Pumpkin Apricot Meringue Tartlets
My super fun and simple recipe for mini Pumpkin Apricot Meringue Tartlets. Impress your guests with these fun mini pumpkin pies
Servings: 12 Servings
Calories: 270kcal
Ingredients
Pumpkin Tartlets
- 1 Basic Pie Dough
- ¾ cup granulated sugar
- 1 tbsp brown sugar packed
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp kosher salt
- 15 oz pumpkin puree or homemade, not pumpkin pie filling
- ¾ cup whipping cream
- ½ cup sour cream
- 3 large eggs
- ¼ cup apricot preserves
- 12 wide-mouthed mason jar lids and rings or other personal sized tart rings
Meringue Topping
- 6 egg whites
- ½ cup granulated sugar
- 1 pinch 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.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 63mg | Sodium: 158mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5864IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
