Barrington Software Incorporated

 


Jack-o'-lantern Tarts

Cookbook MarthaStewart

Category Name DESSERTS

Servings 12 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

All-purpose flour,

for dusting

1 1/2 recipes Pâte Brisée

1 fifteen-ounce can solid-pack

pumpkin purée

3 Large eggs

1/2 Cup(s) honey

1/4 Cup(s) packed light-brown

sugar

1 Cup(s) plus 2 tablespoons

heavy cream

1 Teaspoon(s) ground cinnamon

1/2 Teaspoon(s) ground ginger

1/4 Teaspoon(s) ground cloves

1 Teaspoon(s) salt

1 Large egg yolk

Method

1. On a lightly floured work surface, roll out one disk of dough to a 1/8-inch thickness.

Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim

overhanging edges. Place tins on an ungreased baking sheet, and transfer sheet to

refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of

dough, lining six more tins.


2. Roll out third disk of dough to an 1/8-inch thickness, and cut out twelve 3-inch

circles. Place circles on a parchment-lined baking sheet, and transfer to refrigerator.

Chill until very firm, about 30 minutes.


9/10/2003 6:58:04 PM Page 1 of 2 Jack-o'-lantern Tarts
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