Gluten free pumpkin tarts

One more for Thanksgiving.

Dessert has always been my responsibility for Thanksgiving. In the past, I’ve made everything from traditional pumpkin pie to pumpkin muffins with speculoos spread and pumpkin-gingerbread trifle. I do love pumpkin. This year, however, there are just five of us and one person is gluten free, so I wanted to find a recipe that we would all enjoy. What I found was a lot of pumpkin tart recipes made with nut-based crusts. I went with Brandi Bidot’s recipe for mini tarts. The recipe says that it makes eight mini tarts, but I used these freestanding ruffled paper baking cups that do not need to be greased and are perfectly sized for five individual tarts — perfect for our five-person Thanksgiving.

The recipe is somewhat flexible. I made the crust with melted butter and ended up needing to chill it for a bit until it was firm enough to form in the baking cups. I also added a bit more almond meal than called for. The filling, too, can be adjusted to taste, especially if you like things more or less sweet than the stated 1/4 c. of maple syrup would produce. We didn’t have all the spiced called for, so I replaced the ginger and cloves with pumpkin pie spice, which contains both.

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Gluten-free pumpkin tart

For the crust

  • 2 cups almond meal
  • 1/4 cup butter, melted (coconut oil works, too)
  • 2 tablespoons maple syrup (agave syrup or honey work, too)
  • 1 egg
  • Pinch of salt

For the filling

  • 2 cups pumpkin puree
  • 1/4 cup maple syrup (agave or honey work, too)
  • 1/4 cup heavy whipping cream
  • 2 eggs
  • 1/2 Tbsp. pure vanilla extract
  • 1 Tbsp. ground cinnamon
  • 1 rounded tsp. pumpkin pie spice
  • Pinch of salt

Preheat the oven to 375º F.

In a medium bowl, stir together all ingredients for the crust. Mix very well until a soft dough is formed. Transfer to a plate and chill in the refrigerator until the filling is done.

In a separate mixing bowl, add all of the ingredients for the pumpkin filling. Whisk until blended.

Divide dough evenly among mini tart pans (greased if necessary) and press to about 1/4 inch thick. Spoon the filling into each of the tart pans. Bake the tarts for 30-35 minutes or until the centers of the tarts are cooked completely. Remove from oven and allow to cool 1 hour.

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*Just a note about baking: a knife or toothpick inserted into the center of the tart will likely not come out clean, even when it is fully cooked. This is okay. Base your timing more on when the top of the tart looks done and the crust has started to brown.

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