Pumpkin Tart With Puff Pastry
Tart

Pumpkin Tart With Puff Pastry

  • January 14, 2022

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Puff Pastry with Pumpkin Filling

Puff Pastry with Pumpkin Filling

Puff Pastry with Pumpkin Filling

This recipe is absolutely amazing, and the perfect way to start any day.The great thing about this puff pastry is that it takes just minutes to pull together!A word of caution: This dough feels like silk.I wanted to keep kneading, to let my hands linger in the velvety soft exquisiteness, but you must resist!The butter can be cold, but because of the chilling process, it does not need to be when assembling the recipe.For the delectable frosting drizzle: Place cream cheese in a pastry bag and snip off a very small portion.Apply pressure to bag and drizzle over each pastry while it is still warm.The slight cinnamon flavor in the buttery pastry paired with the barely sweetened pumpkin filling seriously creates something magical.Here is another plus, without the frosting these pastries have just 1/3 cup of sugar in the entire recipe!If you use a small amount of frosting you can actually feel good about giving them to your family for breakfast.¼ cup milk Instructions Pastry Measure water and add salt; stir to dissolve and set aside.Coarsely dice all butter and place in food processor on top of flour.If you are able fold it over one more time, then wrap in plastic and chill for one hour.Filling Put pumpkin puree in a bowl and mix well with sugar and vanilla.Add in remaining ingredients and mix on slow until fully combined.When you are ready to assemble to Pumpkin Puff Pastries: Heat oven to 350°F.I divided the dough into thirds lengthwise, and then halves width wise.Beat egg in a bowl and grab a pastry brush. .

Pumpkin Tartlets Recipe: How to Make It

Pumpkin Tartlets Recipe: How to Make It

Pumpkin Tartlets Recipe: How to Make It

Press circles into muffin pans coated with cooking spray.In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. .

Easy Cinnamon Pumpkin Pie Tarts Recipe

Easy Cinnamon Pumpkin Pie Tarts Recipe

Easy Cinnamon Pumpkin Pie Tarts Recipe

Can I just say how fabulous these Cinnamon Toasted Pumpkin Pie Tarts were?No need to sweat over this recipe, it takes a whole 10 minutes of prep time and they are ready for the oven.Cinnamon Toasted Pumpkin Pie Tarts Mini pumpkin tarts are an adorable, tasty and easy fall treat Course: Dessert Cuisine: American Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings: 16 pumpkin pie tarts Calories: 401 kcal Author: Jenny Print Pin Ingredients 1 cup canned pumpkin.Melted chocolate for drizzling (optional) Instructions Preheat oven to 350 degrees F.In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.Place pumpkin cut outs onto silpat or parchment lined baking sheets.Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon.Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. .

Pumpkin Puff Pastry Turnovers

Pumpkin Puff Pastry Turnovers

Pumpkin Puff Pastry Turnovers

Simple and elegant, these pumpkin puff pastry turnovers are perfect for dessert or as a weekend brunch treat.Last fall, these Caramel Apple Puff Pastry Tarts were on the menu for dessert – multiple times in one week I’ll add!And these Puff Pastry Cream Cheese Danishes can be made in any flavor you like.I created the above video for the Pumpkin Puff Pastry Turnovers so you can see how easy they are to make!Place a heaping tablespoon of the pumpkin filling in the center of the puff pastry square.To make the glaze, brown the butter in a small saucepan.Pumpkin Puff Pastry Turnovers Simple and elegant, these pumpkin puff pastry turnovers are perfect for dessert or as weekend brunch treat.Pin Print Review Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Course: Appetizer, Breakfast, Dessert Cuisine: American Servings: 9 turnovers Ingredients For the Turnovers ▢ 1/2 cup pumpkin.▢ 1 egg white for brushing on the pastries For the Glaze ▢ 1/2 cup butter.▢ 2 – 4 tablespoons water only as needed Instructions Preheat the oven to 400°F.Place a heaping tablespoon of the pumpkin filling in the center of the puff pastry square.To make the glaze, brown the butter in a small saucepan.{originally published 9/21/16 – recipe notes and photos updated 9/15/21}. .

Mini Pumpkin Pie Brûlées – Puff Pastry

Mini Pumpkin Pie Brûlées – Puff Pastry

Mini Pumpkin Pie Brûlées – Puff Pastry

Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.Spoon about 1 tablespoon pumpkin mixture into each pastry cup.Bake for 15 minutes or until the pastries are golden brown and the filling is set. .

