Spiced Rum and Maple Pumpkin Tarts

By

20 likes 12 klips

A twist on a classic. It's more work than pouring a can of pumpkin purée into a pre-made crust, but it's worth it! (Makes 12 tarts or 1 20cm pie).

k1eyyfnsmW Kitchenbowl
Prep Time

1 hr 30 min

PT1H30M
Cook Time

1 hr 30 min

PT1H30M
Wait Time

--

PT0S PT3H
Spiced Rum and Maple Pumpkin Tarts

Ingredients

Serves 10
10 servings Serves

Instructions

Step 1

Cut the pumpkin in half, and remove the seeds and fibres. If you can't get a culinary pumpkin, don't use a carving pumpkin, try butternut squash.

Cut the pumpkin in half, and remove the seeds and fibres. If you can't get a culinary pumpkin, don't use a carving pumpkin, try butternut squash.

Step 2

Place skin side up in a roasting dish, and cook at 200C for about 30 minutes, until flesh is soft.

Place skin side up in a roasting dish, and cook at 200C for about 30 minutes, until flesh is soft.

Step 3

Now time to start the pastry! Mix the flour and salt together, then grate in cold butter (grating means you handle the butter less so it stays cooler)

Now time to start the pastry! Mix the flour and salt together, then grate in cold butter (grating means you handle the butter less so it stays cooler)

Step 4

Rub the butter into the flour until it resembles bread crumbs. (You could cut it in, but it's more fun to get in there with your fingers)

Rub the butter into the flour until it resembles bread crumbs. (You could cut it in, but it's more fun to get in there with your fingers)

Step 5

Stir the sugar into the flour and butter. At this point, I like to grate some fresh nutmeg into the pastry to bring out the flavour in the filling.

Stir the sugar into the flour and butter. At this point, I like to grate some fresh nutmeg into the pastry to bring out the flavour in the filling.

Step 6

Beat the egg yolk with 2tbsp of cold water, and sprinkle half into the flour and butter mixture. Start to mix with a knife, then get your hands in!

Beat the egg yolk with 2tbsp of cold water, and sprinkle half into the flour and butter mixture. Start to mix with a knife, then get your hands in!

Step 7

Add as much liquid as necessary until the dough just comes together (try not to work the dough too much). Shape the dough into a ball, wrap and chill.

Add as much liquid as necessary until the dough just comes together (try not to work the dough too much). Shape the dough into a ball, wrap and chill.

Step 8

The pumpkin should be cool enough to peel the skin off and mash the flesh. Put the purée into a fine sieve over a bowl for 1hr to drain excess liquid

The pumpkin should be cool enough to peel the skin off and mash the flesh.  Put the purée into a fine sieve over a bowl for 1hr to drain excess liquid

Step 9

Grease 12 muffin tins with butter, and line with strips of baking parchment to help lift the tarts out later.

Grease 12 muffin tins with butter, and line with strips of baking parchment to help lift the tarts out later.

Step 10

Take the chilled dough out of the fridge and kneed gently on a lightly floured surface.

Take the chilled dough out of the fridge and kneed gently on a lightly floured surface.

Step 11

Roll the dough as thinly as you dare!

Roll the dough as thinly as you dare!

Step 12

Cut circles in the dough using a cutter, or if you don't have a cutter, a glass works just as well.

Cut circles in the dough using a cutter, or if you don't have a cutter, a glass works just as well.

Step 13

Carefully press the discs of dough into the muffin tins, making sure the handles are still accessible.

Carefully press the discs of dough into the muffin tins, making sure the handles are still accessible.

Step 14

Cut squares of baking parchment, and fill each tart shell with baking beans or rice. Blind bake at 200C for 15 minutes.

Cut squares of baking parchment, and fill each tart shell with baking beans or rice. Blind bake at 200C for 15 minutes.

Step 15

Remove the parchment squares with the beans, prick the bases of the shells with a fork, and return to the oven for 5-10 minutes, until golden brown.

Remove the parchment squares with the beans, prick the bases of the shells with a fork, and return to the oven for 5-10 minutes, until golden brown.

Step 16

Mix 250g of pumpkin purée with syrup, spices and rum. Taste and adjust sweetness and spices. (I freeze any extra purée for muffins or bread.)

Mix 250g of pumpkin purée with syrup, spices and rum. Taste and adjust sweetness and spices. (I freeze any extra purée for muffins or bread.)

Step 17

Mix in beaten eggs, and slowly stir in evaporated milk until the mixture is creamy, and looks like what you would get from a can.

Mix in beaten eggs, and slowly stir in evaporated milk until the mixture is creamy, and looks like what you would get from a can.

Step 18

Pour the filling into the pastry shells, and cook at 170C for 25-30 minutes, until just set. (A pie will take 30-40 minutes at 180C)

Pour the filling into the pastry shells, and cook at 170C for 25-30 minutes, until just set. (A pie will take 30-40 minutes at 180C)

Step 19

Use the parchment handles to remove the tarts from the pan and cool on a wire rack.

Use the parchment handles to remove the tarts from the pan and cool on a wire rack.

Step 20

I like to serve them with a dollop of cream, whipped with a splash of maple syrup to taste.

I like to serve them with a dollop of cream, whipped with a splash of maple syrup to taste.

Step 21

I like to pour any leftover filling into ramekins and cook in a shallow dish with water at 150C for about 45 minutes until set for pumpkin custard.

I like to pour any leftover filling into ramekins and cook in a shallow dish with water at 150C for about 45 minutes until set for pumpkin custard.

