Description
Delight in these Pumpkin Pecan Tarts, featuring a buttery flaky crust filled with creamy spiced pumpkin filling and topped with a crunchy pecan and brown sugar mixture. Perfectly baked to golden perfection, these tarts are a festive treat ideal for fall gatherings or holiday desserts.
Ingredients
Scale
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
For the Pumpkin Filling
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Pecan Topping
- 1 cup pecans, chopped
- 1/4 cup brown sugar
- 1 tablespoon maple syrup (optional)
For Serving (Optional)
- Whipped cream
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Wrap the dough in plastic and refrigerate for 30 minutes to firm up.
- Make the Pumpkin Filling: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, nutmeg, and ground ginger until smooth and well combined. This mixture will form the creamy, spiced filling.
- Prepare the Pecan Topping: Combine the chopped pecans with the brown sugar and maple syrup in a small bowl. Mix until the pecans are evenly coated, creating a sweet and crunchy topping for the tarts.
- Assemble the Tarts: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles large enough to fit into your tart pans (approximately 3-4 inches in diameter). Press each dough circle gently into the bottom and sides of the tart pans. Pour the pumpkin filling evenly into each tart shell and sprinkle the pecan topping generously over the filling.
- Bake the Tarts: Preheat your oven to 375°F (190°C). Place the filled tart pans on a baking sheet and bake for 20-25 minutes, or until the filling is set and the topping is golden brown. Remove from oven and transfer to a wire rack to cool completely.
- Serve: Once cooled, serve the Pumpkin Pecan Tarts as is or topped with a dollop of whipped cream for added richness.
Notes
- Use chilled butter and ice water to ensure a flaky tart crust.
- Do not overmix the dough to avoid tough crust.
- Fresh pumpkin puree can be made by roasting and pureeing fresh pumpkin if preferred over canned.
- Maple syrup in the pecan topping is optional but adds a lovely depth of sweetness.
- These tarts can be made a day ahead and stored in the refrigerator.
- Serve at room temperature or chilled based on preference.