Pumpkin Tart with Ricotta and Onion

Pumpkin Tart with Ricotta and Onion

Pumpkin Tart with Ricotta and Onion

This Savoury Pumpkin Tart with Onion, Ricotta Cheese and Rosemary makes a delicious lunch or light dinner to enjoy this Autumn and Winter.The Roasted Pumpkin and Onion Tart made with Puff Pastry can also be served as an appetiser for your next party or for the Holidays!This Roasted Pumpkin Tart is packed with Autumn Flavours that work perfectly with the creamy Ricotta, crunchy Onions and fresh Rosemary.Using frozen Puff Pastry as a base makes this recipe so much easier and also reduces meal prep time.Just like my Puff Pastry Mushroom Tart, this recipe is perfect for a quick and easy mid-week meal!The ingredients for this recipe are quite straight forward: some Puff Pastry, Pumpkin, Ricotta, Onion and Rosemary.Along with a little bit of Olive Oil to roast the pumpkin, some Salt, Pepper and Spices.To make this Pumpkin Galette, you will need (scroll down to recipe card for all quantities):.This Pumpkin Puff Pastry Tart is fairly easy to make, but requires a little bit of time to prepare the different elements.Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.Place the Pumpkins on the baking tray and drizzle with the Olive Oil, Salt and Pepper.While the Pumpkin is roasting, place the Ricotta Cheese in a small bowl and stir in the Salt, Pepper, Garlic and Cumin (or the spices of your choice).Place the thawed Puff Pastry Sheet on a separate flat tray lined with Baking Paper.Optional: Brush the edges of the Pastry with an egg Yolk for a golden finish.Place back in the oven to finish baking for about 15 to 20 minutes, or until the edges of the pastry are golden and the Pumpkin look more golden-brown.If you want softer (less crunchy) Onions, roast them with the Pumpkin cubes before adding them over the pastry.Most frozen Puff Pastries sold in supermarkets are actually made with Oil rather than Butter so they are Dairy-Free.I do not recommend making it more than 2 or 3 hours in advance, and definitely advise to re-heat it in the oven (and not the microwave) before serving to keep the pastry flakey and crunchy.But if you intend to serve this dish as an appetiser or an entree/first course for example, the tart can be sliced into smaller portions.Alternatively, you can also cut the Puff Pastry into smaller squares before adding the fillings and bake them individually to make Mini Pumpkin Tarts - just like my friend Alex at It's Not Complicated Recipe did with her Spinach and Feta Galettes. .

Bacon Tart with Pumpkin and Maple

Bacon Tart with Pumpkin and Maple

Bacon Tart with Pumpkin and Maple

This Bacon Tart with Pumpkin is a brunch house favourite from a bistro called Pinbone in Woollahra, Sydney.But surprisingly I found the recipe on Gourmet Traveller Australia which happens to be my favourite cooking magazine.I barely notice a difference in taste and it saves 30 minutes of cooking time!”.There is no denying that roasting the pumpkin adds extra flavour from the wonderful caramelisation you get.However, because bacon itself has such a strong flavour plus the tart is brushed with maple syrup, I find that there is very little difference.Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.This tart is from the menu of a popular bistro called Pinbone in Woollahra, Sydney.In addition the original recipe calls for the pumpkin to be roasted and the caramelisation adds extra flavour.However, sometimes I just steam the pumpkin in the microwave because I find that the difference is barely noticeable due to the strong flavours coming from the bacon and maple syrup.Plus it is much more convenient because the pumpkin is prepared while the oven is preheating, so it is much faster (you save around 30 minutes of cooking time).Ingredients Tart ▢ 1 sheet store bought frozen puff pastry , thawed (25 cm x 25cm / 10" x 10").Transfer to a large bowl (cools faster) and add butter plus a pinch of salt and pepper.While the pastry is pre-baking, trim the bacon so it is wider than the width of the tart by approximately 1.5cm / 1/2" (Note 4).Working quickly, spread the pumpkin on the pastry, leaving a 1cm / 1/4" border.Remove from the oven and brush half the maple syrup on the bacon and the pastry border.Place the tart back in the oven for a further 7 to 10 minutes, until the bacon and pastry is a deep, dark golden brown.Nowadays you can buy streaky bacon from Woolworths and other major supermarkets (either in the deli or refrigerator section).Heat the honey slightly in the microwave to make it thinner so it is easy to brush on.The bacon shrinks during cooking which is why it needs to be cut slightly wider than the tart. .

Pumpkin Feta Sage Puff Pastry Sheet Tray

Pumpkin Feta Sage Puff Pastry Sheet Tray

Pumpkin Feta Sage Puff Pastry Sheet Tray

Our simple pumpkin feta sage puff pastry recipe is a perfect and quick dish for those long winter days. .

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