egg and vanilla extract and mix well.
3. Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
4. Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.

 Pumpkin Filling

1. Peel and seed pumpkin. Cut into small pieces and steam until done, about 10 minutes.
2. Mash cooked pumpkin with a fork and combine sugar, egg and ground almond, pumpkin spice together to a thick paste.
3. Fill piping bag with paste and pipe it on the prepared tarts. Garnish with almond flakes.
4. Bake at 180 degrees C for about 20 minutes.

 Notes

RECIPE SOURCE:  

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