Mini Jack-o-Lantern Tarts Recipe

Name: Mini Jack-o-Lantern Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; Pate Sucree (page 333); 1 can (15 ounces) unsweetened pumpkin puree; 3 large whole eggs; 1/2 cup honey; 1/4 cup packed light brown sugar; 1 cup heavy cream, plus 2 tablespoons for egg wash; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 teaspoon coarse salt; 1 large egg yolk, for egg wash

Servings: persons

All-purpose flour, for dusting
Pate Sucree (page 333)
1 can (15 ounces) unsweetened pumpkin puree
3 large whole eggs
1/2 cup honey
1/4 cup packed light brown sugar
1 cup heavy cream, plus 2 tablespoons for egg wash
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon coarse salt
1 large egg yolk, for egg wash

1
On a lightly floured surface, roll out 1 disk of dough 1/8 inch thick.
2
Cut out six 6-inch rounds.
3
Fit rounds in bottoms and up sides of six 3 3/4-inch fluted tart pans.
4
Trim excess dough flush with rims (reserve scraps).
5
Transfer pans to a rimmed baking sheet.
6
Refrigerate or freeze until firm, about 30 minutes.
7
Repeat with second disk of dough, lining 6 more tart pans.
8
Transfer to a parchment-lined baking sheet.
9
Refrigerate or freeze until firm, about 30 minutes.
10
Preheat oven to 375F.
11
Whisk together pumpkin, whole eggs, honey, brown sugar, 1 cup cream, the cinnamon, ginger, cloves, and salt in a large bowl.
12
Divide filling among tart shells.
13
Bake tarts until golden brown on edges and filling has set, about 30 minutes.
14
Let cool on sheets on wire racks.
15
On a lightly floured surface, roll out scraps to 1/8 inch thick.
16
Using a paring knife or aspic cutters, cut out jack-o-lantern eyes, noses, and mouths.
17
Place on a parchment-lined baking sheet.
18
Freeze about 15 minutes.
19
Lightly beat egg yolk and remaining 2 tablespoons cream in a small bowl, and brush over features.
20
Bake features until golden brown, about 12 minutes.
21
Transfer to a wire rack and let cool completely.
22
Arrange features on tarts before serving.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: All-purpose flour, for dusting, Pate Sucree (page 333), 1 can (15 ounces) unsweetened pumpkin puree, 3 large whole eggs, and more.

Yes, Mini Jack-o-Lantern 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.

That's it — enjoy your meal!

Mini Jack-o-Lantern Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions