Pumpkin Butter Tarts with Pepitas (Print Version)
# Ingredients:
→ Filling and Pastry Base
01 -
1 pie crust pastry
02 -
1/2 cup pumpkin puree
03 -
1/2 cup brown sugar (packed)
04 -
1/2 cup maple syrup (or brown sugar)
05 -
1/4 cup unsalted butter, melted
06 -
1 egg
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon salt
09 -
1/2 cup pepitas (toasted pumpkin seeds)
10 -
1/2 cup dried cranberries
# Instructions:
01 -
Roll the pastry out to 1/8 inch thick. Cut into 12 circles approximately 4-5 inches in diameter.
02 -
Combine the pumpkin puree, brown sugar, maple syrup, melted butter, egg, vanilla extract, salt, pepitas, and cranberries in a mixing bowl until well blended.
03 -
Divide the filling evenly into the prepared pastry circles and fold into tart molds.
04 -
Preheat the oven to 350°F (180°C). Bake the tarts until set, approximately 15-20 minutes.
05 -
Omit pepitas or dried cranberries, or replace pepitas with chopped pecans. For larger tarts, use a large muffin pan or small tart pans and increase the baking time to approximately 20-25 minutes.
# Notes:
01 -
For best results, lightly shake the pans to ensure the filling has set before removing from the oven.