Pumpkin Tart Recipe

Autumn brings exceptional flavor through pumpkin tarts which become especially popular during this season with their changing leaves and cool temperatures.The quick pumpkin tart recipe shows a buttery shortbread crust as its main ingredient. The entire process for preparing the one-bowl pumpkin filling happens without any difficulty. 

The designation of this baked good as a pie is incorrect since it actually is a tart. It’s a tart. Shortbread type cookies form the crust while avoiding traditional flakey pie dough. When preparing this tart in its shallow crust format the ratio between crust and filling achieves better balance. The tart dough mixes at the same consistency as traditional cookie dough. 

This dough takes a shape that allows easy manipulation when rolled since it delivers a crumbly texture. The Pumpkin Pie Tarts get their Fall flavor from spice combinations while providing a combination of crust and filling ratio that is optimal for every bite. Fresh whipped cream sits on top of each serving piece. The delightful treats work well for all fall celebrations and special holidays. The menu for Thanksgiving requires these items to be included.

Ingredients of Pumpkin Tart Recipe

For the Dough

• 1/2 cup softened unsalted butter
• 1/2 cup powdered sugar
• 3 cup all-purpose flour
• 1 egg
• 1 large egg yolk
• 1 tsp kosher salt

Pumpkin Filling:

• 1/2 cup of canned pumpkin puree
• 1/2 cup granulated sugar
• 1/3 cup of light brown sugar
• 2 large egg
• 1 tsp kosher salt
• 2 teaspoons of maple syrup
• ½ teaspoon ground cinnamon
• 1 cup of whole milk
• ½  cup of heavy cream
• 1/2 teaspoon pumpkin pie spice mix

Toppings

• Whipped cream
• Chopped pecans or walnuts (optional)
• Caramel drizzle (optional)

Equipment

• Tart pan
• Mixing bowls
• Whisk
• Rolling pin
• Baking sheet
• Oven

Making Process

For the Dough

Step 1: Mix until the cream sugar and butter are creamy in the stand mixer with the attachment of the paddle. To guarantee the full mixture, scrap the bowl as necessary. Add eggs and rinse. Stir until it is thoroughly integrated.

Step 2: Add salt and flour. Just until there are no more dry flour streaks, mix on low speed. Press the dough together gently. Pat into flat discs after dividing in half. Tightly wrap each in plastic wrap and place in the refrigerator for at least one hour or overnight.

Step 3: Place one disc on a lightly floured surface (or between two pieces of wax paper) when you’re ready to roll out the dough. Roll into an approximately 10-inch-diameter circle.

Step 4: Transfer the dough gently to a tart pan that is 10 or 11 inches in size and has a detachable bottom. Press the dough onto the pan’s bottom and sides with your fingertips. Trim the dough that hangs over the sides. Dock the tart’s bottom. While the oven preheats, cover with plastic wrap and place in the refrigerator to chill.

Step 5:  In the oven, preheat to 375°F.

Step 6: Take off the tart’s plastic wrap. Add pie weights or dried beans to the tart after lining it with aluminum foil or parchment paper. Bake for 8 minutes. Take off the pie weights and parchment paper. Bake for 6 more minutes. Take it out of the oven and let it cool while you prepare the filling.

Pumpkin Filling

Step 1: Preheat the temperature to 350°F. 

Step 2: Combine the pumpkin puree, sugar, brown sugar, and maple syrup in a large bowl and beat with an electric hand mixer. Use a stand mixer with a paddle attachment as an alternative.

Step 3: Beat in eggs until well combined. Add milk, cream, pumpkin spice, cinnamon, and salt. Reduce the speed and mix until everything is well blended.

Step 4: Pour mixture into the prepared crust. Bake the tart for 35 to 40 minutes, or until the middle is firm and no longer jiggles. Take it out of the oven and let it cool to room temperature on a rack. 

Step 5: Before serving, let the cool pumpkin tart sit in the refrigerator for a few hours for the best results. It is best to cool overnight. Serve with whipped cream after it is cooled.

Storage Tips

Room Temperature: Room temperature can be used to store a pumpkin tart for a day. 

Refrigerator: Refrigerate the leftovers in a tight container and store for up to three days.

Nutrition

• Calories: 460 kcal
• Carbohydrates: 60g
• Calcium: 80mg 
• Cholesterol: 130mg
• Fat: 20g
• Saturated Fat: 12g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 1g
• Sodium: 272mg
• Fiber: 2g
• Sugars: 27g
• Protein: 7g
• Potassium: 210 mg 
• Iron: 2mg 
• Vitamin A: 6470 IU 
• Vitamin C: 2mg 

FAQ

Will frozen pumpkin puree work as the filling material?

A: You should not use frozen pumpkin puree because it affects the tart preparation. The frozen mixture does not mix well after defrosting, so it will not work for this tart. Take pumpkin puree from canned containers instead of frozen products.

Is it possible to substitute store-bought caramel for the homemade version?

A: Using premium caramel products works perfectly as an alternative. You should avoid choosing basic store brands when buying filling ingredients. It’s typically better and less expensive to prepare caramel, but I made this recipe simple and it tastes fantastic.

Can I prepare this tart in advance and store it in the fridge?

A: Absolutely! You can prepare the tart one day ahead for later use. Keep the dessert refrigerated before you need to prepare it for serving.

How do I properly accompany pumpkin tart?

A: The best toppings for this tart include whipped cream, ice cream, or caramel drizzle. A cup of chai tea with taste-enhanced spices brings perfect comfort to your dessert experience.

Conclusion

This pumpkin tart recipe is a perfect way to celebrate the flavors of fall. With its simple preparation and rich, spiced filling, it is sure to become a favorite in your dessert repertoire. Whether you enjoy it at a festive gathering or as a sweet treat at home, this pumpkin tart will warm your heart and satisfy your taste buds. Embrace the season and delight in this delicious dessert that captures the essence of autumn in every bite.