Tuesday, November 2, 2010

StyleCode: Tuesday's DELECTABLE DESSERTS

THE PUMPKIN TART!

Good Morning.....Trendsetters!! Today as I stepped out of my home "in the country" here in Georgia.....I felt the cold crisp air on my skin and i could smell the chimneys burning. This is definitely my favorite time of year. Even the food taste better. Warm pies and cakes, smoked meats, winter vegetables......LOVE LOVE LOVE!!!!!....
I found another delicious recipe online that i've been dying to try......Its a great item to serve at one of your many stylish dinner parties this season. CHECK IT OUT!!!


Now this is how you kick off Fall. 
{Photographed by With Style and Grace}

psst. this recipe is super easy and will take you no time at all.

Pumpkin Tart Recipe

{Recipe by Picky Palate}
Ingredients
1 cup canned pumpkin
1/4 cup sugar
1/4 cup heavy whipping cream
1 egg
1/2 tsp cinnamon
1/4 tsp nutmeg
4 sheets of puff pastry, thawed (2 boxes)
3 Tbsp melted butter
For sprinkling: 3 Tbsp sugar+ 1 1/2 Tbsp cinnamon
Optional Toppings: Cool Whip (healthier option), Whipped Cream &/or melted chocolate
Directions
Preheat oven 350 degrees (F).  Line baking sheets with parchment paper. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
Lightly flour a large cutting board (or counter top). Place the puff pastry on the cutting board and using your cookie cutter, cut out 4 pumpkins per sheet and place on baking sheet. Brush each pumpkin lightly with melted butter and sprinkle cinnamon and sugar. Carefully spread approx 2Tbsp of pumpkin pie filling, leaving a border around the edges.
Bake for 25 minutes – the Puff pastry should be a golden brown on the edges and the pumpkin pie is cooked through. Let cool for 10 minutes before transferred to a cooling rack. These can be devoured served at any time, even for breakfast. guilty, yes. Depending on your preference you may top the pumpkin tarts with cool whip/whipped cream (sprinkle nutmeg) or drizzle melted chocolate.
Makes 16 pumpkin tarts.
I HOPE YOU ENJOY WHIPPING THESE LITTLE TARTS UP IN YOUR OWN KITCHEN!!!!!

1 comment:

  1. I love your blog. I never really was into reading others thoughts and ideas in the past until someone told me to start my own blog. I really wasn't into that idea either until I started reading yours. Although I don't plan to start my own blog any time soon. I love reading yours and will continue to because you have great recipes and health advice. Thanks!!

    ReplyDelete

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