Pumpkin Tartlets

Pumpkin Tartlets
Photo by www.finecooking.com


  • 1/8 tsp. ground nutmeg
  • ¼ cup packed light brown sugar
  • ½ tsp. ground cinnamon
  • 1/8 tsp. table salt
  • ½ tsp. grated orange zest
  • 1 large egg yolk
  • 2/3 cup canned pumpkin purée (not pumpkin pie filling)
  • + 3 more ingredients
    • A few dashes ground cloves
    • 12 muffin cups lined with Sweet Tartlet Dough
    • 1/3 cup heavy cream

Position a rack in the lower third of the oven and heat the oven to 375°F. Put all the ingredients except the dough in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the doug...

View full recipe at Fine Cooking


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