TIME:
45 minutes
PREP:
15 minutes
YIELD:
6 mini tarts
Ingredients
- Tart Crust
- 6 5-inch mini tart pans
- 2 cups flour
- 2 cups almond meal
- 3 tablespoons granulated sugar
- 1 ¼ teaspoons cinnamon
- ½ teaspoon salt
- 1 cup butter, cold and hard
- 8 to 12 tablespoons ice water
- Pumpkin Filling
- ½ cups brown sugar
- 2 tablespoons honey
- 2 eggs
- 1 ¼ cups pumpkin puree
- 3 tablespoons butter, melted and cooled slightly
- ¼ cup plus 1 tablespoon buttermilk, room temperature
- ¾ teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Directions
- For the crust, in a large bowl, mix together the flour, almond meal, sugar, cinnamon, and salt until combined. Grate the butter in the large hole of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 30 seconds.
- Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.
- Roll out the dough into a cylinder and slice it into 6 equally-sized slices. Cover and refrigerate 5 of them, and begin rolling out of one of them into a 6-inch circle. Transfer it to a 5-inch mini tart pan. Press the crust into the pan, and trim off the excess overhang (if any). Poke it all over with a fork and place it in the freezer. Repeat with the remaining pieces of dough. Freeze for at least 30 minutes or up to overnight.
- For the filling, preheat the oven to 350 degrees Fahrenheit. Mix together the brown sugar, honey, and eggs in the bowl of a stand mixer fitted with the paddle attachment at medium speed until combined. Add the pumpkin puree and mix until smooth, then add the remaining ingredients and mix until combined.
- Remove the tart crusts from the freezer and place them all on a lipped baking sheet. Evenly distribute the filling between the tarts, taking care not to over-fill them.
- Place the pan in the oven and bake until the filling is *just* set, about 25 minutes. Remove from the oven and allow to cool completely before removing the tarts from the pans and serving.