Valerie Bertinelli's Pumpkin Tartlets Are Topped With A Sweet Surprise
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Now that the weather is finally cooling off, we’re launching ourselves into full-throttle baking season. We’ve had a few weeks to prepare, our appetites whetted by Costco’s caramel apple mini cakes and apple cinnamon buns from Trader Joe’s. But now, we’re ready for some home-baked goodness, and Valerie Bertinelli, author of Valerie’s Home Cooking, is right there with us. Her mini pumpkin tartlets are just the sort of treat we’re currently craving, and the toasted marshmallow topping is too sweet to resist.
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There’s something about whole pies that make us feel like we need to save them for big events, but tartlets? Those are just a li’l snack! Each of these mini pumpkin tarts is the perfect sweet bite. Bertinelli’s recipe starts off by making a simple press-in pastry dough using the food processor. That gets pressed into a muffin tin, and refrigerated while you whip up the filling.
Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
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The filling is simple. Bertinelli combines pumpkin pie with heavy cream, spices, brown sugar, and an egg, mixing until smooth. This easy pumpkin tart filling is spooned into the muffin tin full of dough, and then then the pan goes into the oven for just over 30 minutes.
Sondiko Butane Torch
Serve the tartlets with whipped cream or ice cream, and they’re pretty much already perfect, but Bertinelli gives them a show-stopping finish. She tops each tartlet with mini marshmallows, then uses a creme brulee torch to toast them. It’s an homage to sweet potato casserole that also brings to mind the gooey indulgence of s’mores, and once you have a creme brulee torch, you just might find yourself wanting to put toasted marshmallows on everything (hot cocoa? brownies? butterscotch pudding?).
The next time you’re struck with the fall baking urge, give Valerie Bertinelli’s mini pumpkin tartlets recipe a try.
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