Description
Rich Pumpkin Spice Caramel Tarts bring warmth and cozy fall flavors. Homemade caramel and spiced pumpkin make these tarts irresistible.
Ingredients
Scale
- Tart Shell Essentials:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 4–6 tablespoons ice water
- Pumpkin Spice Filling Magic:
- 1 cup canned pumpkin puree (not pie filling)
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pumpkin pie spice
- Caramel Drizzle Dream:
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Finishing Touches:
- Pinch of flaky sea salt (for caramel)
- Whipped cream or ice cream (for serving, optional)
Instructions
- Crust Prep:: First things first, let’s get those tart shells ready. I usually grab my food processor for this, it makes quick work of it. Pulse the flour, a pinch of salt, and super cold butter until it looks like coarse crumbs. Then, dribble in ice water, just a tablespoon at a time, until it barely comes together. Don’t overmix, or your crust will be tough. I once added too much water and had to add more flour, which made the dough a bit stiff. Wrap it up and let it chill in the fridge for at least 30 minutes; honestly, an hour is better for a really flaky result. This is where patience really pays off, trust me!
- Shelling Out:: Once chilled, roll out your dough on a lightly floured surface. I aim for about 1/8-inch thick. Then, use a round cutter (or the rim of a glass, no judgment here!) to cut out circles slightly larger than your tart molds. Gently press them into your greased mini tart pans. Don’t worry if they’re not perfect; mine rarely are! Prick the bottoms with a fork. This step prevents puffing, which I learned after having some very bubbly, uneven crusts. Pop them back in the fridge for another 15 minutes while you preheat your oven. A cold crust is a happy crust, I always say!
- Blind Bake Bliss:: Time to blind bake! Line each tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for about 10-12 minutes, then remove the weights and bake for another 5-7 minutes until they’re lightly golden. This step is key for preventing soggy bottoms, a mistake I’ve made too many times when I was in a hurry. You want them just barely cooked, not fully browned. The kitchen starts to smell so wonderfully buttery at this point, it’s just lovely.
- Caramel Creation:: Now for the star of the show: the caramel! In a saucepan, melt butter and brown sugar over medium heat, stirring until the sugar dissolves. Once it’s smooth and bubbly, slowly, *slowly* whisk in the heavy cream. Be careful, it’ll bubble up! Keep stirring until it thickens slightly, about 5-7 minutes. Remove from heat and stir in a splash of vanilla and a tiny pinch of flaky sea salt. I once tried to rush this and ended up with grainy caramel; low and slow is the way to go here. This smells like pure autumn magic!
- Pumpkin Patch Filling:: While the caramel cools a bit, whisk together your pumpkin puree, a bit of sugar, an egg, and a generous amount of pumpkin pie spice in a bowl. Make sure it’s super smooth – no lumps! I always give it a taste test here to make sure the spice level is just right for me. If you’re like me and love a real kick, add another pinch of spice. I’ve definitely over-spiced it once or twice, but hey, it was still tasty! This mixture should be thick and fragrant, ready for those waiting tart shells.
- Assemble & Bake:: Pour a small amount of the cooled caramel into the bottom of each blind-baked tart shell, about a tablespoon. Then, spoon the pumpkin filling on top, almost to the rim. Don’t overfill, or it’ll bubble over in the oven – I’ve cleaned that mess up more times than I care to admit! Bake at 350°F (175°C) for 20-25 minutes, or until the pumpkin filling is set and the edges of the crust are golden. The tarts will smell absolutely divine, a mix of sweet caramel and warm spices. Let them cool completely on a wire rack before you even think about eating them, which is the hardest part!