Pumpkin Tartlets: Elegantly Easy

In Foodie Tips & Tidbits by Christine McKellar

pumpkin tarts with blueberriesThese pumpkin tartlets look so delightfully elegant your family and guests will think you labored for hours to create such pastry perfection. There’s  no reason to let them know how deceptively easy this recipe is. Relax after dinner and bask in the admiration of your loved ones as you  enjoy your petal perfect pumpkin tartlets.

Pumpkin Tartlets

1 tablespoon vegetable oil
1 tablespoon butter
3 eggs
8 ounces reduced-fat evaporated milk
1/4 cup light-brown sugar
1/4 cup shredded coconut

Grated zest and juice of 1 orange
1/2 teaspoon each ground cinnamon, ground ginger, and grated nutmeg
1 can (15 ounces) solid-pack pumpkin puree
4 sheets phyllo pastry (20 x 11 inches each)
1/2 pint blackberries

Confectioners sugar for dusting

Preheat oven to 375°. In small saucepan, warm oil and butter together until butter melts. Remove from heat. Use a little of this mixture to lightly grease eight 3-inch individual pie or tart pans.

In large bowl, whisk together eggs, milk, brown sugar, coconut, orange zest and juice, and spices until well combined. Stir in pumpkin purée.

Cut 32 five-inch squares from phyllo pastry (8 from each sheet). Layer 4 phyllo squares in each prepared pan, brushing each with oil and butter mixture. Add squares at different angles for petal-edge effect. Spoon pumpkin filling into pastry-lined pans.

Bake tartlets until filling is set, 20 to 25 minutes. Transfer pans to wire rack to cool slightly. Just before serving, top tartlets with blackberries and dust lightly with confectioners’ sugar.