Butterscotch Pumpkin Tarts

Any foodie is scrambling right now to find ways to add the wow factor to Thanksgiving.  I know I am! There are a few desserts that I am craving and a few I have been dreaming up the past few nights.  My family is in town and we are discussing the menu for next week.  I am not a fan of the holiday classics savory or sweet but over the past few years I have been able to interject some new dishes with Mom approval of course.  I made these tarts last year in lieu of one big pumpkin pie.  It worked out great because we had other desserts and were able to spread the love over a few days, sampling a little bit of everything.  I think hand pies, pie pops, turnovers, and mini tarts are a great alternative to traditional big pies.  Most of the time a few bites of pie is satisfying enough and you then have room for something else or another flavor of pie.  The butterscotch crumble that I came up with just put a different twist of flavor to pair with the pumpkin.  I really liked how it sank into the pumpkin rather than a crumb usually just resting on top.  This crust was really easy to work with, but pre-made crust would be just fine.

Butterscotch Bourbon Pumpkin Tarts
Makes 8 to 10 -3” tartlettes
Make ahead

FOR CRUST: (Enough to make an 11” tart) Can be in frig for up to week, frozen for up to a month)
9oz (2 cups) flour

1/3 c  sugar (use regular sugar, not organic)

1 t grated orange zest

1/2 t salt

11 T cold butter cut in 1/2 “ cubes

1 large egg, lightly beaten

1/4 cups  1/2 & 1/2, more if needed

FOR FILLING:

7.5 oz canned pumpkin (preferably organic)

2 large eggs

¼ c sugar

4T dark brown sugar

1T flour

1/2 t gr ginger

1/2 t cinnamon

1/8t gr cloves

1/8t salt

1/4 c 1/2&1/2

4T ginger brandy (or bourbon, honey whiskey, SNAP)

Butterscotch Topping:

1 cup Butterscotch chips

3T evaporated milk

1/4 c flour as needed

2t vanilla sugar

Make the tart crust:

Using a mixer fitted with a paddle attachment, mix the flour, sugar, orange zest, and salt in a large bowl on low speed for about 30 seconds.

-Add the butter and combine on low speed until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes.

-Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time.

-Gently mold the dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.

Make the pumpkin filling:

Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

Make the crumble:

In a medium saucepan, place chips and evaporated milk on low heat, stirring frequently until chips are melted, remove from heat stir in flour until crumbly

ASSEMBLING:

1. Position a rack in the center of the oven and heat the oven to 350°F.

Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes.

2.  Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 1/4 inch thick. Use a drinking glass or round cookie cutter at least 3.5" in diameter, to form disks.  Drape the rounds into 3-inch fluted tart pans with a removable bottom gently fitting it into the contours of the pan.Trim with a small knife if needed.

3.  Pour the pumpkin mixture into the unbaked tart crust. Scatter the butterscotch topping evenly over the pumpkin mixture.

Bake until the topping is evenly cooked and no longer looks wet in the center, 

20 minutes.

Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.