Pumpkin Streusel Tarts Recipe
These delightful Pumpkin Streusel Tarts combine a rich, spiced pumpkin filling nestled inside buttery tart shells, topped with a crunchy cinnamon streusel. Perfect for fall gatherings or holiday desserts, these tarts feature a balance of sweet and spice with a crisp, crumbly topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Tart Shells
- 8 tart shells (pre-made or homemade, about 4-inch diameter each)
Pumpkin Filling
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare Tart Shells: If using pre-made tart shells, ensure they are ready to fill. For homemade shells, pre-bake them lightly to avoid sogginess during baking with the filling.
- Make Pumpkin Filling: In a bowl, combine pumpkin purée, granulated sugar, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until smooth and well integrated.
- Fill Tart Shells: Spoon the pumpkin filling evenly into each tart shell, filling almost to the top but leaving a small space for the topping.
- Prepare Streusel Topping: In another bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Top the Tarts: Sprinkle the streusel topping generously over the pumpkin filling in each tart, covering the surface evenly.
- Bake: Place the filled tarts on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the filling is set and the streusel topping is golden brown and crisp.
- Cool and Serve: Allow the tarts to cool completely on a wire rack before serving to let the filling firm up and to enjoy the best texture.
Notes
- For richer flavor, add a splash of vanilla extract to the pumpkin filling.
- Tart shells can be homemade using a shortcrust pastry for best results.
- The streusel topping can be made ahead and refrigerated until ready to use.
- Store leftover tarts in an airtight container in the refrigerator up to 3 days.
- Warm slightly before serving for a cozy treat.
Keywords: pumpkin tart, pumpkin dessert, streusel topping, fall dessert, Thanksgiving dessert, pumpkin filling
Find it online: https://recipeswithria.com/pumpkin-streusel-tarts-recipe/
