Little Pumpkin Tarts – a delicious recipe with flour, salt, butter, pumpkin, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rub the flour, salt & butter till you have fine crumbs, then run your hands under a cold tap & shake them dry over the dry mixture.Next, form the pastry into a ball & wrap it in clingfilm & chill for at least 30 minutes.
2
Meanwhile, steam the pumpkin until completly tender, you should be able to break it with a spoon.Immediately fold in the cheese & set aside.
3
Season if necessary.
4
Preheat the oven to 200c/ fan 180c/gas 6, & line a baking tray with baking parchment.
5
Roll out the pastry until about .5 cm thick 7 cut it into squares about the size of a small coaster.
6
Spoon a generously heaped tbsp of the pumpkin mixture into the centre of each square, then bring the corners of the pastry together so that they just meet in the middle.
7
Dont close it up completely.
8
Bake the tarts for 15 minutes, or until the pastry is golden.
602
kcal
Calories
38
g
Fat
48
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 250 g plain flour, ½ teaspoon salt, 125 g butter, 250 g pumpkin, cut into small chunks, and more.
Yes, Little Pumpkin Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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