These delicious little Pumpkin Tartlets are like THE BEST version of toast and jam you have ever had, but packed with fall flavor! Plus it is a great way to use my Pumpkin Jam, which is a fun way to use my favorite autumnal gourd.
I can't wait to use this buttery shortbread cookie crust in other ways throughout the year, so many ideas rolling around in my head!
Ingredients
Now weather you choose to make my pumpkin jam, or something your find at the store, the base of this recipe is a pantry staple that can be made any time, any day. It uses super simple ingredients that I always have on hand.
Another favorite filling would be this Pumpkin Spice Spread, or even your favorite storebought pumpkin butter would be a great option.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make these Pumpkin Tartlets, make the shortbread crust in a stand mixer. It is super easy and comes together in just a minute or two. Then butter a jumbo muffin pan and portion the dough into the pan.
Press the dough into the pan and create a well in the middle. Fill the well with about 2 tablespoons of pumpkin jam and top with crumbles of the leftover dough. The crumbles will melt into the jam and attach themselves to the top of the tartlets.
Bake the tartlets until golden, and let them cool in the pan until room temp. Then remove them to a wire rack and let them cool completely. If you like, you can also dust them with a little nutmeg sugar at this time for some extra zest. Mix 2 tablespoons of granulated sugar with ½ teaspoon nutmeg and kosher salt, combine, and dust the tartlets with it.
I like the little extra balance the salty, spicy sugar gives the tart, but it is completely optional.
Notes & Tips
When pressing the crust/dough into the pan, be sure not to press the middle too thin. You should not be able to see through it, you want a fairly thick bottom. The crust stays fairly soft so it will not be hard to cut or bite through when eating.
These tartlets are really like big cookies when they are done. I really just pick them up and eat them like a cookie. You can also serve them with a fork and cuppa tea for a fancy fall dessert too.
Substitutions
If you would like to make this recipe dairy-free, it actually works really well with a vegan butter substitute.
You can always swap the maple extract for only vanilla if you don't have it.
I would love for you to make my Pumpkin Jam, but store-bought pumpkin butter or pumpkin spice spread can also be used.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Pumpkin Tartlets
These delicious little Pumpkin Tartlets are like THE BEST version of toast and jam you have ever had, but packed with fall flavor!
Ingredients
for the tartlets:
- 1 cup Unsalted Butter, softened
- ¼ cup Granulated Sugar
- ⅓ cup Powdered Sugar
- 1 ½ teaspoon Vanilla Extract
- ½ teaspoon Maple Extract
- 2 ¼ cups All-Purpose Flour
- ¼ teaspoon Kosher Salt
- ½ cup Pumpkin Jam
for the pumpkin jam:
- 2 cups fresh Pumpkin, peeled and chopped, about 1 medium pie pumpkin
- 1 cup Granulated Sugar
- 2 tablespoons fresh Lemon Juice
- 2 teaspoon Cinnamon, ground
- ½ teaspoon Nutmeg, fresh grated
- ½ teaspoon Kosher Salt
- 1 Cinnamon Stick
Instructions
for the tartlets:
- Preheat the oven to 350℉.
- Butter and flour the wells of a jumbo muffin tin. Set aside till needed.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, and extracts together for 1- 2 minutes until they just begin to get light and fluffy.
- Add in the flour and salt and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough will get tough.
- Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a shallow well. Place the remaining mixture into the freezer while you finish prepping the tartlets. If your crust mix hasn’t firmed up a little, let it rest in the freezer for at least 10 minutes. Then make a crumble by rubbing the mixture between your finger to get small bits of the mixture.
- Spoon 1 Tablespoon or so of pumpkin jam into the wells you created and sprinkle each tartlet with 1 heaping tablespoon of the frozen crust mixture to form a crumble-like topping over the jam.
- Bake for 18-22 minutes or until lightly browned.
- Let cool completely and then remove from pans. You may need a knife or small offset spatula to run around the edge to help in popping them out.
for the pumpkin jam:
- In a medium saucepan, combine the pumpkin, sugar, lemon juice, cinnamon, nutmeg, salt, and cinnamon stick into the pan and bring the mixture to a boil over medium heat.
- Simmer for 20-25 minutes until the pumpkin is completely softened. It will turn slightly translucent when cooked through.
- Press with the back of a spoon to break up some of the pieces, then remove to a canning jar and let cool completely.
- If you would like a completely smooth jam, you can put the mixture into a blender or food processor and pulse until smooth.
Notes
Notes & Tips
When pressing the crust/dough into the pan, be sure not to press the middle too thin. You should not be able to see through it, you want a fairly thick bottom. The crust stays fairly soft so it will not be hard to cut or bite through when eating.
These tartlets are really like big cookies when they are done. I really just pick them up and eat them like a cookie. You can also serve them with a fork and cuppa tea for a fancy fall dessert too.
Substitutions
If you would like to make this recipe dairy-free, it actually works really well with a vegan butter substitute.
You can always swap the maple extract for only vanilla if you don't have it.
I would love for you to make my Pumpkin Jam, but store-bought pumpkin butter or pumpkin spice spread can also be used.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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RSVP International Olive Wood Spoon, 12" | Rustic, Natural Authentic Italian Olive Wood | Classic Style for Kitchens, Tables, & More | Functional for Serving Vegetables, Stirring Pasta
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Scanpan Stainless Steel HAPTIQ 2.75-Quart Covered Saucepan
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KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
-
Nordic Ware Jumbo Muffin Pan, Six 4in Cups, Natural
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 109mgCarbohydrates: 50gFiber: 2gSugar: 28gProtein: 3g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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