PUMPKIN PECAN TARTLETS RECIPES

Steps:

• Heat oven to 375°F.
• Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
• Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
• Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
• Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
• Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Steps:

• In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, half-and-half or cream, and vanilla.
• Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pastry-lined tart plate. Bake at 375° for 10 minutes.
• Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.
• Remove tart from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 10-20 minutes, or until the tart is set, topping is golden and bubbly, and the crust is golden.
• Cool on a wire rack. Cover and refrigerate within 2 hours.