Best Tart Dough For Jack O Lantern Tartlets Recipes

Tart Dough for Jack-o'-Lantern Tartlets image

Provided by Martha Stewart

Yield Makes enough for 1 dozen tartlets

Number Of Ingredients 6

3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
1 to 4 tablespoons ice water

Steps:

Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.
With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.
Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).

Salted Chocolate Tartlets image

Provided by Martha Stewart

Time 50m

Yield Makes 24

Number Of Ingredients 6

All-purpose flour, for work surface
1 recipe Basic Pastry Dough
1 cup semisweet chocolate chips (6 ounces)
Coarse salt
1 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
Bake until shells are golden, 18 minutes. Let cool completely in pan.
In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.

Nutrition Facts : Calories 184 g, Fat 13 g, Protein 2 g

Pumpkin-Pecan Tart image

Provided by Martha Stewart

Yield Makes one 11-inch round tart

Number Of Ingredients 15

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1 egg white, lightly beaten
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Sweetened whipped cream, for serving

Steps:

Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
Increase oven temperature to 425 degrees.
Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.