And here is a fun idea to use the pumpkin shortcrust pastry I proposed to you a few days ago! I made them to soberly celebrate the Halloween party, which although I don’t love it, I share just for the fun spirit! You, on the other hand, can prepare them for any other occasion, because they are perfect for a snack, for breakfast, and, given their size, also as birthday treats! These are indeed pumpkin shortcrust tartlets with a heart of fig jam, the last of my homemade preserves. The combination of these two flavors is truly surprising, definitely an unconventional pairing that will win over the whole family! Soon I will also post the cookies I made with the leftover dough, another fun idea for decorating cakes, ice cream bowls, or simply enjoyed pure with tea. The recipe is based on rice flour, making it perfect even for those who are gluten intolerant. However, you can vary it with other flours and more indulgent fillings such as chocolate, and play with flavor combinations.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 tartlets
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 2 cups rice flour (+ as needed)
- 1/2 cup brown sugar
- 3.5 oz pumpkin (already cleaned)
- 7 tbsp butter
- 1 egg yolk
- 1 pinch salt
- as needed fig jam
- as needed powdered sugar
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 1 Bowl
- 1 Plastic wrap
- 1 Rolling pin
- 1 Pastry cutter
- 1 Spoon
- 1 Baking tray
- 1 Parchment paper
Preparation:
Work the ingredients following the basic pumpkin shortcrust pastry recipe. Form a dough ball and wrap it in plastic wrap, then let it rest in the refrigerator for at least 2 hours.
Roll out half of the dough with a rolling pin on a well-floured surface, keeping the rest of the dough in the fridge (fig. 2).
Roll to a thickness of 1/8 inch and cut out the bases using a perforated ring or pastry cutter.
Cut strips of shortcrust pastry for the edges and adhere them well, removing any excess dough.
Fill the tartlets with a few tablespoons of fig jam or your preferred filling, and decorate with leftover dough as desired.
Place the molds on a baking tray lined with parchment paper and bake at 350°F for about 25-30 minutes
Once ready, let them cool and remove them from the molds.
Dust with vanilla powdered sugar if you like before serving.
And voilà… your tartlets are ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!
