These mini Pumpkin Apricot Meringue Tartlets might look a little fussy but I promise you they are not hard to put together, are made in wide-mouth mason jar lids, and tasty out of this world delicious.
Table of Contents
Why you’ll love this recipe
This picture makes me salivate. I wish that your monitor had smell-o-vision, or better yet, scratch n’ sniff! These tartlets were a kick to make. I guess I should tell you why I made them, right?
At the beginning of the week I was contacted by a Twitter friend named Nelly, who is a fantastic food blogger (shameless plug – Cooking with Books – go see her blog). Nelly asked me if I had time to do a guest post on someone else’s blog. Sure, why not, I thought. I love getting the Farmgirl Gourmet brand out there as much as I can. It was no less than 1 minute and I had a direct message from Fine Dining Lovers asking if I had any Pumpkin Pie recipes to share on their site. They were looking for a couple of bloggers to showcase this coming Monday and I couldn’t resist! I hope you go check out their site right now….and then of course on Monday. I’m excited to see their post.
If you cruise my blog much, you’ll notice that I’m pretty light in the dessert department. That doesn’t mean I don’t like them, I just lean towards savory rather than sweet. So, I figured I better make up a pumpkin recipe for this request. Above is my brain child. Ok, it’s sort of my brain child. It just so happens that the Queen of Pie (that would be Martha Stewart ) just had a pumpkin pie with meringue in her Thanksgiving edition of MSL. When I saw it, the first thing that came to mind was that it was brilliant. I mean, why not. We eat whipped cream on pumpkin pie, why not meringue?
And what’s even better is making them personal sized. I love the crust and when you make the tartlets – there’s no lack of crust. Super score! Now to only eat one!
Ingredients you’ll need
- Pate Brisee: or other pie crust dough.
- Sugars: white granulated sugar and light brown sugar.
- Spices & Pantry Goods: ground cinnamon, ground ginger, ground cloves, kosher salt, cornstarch, and cream of tartar.
- Pumpkin Puree: make sure you only use puree and not pumpkin pie filling which is very different.
- Whipping Cream & Sour Cream: will create a delicate creamy pie filling.
- Apricot Preserves: apricot jam will work best.
- Eggs & Egg Whites: whole eggs are used in the filling and egg whites for the meringue topping.
The pumpkin pie part of these beauties is from an old old Bon Appetit magazine from 1993. I added more spice to my version, because I like my pumpkin pie to have that cinnamon-y, clove-y taste to it. If you don’t, then by all means, omit the cloves.
How this recipe came to be
If you remember a few months ago, I made Seckel Pear Tarts using the wide mouth mason jar lids and rings and I absolutely loved them. Why spend gobs of money on fancy tart molds when you can buy a big box of the rings and lids for about $7.
The below recipe will make 12 tartlets, or 6 tartlets and a small pie, which is how I did it. Either way….be prepared! They are so good!! The apricot adds a whole new dimension to pumpkin pie and the meringue with its light airy texture will make you pass on the whipped cream in the future. Ok, maybe not, but it’s darned good. Thanks Martha!
More Recipes You’ll Love
- Pumpkin Spiced Cookies
- Asian Apricot Spiral Ham
- Easy Pumpkin Spice Latte
- DIY Pumpkin Pie Spice Blend
Pumpkin Apricot Meringue Tartlets
Ingredients
Pumpkin Tartlets
- 1 recipe of Pate Brisee
- ¾ cup white sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 15 oz pumpkin puree - or homemade, not pumpkin pie filling
- ¾ cup whipping cream
- ½ cup sour cream
- 3 eggs
- ¼ cup apricot preserves
- 12 wide-mouthed mason jar lids and rings
Meringue Topping
- 6 egg whites
- ½ cup white sugar
- pinch of cream of tartar
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and place rings on the baking sheet. Add the mason jar lids with the rubber side facing down.
- Roll out the chilled pate brisee to 1/8 inch thickness. Using a wide mouthed mason jar ring, cut out 12 circles of dough and place in the prepared rings on the baking sheet. Gather the dough scraps together and roll out again making a 10″ long rectangle. Use a pastry cutter or sharp knife and make 12 – 1 inch by 10 inch long strips. Press the strips into the straight edges of the rings and press against the bottom circle of dough to seal them together. Flatten the tops down to create an overhang, then crimp with your fingers as you would a large pie. Repeat with the remaining 11 and then place in the refrigerator to chill, about 20-30 minutes.
- In a large bowl add the sugars, cornstarch, cinnamon, ginger, cloves, and salt and whisk to combine. Add the pumpkin puree, whipping cream, sour cream and eggs and whisk well to incorporate.
- Remove the tarts from the refrigerator and spoon a 1/2 teaspoon or so of apricot jam in to each one and spread slightly with the spoon. Using a hinged ice cream scoop, or small ladle, fill the tartlets with pumpkin mixture just up to where the crimped edges of dough begin. (so they don’t spill over when cooking).
- Bake for 35 minutes, or until the tops are no longer tacky and the pie crust is lightly browned. Remove and cool completely.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
This is a fun recipe using mason jar lids for tart rings. The meringue is luscious!
Thanks so much for the amazing recipe – we have tried it and it really does taste as good as it looks – although ours didn’t turn out as pretty 🙂
Hope to have more of your recipe on the site soon – from everyone at FDL HQ.
These would be a BIG hit at any holiday table!
Adorable tartlets and, yes, why not meringue! Julia is brilliant! And I’ll tell her you said so, too 🙂
Heather these are so cute! I love the big mounds of meringue! And this idea of using jar lids for tarts is genius.
So many great ideas here—from the meringue to the jar lids!
These are ridiculously cute! Love em. I absolutely need a kitchen torch. We only have the crazy too large camping torth. Way over kill.
So gorgeous, I really do just want to grab a fork and dig in through my monitor.
Baking in mason jar rings is a great idea. I certainly have a million of those hanging around! The meringue looks beautiful as well.
Really, Heather? Really? Wow – I’m positively blown away. ~Megan
What a cool idea! ; )
Oh My WORD!!!!!! Seriously beautiful tarts, SERIOUSLY!!!! Wanna send me some, mmm k, thanks. And thanks for the shout out 😉
Really beautiful! And love the idea of the lids – I’m there! And I have a fabulous recipe from Claudia Roden for a chutney-type sauce that blends pumpkin and apricot and was just thinking of making it. Now I’m thinking pie! Gorgeous!
What perfect tartlets!
Love the technique.
Those look like perfect paintings of meringue! Deee-vine. Totally loving the mason jar lids as pie pans..that’s a keeper kitchen trick for sure. Dang, I want those tarts!
This is amazing! …and they are made in mason jar lids! I love it. They look beautiful and I bet they taste delicious! Buzzed it – it’s terrific!
You’re so AWESOME! (Your timing is perfect too!)
I’m crazy for mini desserts and tartlets – these look incredible!
Oh my yum-ness!!!
Wow…beautiful and adorable at the same time. Love the pie pans!
Stunning!
Thanks for the shout-out and I cannot believe these are baked in mason jar lids! Such a fantastic idea and I cannot wait to see your post on FDL! Love the site, gorgeous and your photos here are AMAZING!