Pumpkin Tartlets

Easy to make, even easier to eat!

Try the recipe and tag me on instagram (bakenbrek_lf) when you do!

Thanksgiving special without the hassle!

Fancy fall bites!

I first baked this recipe as a part of my Great British Baking Show Collaboration inspired by the bakers making Sable Breton tarts during patisserie week! Berries, however, are not in season in November, so we opted for a fall version! I also opted for a mini version! They are so easy and fun to make and people will love them! Low Fodmap notes can be found below the recipe to ensure that you make the best tartlets for you! Enjoy the recipe below!

Pumpkin Tartlets

Serving Size

Makes 12 Tartlets

Timing

Prep time: 2 hrs

Cook time: 45 mins

Total time: 2 hrs 45 mins

Ingredients

Tartlet Dough

• 3/4 Cup all purpose flour (if GF, try your usual flour of preference)

• 1/2 cup granulated sugar (blended check directions below)

• 4.5 tbsp unsalted butter (cold and cubed)

• 1 large egg

• Pinch of salt

Pumpkin Filling

• 1/2 cup unsweetened almond milk (or milk of choice)

• 1 teaspoon lemon juice

• 1/4 cup granulated sugar

• 1 tbsp light brown sugar

• 1 large egg

• 1/2 cup pumpkin puree

• 1/4 teaspoon of salt

• 1/4 teaspoon of pumpkin pie spice

• 1/4 teaspoon of nutmeg

• 1/2 teaspoon of Cinnamon

Method

Unless you have caster sugar handy, pour sugar into a blender and grate in 5-10 second intervals about 3-4 times. You don’t want it to clump, but it should look finer (smaller less crystal-y)

1. Mix sugar, egg, and salt and then mix in the flour. Add in the butter (cubed) and work in using a pastry cutter, fork, or your hands until there are no clumps and the mixture has formed a dough. If you need help here is a link:. Do not let the butter get too warm!

2. Once a dough has formed (it should be formed enough that it is a dryer dough but not too crumbly), shape the dough into a ball and cover in plastic wrap. Place in the refrigerator for at least 30 minutes.

3. Cut a sheet of wax paper and sprinkle some flour along it as well as on a rolling pin.

4. Remove the dough from the refrigerator and roll out on the wax paper. Cut small circles with a glass or round cookie cutter a little bigger than the diameter of the bottom of your muffin tin spaces if you will. They should be about 1/2 a centimeter thick. Grease the muffin tin with cooking spray or butter and then pace these circles in the tins so that they cover the bottom of each and come up about 1 cm on the sides.

5. Place in the refrigerator for at least an hour.

6. Pre-heat oven to 325 F.

7. While oven is pre-heating, start to make the filling.

   1. Mix milk, lemon juice, sugars, and egg. Once thoroughly mixed, stir in the pumpkin puree. Add salt, pumpkin pie spice, cinnamon, and nutmeg.

   2. The resulting mixture will be quite wet-no problem it’s a little similar to making a pumpkin pie.

8. Once the oven has pre-heated, place the muffin tin with the tartlet dough in the oven. If you have baking beans, this is a great time to use them! Simply fill each one 1/4 of the way full with the “beans.” (If you don't have baking beans don't worry, it will also work without them.) Bake for nine minutes.

9. Remove baking beans (if used) and place bake in the oven for 7-8 minutes.

10. Remove from the oven again and fill each tartlet about 3/4 way full with the pumpkin mixture. Bake for 5 minutes at 325 F, then turn down to 300 F, and bake for another 15 minutes. The filling should no longer be liquid but also should not be glossy and dark quite yet (some of mine got overcooked once and you might see this in some of the photos-Just wanted to provide evidence and help you all out 😂)

11. Top with whipped cream if you can tolerate the lactose or enjoy without! They are great both ways!

Low Fodmap Notes

• I can tolerate the fructans in bread products and flour. If you cannot, I would recommend switching out your flower to something almond flour.

• I also enjoy the flavors of almond milk for thsi, but if there is another milk you prefer, such as a soya protein milk, or lactose-free milk by all means-go for it!

• Canned pumpkin puree is Low Fodmap at 1/3 cup. The recipe uses 1/2 cup, so you should be just fine enjoying a few at a time if you like!

• I have not tried it, but I would expect vegan butter would also work in the recipe. If you try it, comment and let me know how it goes.

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