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Pumpkin Streusel Tarts

Homemade Pumpkin Tarts flavored with fall spices and baked in tart shells, piled high with fabulous cinnamon sugar streusel.

Prep
Cook
Serves 12people
Ingredients
Crust:
1
Pie Crust or store-bought dough (rested and ready to roll) or see my post on how to make pie crust
Filling:
4
tbsp butter
1/4
cup light brown sugar
1/4
cup granulated sugar
1
tsp ground cinnamon
1/4
tsp ground nutmeg
1/8
tsp ground cloves
1/2
cup pumpkin puree
1
tsp flour
1/2
cup sweetened condensed milk
1
egg
Topping:
1/2
cup brown sugar packed
1/4
cup granulated sugar
2
tsp ground cinnamon
1/2
tsp salt
1/2
cup butter, melted
1
cup all-purpose flour
Directions
1.
Roll out the crust dough on a lightly floured surface to about ¼ inch thick. Using 5-inch cookie, cut out twelve circles and line 12 sections of a muffin pan with the circles. Chill in the pan another 20 minutes. Preheat the oven to 350F/180C
2.
To prepare the filling: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter, egg, and flour. Whisk until the mixture starts to bubble. Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
3.
To prepare the topping: Mix both sugars, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend. Add flour and mix with a fork until moist clumps form. Set aside.
4.
Using a tablespoon, add a heaping spoonful of the filling into each tart shell and then crumble the topping evenly over each tart. Bake for 25-30 minutes or until the crust is golden brown, remove and allow to cool to room temperature before serving.

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