December 14, 2010

Pumpkin Tarts

These are delicious and so easy!

Basic Pie Crust (martha)
2 3/4 cups all-purpose flour
1 tablespoon sugar
1 1/2 tablespoons coarse salt
2 1/4 sticks cold unsalted butter (cut into 3/4 inch pieces)
7 tablespoons ice water, plus more if needed

1. Combine dry ingredients. Pulse flour, sugar, and salt in a food processor to combine

2. Cut in Butter. Add butter and pulse until coarse crumbs form, about 10 seconds.

3. Add water. Start with 7 tablespoons and add up to 2 if necessary. One at a time. Pulse until dough just holds together when pinched.

4. Shape and chill dough. Turn out dough onto a clean work surface. Knead once or twice to incorporate loose bits. Divide in half. Pat each half into a thick disk. Cover with plastic wrap and chill for 1 hour.

I made the filling from a Libby's can. I know that's lame but I'm not that good yet.

Roll out dough and cut into small circles. Form circles into a mini muffin tin and fill with Libby's Pumpkin filling. Bake for 20 minutes.

Whipped Cream

1 cup heavy whipping cream
1 tablespoon confectioners sugar
1/2 teaspoon pure vanilla extract

1. Whip ingredients together until soft peaks form.

We have a cool whip cream can that shoots co2 into the cream to make it fluffy but I'm pretty sure you could the same result by hand.

Top tarts with Whipped Cream and Cinnamon.


1 comment:

  1. I like pumpkin. I like pumpkin in just about any kind goodie be it cake pie cookie or tarts! Ummm .......yummy.