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amiesaps
Spiced Rum and Maple Pumpkin Tarts

Spiced Rum and Maple Pumpkin Tarts

By amiesaps

A twist on a classic. It's more work than pouring a can of pumpkin purée into a pre-made crust, but it's worth it! (Makes 12 tarts or 1 20cm pie).

Prep Time

1 hr 30 min

Cook Time

1 hr 30 min

Wait Time

--

Ingredients

Serves 10

Instructions

Cut the pumpkin in half, and remove the seeds and fibres. If you can't get a culinary pumpkin, don't use a carving pumpkin, try butternut squash.

Step 1

Cut the pumpkin in half, and remove the seeds and fibres. If you can't get a culinary pumpkin, don't use a carving pumpkin, try butternut squash.

Place skin side up in a roasting dish, and cook at 200C for about 30 minutes, until flesh is soft.

Step 2

Place skin side up in a roasting dish, and cook at 200C for about 30 minutes, until flesh is soft.

Now time to start the pastry! Mix the flour and salt together, then grate in cold butter (grating means you handle the butter less so it stays cooler)

Step 3

Now time to start the pastry! Mix the flour and salt together, then grate in cold butter (grating means you handle the butter less so it stays cooler)

Rub the butter into the flour until it resembles bread crumbs. (You could cut it in, but it's more fun to get in there with your fingers)

Step 4

Rub the butter into the flour until it resembles bread crumbs. (You could cut it in, but it's more fun to get in there with your fingers)

Stir the sugar into the flour and butter. At this point, I like to grate some fresh nutmeg into the pastry to bring out the flavour in the filling.

Step 5

Stir the sugar into the flour and butter. At this point, I like to grate some fresh nutmeg into the pastry to bring out the flavour in the filling.

Beat the egg yolk with 2tbsp of cold water, and sprinkle half into the flour and butter mixture. Start to mix with a knife, then get your hands in!

Step 6

Beat the egg yolk with 2tbsp of cold water, and sprinkle half into the flour and butter mixture. Start to mix with a knife, then get your hands in!

Add as much liquid as necessary until the dough just comes together (try not to work the dough too much). Shape the dough into a ball, wrap and chill.

Step 7

Add as much liquid as necessary until the dough just comes together (try not to work the dough too much). Shape the dough into a ball, wrap and chill.

The pumpkin should be cool enough to peel the skin off and mash the flesh.  Put the purée into a fine sieve over a bowl for 1hr to drain excess liquid

Step 8

The pumpkin should be cool enough to peel the skin off and mash the flesh. Put the purée into a fine sieve over a bowl for 1hr to drain excess liquid

Grease 12 muffin tins with butter, and line with strips of baking parchment to help lift the tarts out later.

Step 9

Grease 12 muffin tins with butter, and line with strips of baking parchment to help lift the tarts out later.

Take the chilled dough out of the fridge and kneed gently on a lightly floured surface.

Step 10

Take the chilled dough out of the fridge and kneed gently on a lightly floured surface.

Roll the dough as thinly as you dare!

Step 11

Roll the dough as thinly as you dare!

Cut circles in the dough using a cutter, or if you don't have a cutter, a glass works just as well.

Step 12

Cut circles in the dough using a cutter, or if you don't have a cutter, a glass works just as well.

Carefully press the discs of dough into the muffin tins, making sure the handles are still accessible.

Step 13

Carefully press the discs of dough into the muffin tins, making sure the handles are still accessible.

Cut squares of baking parchment, and fill each tart shell with baking beans or rice. Blind bake at 200C for 15 minutes.

Step 14

Cut squares of baking parchment, and fill each tart shell with baking beans or rice. Blind bake at 200C for 15 minutes.

Remove the parchment squares with the beans, prick the bases of the shells with a fork, and return to the oven for 5-10 minutes, until golden brown.

Step 15

Remove the parchment squares with the beans, prick the bases of the shells with a fork, and return to the oven for 5-10 minutes, until golden brown.

Mix 250g of pumpkin purée with syrup, spices and rum. Taste and adjust sweetness and spices. (I freeze any extra purée for muffins or bread.)

Step 16

Mix 250g of pumpkin purée with syrup, spices and rum. Taste and adjust sweetness and spices. (I freeze any extra purée for muffins or bread.)

Mix in beaten eggs, and slowly stir in evaporated milk until the mixture is creamy, and looks like what you would get from a can.

Step 17

Mix in beaten eggs, and slowly stir in evaporated milk until the mixture is creamy, and looks like what you would get from a can.

Pour the filling into the pastry shells, and cook at 170C for 25-30 minutes, until just set. (A pie will take 30-40 minutes at 180C)

Step 18

Pour the filling into the pastry shells, and cook at 170C for 25-30 minutes, until just set. (A pie will take 30-40 minutes at 180C)

Use the parchment handles to remove the tarts from the pan and cool on a wire rack.

Step 19

Use the parchment handles to remove the tarts from the pan and cool on a wire rack.

I like to serve them with a dollop of cream, whipped with a splash of maple syrup to taste.

Step 20

I like to serve them with a dollop of cream, whipped with a splash of maple syrup to taste.

I like to pour any leftover filling into ramekins and cook in a shallow dish with water at 150C for about 45 minutes until set for pumpkin custard.

Step 21

I like to pour any leftover filling into ramekins and cook in a shallow dish with water at 150C for about 45 minutes until set for pumpkin custard.

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