Gruber's Grubs: Pumpkin Tarts

Preheat the oven to 425 degrees.

Gather the ingredients for the crust: flour, salt, sugar, and butter.

In a food processor, combine the flour, salt, and sugar.

Pulse the mixture until combined.

Cut the butter into small cubes and add it to the food processor, pulsing until well combined.

Slowly add in ice water (about 3 tablespoons, varying from 2 to 4 tablespoons) while blending until the dough starts to come together.

Remove the dough from the food processor and place it on a floured surface.

Roll the dough into a ball and cover it with plastic wrap.

Refrigerate the dough while preparing the filling.

In a small bowl, mix together sugar, salt, and spices for the filling.

In a large mixing bowl, beat the eggs.

Add pumpkin and the dry ingredients to the eggs, stirring until smooth.

Add condensed milk to the mixture and stir until smooth again.

Take the dough out of the fridge and unwrap it.

Flour the surface again and roll out the dough until flat and thin.

Grease tart tins with unsalted butter.

Cut circles from the dough, leaving a one-inch space around the tin.

Place the circle of dough inside the tin, tucking it around the edges without ripping it.

Optionally, mark the edges of the pie crust with a knife for a pattern.

Repeat the process until all dough is used or desired number of tarts is made.

Place the tarts on a baking sheet and fill them with pumpkin filling.

Bake the tarts for about 15 minutes.

Let the tarts cool for a bit after baking.

Serve with whipped cream, using canned whipped cream if short on time.

Equipment Needed

Dietary

Allergens