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Category: Tarts
Prep Time: Cook Time: Total Time:
Crumb Crust
2 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup uncooked regular oats
1/2 tsp salt
1/3 cup finely chopped pecans (or walnuts)
3/4 cup butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous tsp of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tbsp into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese, softened
1 tsp vanilla
3 eggs
1 cup sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
Sweetened whipped cream
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust (1 tbsp for minis, 2 generous tbsp for regulars) and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired.
Note: Better at least 24 hours after you make them. Allow to cool off and refrigerate for up to about 3 days,
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CRUMB-TOPPED PUMPKIN CREAM CHEESE BITES
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Category: Tarts
Prep Time: Cook Time: Total Time:
Crumb Crust
2 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup uncooked regular oats
1/2 tsp salt
1/3 cup finely chopped pecans (or walnuts)
3/4 cup butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous tsp of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tbsp into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese, softened
1 tsp vanilla
3 eggs
1 cup sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
Sweetened whipped cream
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust (1 tbsp for minis, 2 generous tbsp for regulars) and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired.
Note: Better at least 24 hours after you make them. Allow to cool off and refrigerate for up to about 3 days,
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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