JACK-O'-LANTERN TARTLETS
Steps:
- Place on disk of dough on a lightly floured work surface; roll out to 1/8 inch thick. Cut out six 6-inch rounds, gathering scraps and rerolling dough once if needed. Fit rounds into 6 3 3/4-inch fluted tart pans with removable bottoms. Trim dough flush with tops. Refrigerate on baking sheets 30 minutes. Repeat with second disk of dough. Roll out remaining dough to 1/8 in thick. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes. Preheat oven to 375. Whisk pumpkin, 1 cup cream, whole eggs, honey, sugar, salt, and spices in a large bowl. Divide among tart shells. Bake tarts on baking sheet until edges are golden brown and filling has set, about 30 minutes. Let cool on wire racks. Keep oven on. Using a paring knife, cut out jack-o'-lantern features from the chilled dough; transfer cutouts to a parchment-lined baking sheet. Chill in freezer 15 minutes. Whisk yolk and remaining 2 tablespoons cream in a small bowl. Brush cutouts with the egg wash. Bake until golden brown, about 9 minutes. Let cool completely on a wire rack. Arrange cutouts on top of cooled tarts, and serve.
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