November 22, 2015

Pumpkin Pie Tarts

I am sitting at my kitchen table while cupcakes are baking in my oven.  Cudjoe has an event that he needs to bring a dessert to. Seriously, I couldn't be happier to oblige!!

I made these little pumpkin pie tarts last week.  I adapted this recipe from a Cherry Tart recipe that I have had forever!  It is typed out on a recipe card and placed in a recipe book that contains all of my "back-in-the-day" recipes.

As I made these tarts, I was reminded about how we used to share recipes when I was a young wife and mother.  If I went to a party at a friend's house, at playgroup, sorority, supper club, a church potluck, and there was something there that I wanted the recipe for, I would just ask, "could you give me that recipe"?  

Oftentimes I would just jot it down on a scrap piece of  paper or on the back of a bank deposit slip!

We always had recipe cards, too, and many an obliging friend or acquaintance would later write down the recipe for you on one of their recipe cards and bring to you later.

One Wednesday morning this past summer while at Lady's Day Golf, one of the ladies had made raspberry and blueberry cookie bars that were made with oats and homemade preserves that another one of the ladies that belong to our group had made and given to her.  I asked for the recipe, and the lady (who made the cookie bars) said she got it from the Pioneer Woman's blog!  So, there you go.  

Several years ago, I gathered all my scraps of paper, and newspaper cutouts and typed them all onto recipe cards and placed them in one of these binders.  Just recently, I had used my "back-in-the-day" recipe binder so much that it fell apart.  This is a brand new one,  and I still refer to these recipes often.

I very much enjoy searching the internet looking at all the wonderful food photography and reading all the delectable recipes out there; however, I really like to taste something first and then decide whether it is something that I want to spend my time, money, and effort making.  So, hopefully these will be a keeper for you!

Pumpkin Pie Tarts

For the Crust:

1 Cup butter  - room temperature
6 oz. Cream Cheese
2 Cups flour

Mix like pie crust.  Chill for two hours.  Roll out dough and cut with a round scalloped cutter.  Place in tart pans.  

For the Pumpkin Pie Filling:

1/2 cup pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1 large egg
1 teaspoon of pumpkin pie spice

Combine ingredients in a mixing bowl.

Fill crusts with pumpkin pie filling.  Bake in a 350 degree F preheated oven for five minutes.  Reduce oven temperature to 325 degrees F and bake for 10 minutes more.  

The tarts are done when the filling is set.

Serve with a dollop of whipped cream.


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