Harvest Pumpkin Tarts Recipes

Steps:

• At least 2 hours or the night before baking, toss the pumpkin with 1/4 teaspoon salt in a colander set over a bowl. Place a heavy weight on top, cover with plastic and refrigerate. Discard any liquid in bottom of bowl.
• To make the pastry, in a large bowl combine 4 1/2 cups flour and 1 1/2 teaspoons salt. With pastry cutter or fork, mix in 3/4 cup oil until it forms coarse crumbs. Add about 2/3 cup very cold water, a few tablespoons at a time, until mixture just comes together. You may not need to add all the water, or you may need to use more water to achieve the right texture. The dough should be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.
• Preheat oven to 375 degrees. Toss the peppers and onion with 2 1/2 tablespoons oil and 1/2 teaspoon salt. Spread on 2 large baking sheets in one layer. Roast, tossing occasionally, until vegetables are caramelized and golden, about 40 minutes.
• In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.
• Preheat the oven to 425 degrees and grease a large baking sheet. Dust a work surface lightly with flour. Roll out dough into a 17-by-12-inch rectangle. With long side facing you, spread vegetable mixture evenly over right half of dough. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Using knife, cut a slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
• Transfer crust to baking sheet. Bake for 20 minutes, reduce heat to 350 degrees and continue baking until vegetables are fork tender and crust is well browned, 35 to 40 minutes longer. Cool for at least 30 minutes before serving. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

Steps:

• The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
• To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
• The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
• On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
• Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
• Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.

Steps:

• Preheat oven to 375°F.
• Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
• Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
• Cool and garnish as desired!

Steps:

• Preheat oven to 375 degrees F.
• Whisk together EAGLE BRAND®, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth. Pour evenly into tart shells.
• Bake for 18 minutes or until center is just set and pastry is golden.
• Cool and garnish as desired. Stored leftovers covered in refrigerator.

Steps:

• Whisk together condensed milk, pumpkin, brown sugar, egg, cinnamon and nutmeg. Pour evenly into tart shells.
• Bake in preheated 375ºF (190ºC) oven 20-30 minutes or until centre is just set and pastry is golden.
• Cool and garnish as desired. You may want to try a dollop of whipped cream with a half walnut on top.

Steps:

• 1. Place crusts on baking sheets. Brush bottoms and sides of crusts with 1 egg yolk. Bake at 375°F for 5 minutes.2. In large mixing bowl lightly beat 1 egg. Whisk in pumpkin, sweetened condensed milk, brown sugar, cinnamon and nutmeg. 3. Spoon pumpkin mixture into crusts. Bake on baking sheet at 375°F for 22 to 25 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour.4. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

Steps:

• In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Steps:

• In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Steps:

• Make filling:
• Peel, core, and chop coarse apple and pear. In a large heavy saucepan combine dried and fresh fruits with water to cover and simmer, stirring occasionally, until softened, about 15 minutes. Drain fruit in a sieve, discarding liquid, and chop coarse. Return fruit to pan and add remaining filling ingredients. Simmer filling, stirring occasionally, 5 minutes, or until thickened. Transfer filling to a heat-proof bowl and cool.
• On a lightly floured surface roll out about two thirds dough into a 12-inch round (about 1/8 inch thick) and fit into a 10-inch tart or pie pan with a removable fluted rim. Chill shell 30 minutes. Gather dough scraps together with remaining dough and on a lightly floured surface roll out into a 10-inch round (about 1/8 inch thick). Cut round into 1/2-inch-wide strips and chill on a baking sheet 30 minutes.
• Preheat oven to 350°F.
• Spread filling in shell, smoothing top, and weave dough strips in a lattice pattern over pie, trimming lattice edges flush with rim of pan and brushing dough lightly with egg wash. Bake tart in middle of oven 40 minutes, or until crust is pale golden. Cool tart in pan on a rack 15 minutes and remove side of pan.
• Serve tart at room temperature with ice cream or whipped cream.

Steps:

• Preheat oven to 375 degrees F.
• Whisk together EAGLE BRAND®, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth. Pour evenly into tart shells.
• Bake for 18 minutes or until center is just set and pastry is golden.
• Cool and garnish as desired. Stored leftovers covered in refrigerator.