Appetizer: Mini Pumpkin Tarts
By Snook
Ingredients
- Topping
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup finely chopped pecans
- 2 tablespoons Land O Lakes® Butter, softened
- Crust
- 3/4 cup Land O Lakes® Butter, softened
- 2 (3-ounce) packages cream cheese, softened
- 1 1/2 cups all-purpose flour
- Filling
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups canned pumpkin
- 1 Land O Lakes® All-Natural Egg
- 1 teaspoon pumpkin pie spice*
- Garnish
- Whipped cream, if desired
Details
Preparation
Step 1
Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
Combine 3/4 cup butter and cream cheese in medium bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
Combine all filling ingredients in large bowl; beat with wire whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
Bake for 25 to 28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to wire cooling rack.
Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Recipe Tip:
Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.
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