Harvest Pumpkin Tarts Recipes

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HARVEST TART WITH PUMPKIN AND PEPPERS

A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12



Harvest Tart With Pumpkin and Peppers image

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.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 28 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 6 grams

1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated
2 1/4 teaspoons fine sea salt
4 1/2 cups all-purpose flour, plus more for dusting
3/4 cup plus 2 1/2 tablespoons extra-virgin olive oil, plus more for greasing
1 red bell pepper, seeded and cut into 1/4-inch strips
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 sweet onion, such as Vidalia, thinly sliced
1/3 cup chopped pitted black olives (kalamatas are good)
2 teaspoons chopped fresh thyme leaves
1 teaspoon smoked sweet paprika
1/2 teaspoon black pepper
1 garlic clove, minced

HARVEST PUMPKIN TARTS

Make and share this Harvest Pumpkin Tarts recipe from Food.com.

Provided by FLKeysJen

Categories     Tarts

Time 28m

Yield 24 tarts

Number Of Ingredients 7



Harvest Pumpkin Tarts image

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!

1 (14 ounce) can fat-free sweetened condensed milk (NOT evaporated milk) or 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 1/4 cups canned pumpkin (not pumpkin pie filling)
2 tablespoons brown sugar
1 egg
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
24 unbaked frozen mini tart shells (3 inch size)

PUMPKIN TARTLETS

Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 tartlets.

Number Of Ingredients 10



Pumpkin Tartlets image

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.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional

AUTUMN HARVEST PUMPKIN PIE

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20



Autumn Harvest Pumpkin Pie image

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.

Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

BOURBON PUMPKIN TART WITH WALNUT STREUSEL

Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 14 servings.

Number Of Ingredients 28



Bourbon Pumpkin Tart with Walnut Streusel image

Steps:

  • Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes. , On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. , Combine all filling ingredients; pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling. , Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 463 calories, Fat 26g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 364mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated orange zest
1/2 teaspoon salt
2/3 cup cold butter, cubed
1 large egg, lightly beaten
1/4 cup heavy whipping cream
FILLING:
3 large eggs
1 can (15 ounces) pumpkin
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup packed brown sugar
1/4 cup bourbon
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cubed
3/4 cup coarsely chopped walnuts, toasted
1/4 cup chopped crystallized ginger

SAVORY PUMPKIN TART

This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.

Provided by Melissa Clark

Categories     dinner, appetizer, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12



Savory Pumpkin Tart image

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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 384 milligrams, Sugar 4 grams, TransFat 1 gram

2 pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed
Pinch kosher salt
1 tablespoon unsalted butter
1 medium yellow onion, peeled, halved and thinly sliced
1/4 cup fresh chopped parsley
3 garlic cloves, peeled
Freshly ground black pepper
4 1/2 cups all-purpose flour
1/2 tablespoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed
1 egg yolk, slightly beaten
1/2 cup heavy cream

HEAVENLY HARVEST PUMPKIN TARTS

This is a very old recipe from Eagle Brand®. I thought I should post it in time for the American Thanksgiving. It has very few ingredients and takes very little time to make. And it's good! Enjoy!

Provided by Nif_H

Categories     Tarts

Time 23m

Yield 24 serving(s)

Number Of Ingredients 7



Heavenly Harvest Pumpkin Tarts image

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.

Nutrition Facts : Calories 49.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 11.8, Sodium 49, Carbohydrate 8.6, Fiber 0.4, Sugar 8, Protein 1.3

10 ounces sweetened condensed milk, Regular (1 300 ml can) or 10 ounces low fat (1 300 ml can)
1 1/4 cups canned pumpkin
2 tablespoons brown sugar
1 egg
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
24 (3 inch) unbaked tart shells

HARVEST PUMPKIN TARTS

Number Of Ingredients 8



Harvest Pumpkin Tarts image

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.

Nutrition Facts : Nutritional Facts Serves

2 packages Keebler® Ready Crust® graham cracker pie crust tarts
1 egg yolk, slightly beaten
1 egg
1 (15-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

PUMPKIN LATTE CHEESECAKE TARTS

It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13



Pumpkin Latte Cheesecake Tarts image

Steps:

  • Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.

Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups finely crushed pretzels
3 tablespoons light brown sugar
10 tablespoons butter, melted
1 large egg white
FILLING:
2 tablespoons instant espresso powder
1 tablespoon hot water
1 can (15 ounces) pumpkin
1 package (8 ounces) cream cheese, softened
1/2 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1-1/2 cups heavy whipping cream
1 cup brickle toffee bits

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