Pumpkin Pie Butter Tarts
Pumpkin Pie Butter Tarts
Try this quick and easy pumpkin pie butter tart recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • For the Pastry:
  • 3 cups of Flour
  • 1 cup of Sugar
  • 1 freshly grated whole Nutmeg
  • ½ teaspoon of Salt
  • 1 cup of frozen Butter, grated
  • ½ cup of Ice water
  • For the Filling:
  • 2 cups of canned Pumpkin puree
  • 1 cup of Brown sugar
  • 2 Eggs
  • 1 teaspoon of Vanilla
  • ½ cup of Butter, melted
  • 1 freshly grated whole Nutmeg
  • ½ teaspoon of Allspice
  • 1 teaspoon of ground Cinnamon
  • ½ teaspoon of ground Cloves
  • 1 tablespoon of freshly grated frozen Ginger
  • 2 tablespoons of Flour
  • For the Crumble Topping:
  • ½ cup of Flour
  • ½ cup of Pumpkin seeds
  • ½ cup of Brown sugar
  • 1 teaspoon of grated Nutmeg
  • ¼ cup of Butter

Preheat your oven to 400°F and turn on your convection fan if you have one

  1. For the Pastry:
  2. In a large bowl whisk together the flour, sugar, nutmeg and salt
  3. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour
  4. Sprinkle in the ice water then stir until a dough forms
  5. Knead the dough just a few times as needed to bring everything together
  6. Immediately roll it out thinly - about 1/4 inch thick - and cut out 12 circles
  7. Fit them into a lightly oiled muffin tin. Freeze any leftover pastry for your next baking project
  1. For the Filling:
  2. Add all the ingredients to a large bowl and whisk together until well blended
  3. Fill the prepared pastry shells
  1. For the Crumble Topping:
  2. Toss together flour, seeds, brown sugar, nutmeg and butter
  3. With your hands work the butter into the dry mixture for a crumbly consistency
  4. Top each filled tart with crumble
  5. Bake until puffed and nicely browned, about 20 minutes

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