Spiced Kumquat Pumpkin Tartlets
- Pie crust to line 6 tartlet shells (about 1 1/2 recipes of your favorite pie crust, or see my processor pie crust recipe)
- 15 ounces Pumpkin puree
- 1 1/4 cups Milk
- 2 Large eggs
- 1/2 cup Plus 2 Tbs brown sugar
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Each Ground ginger, mace, and nutmeg
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange flower water
- 15 Fresh kumquats, minced (a 1/4 c of minced high quality candied orange rind may be substituted)
- Preheat the oven to 350F. In a large mixing bowl, whisk all the ingredients until smooth and well-blended. Place the tartlets on a sheet pan to catch any drips, and ladle the filling into each shell. Any extra filling can be baked in a small ramekin (it's not a tart but I hate to see anything go to waste...and it makes a good breakfast).
- Bake the tartlets for 30-35 minutes, or until the crusts are browned and the filling set when tested with a knife. Serve warm with a puff of whipped cream or a scoop of vanilla ice cream.
pie crust, puruee, milk, eggs, brown sugar, ground cinnamon, ground ginger, vanilla, orange flower water, fresh kumquats
Taken from food52.com/recipes/40509-spiced-kumquat-pumpkin-tartlets (may not work)