Question About Spiced Pumpkin Tartlets

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Discussion Overview

This thread centers around the Spiced Pumpkin Tartlets recipe, with participants sharing their experiences and suggestions regarding the preparation and tools needed for making the tartlets. Various methods for cutting the dough and baking the tartlets are discussed, along with inquiries about the recipe's source.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses enthusiasm for making the tartlets but lacks the scalloped bread tube, seeking alternatives.
  • Another participant suggests using the Cut 'n Seal as a possible tool for cutting the dough.
  • One participant shares their experience of using a glass to cut out the dough, finding the recipe easy and delicious, and prefers it over traditional pumpkin pie.
  • Several users mention the versatility of the bread tube, with one participant noting they use it for both tartlets and sandwiches for babysitting duties.
  • One participant discusses the potential for selling bread tubes at shows, sharing their experience of customer interest in the product.
  • Another participant mentions using the Ice Cream Sandwich Maker or cookie cutters as alternatives for cutting the dough.
  • Multiple participants inquire about the recipe's source, with some recalling it from the Season's Best Cookbook, specifically Winter 2002.
  • One participant shares a negative experience with using a mini muffin pan, reporting that the shells turned out burnt and deformed.
  • Another participant suggests that smaller shells may be necessary for the mini muffin pan and that they should not be baked as long.
  • One participant expresses excitement about bringing the tartlets to a holiday party, describing them as delicious.

Areas of Agreement / Disagreement

Views differ regarding the best tools and methods for making the tartlets, with some participants sharing successful experiences while others report challenges, particularly with the mini muffin pan. No clear consensus emerges on a single best approach.

Contextual Notes

Participants share personal experiences and preferences regarding the recipe and tools, reflecting a variety of cooking practices and outcomes.

Who May Find This Useful

Consultants and home cooks interested in exploring different methods for making Spiced Pumpkin Tartlets may find the shared experiences and suggestions relevant.

S
SusanBP0129
Messages
1,699
I am dying to make these.....however, I do not have the scalloped bread tube...my bread tube is heart shaped....suggestions??
 
Use the cut 'n seal?
 
  • Thread starter
  • #3
GREAT idea!! Thanks Kate!! :)
 
I dont have either the Cut n' Seal or the Scalloped Bread tube, I just used a glass to cut out mine. I love this recipe!!! It's delicious and sooooo easy! Instead of making a pumpkin pie this year, I am making these. My family loves them!!

Jaye
 
That is a good idea! You could cut the crust out in crinkle shapes. Good thinking. I love my bread tube!! I just bought a new one because mine was old and rusty. I didn't realize that my old one wasn't the one in the catalog! I guess I had the flower tube. I almost always sell at least one at every show. I know it's not a big $, but they do add up. There is a post on here somewhere with a bunch of bread tube recipes. I emailed it out to all of my customers and one girl emailed me with an order for one and said she was going to order more closer to Christmas to get some for her friends.

Did you all know that you can put gooey bread mixes in them? My director told me this at our last meeting. You just have to cut about 4 small squares of parchment paper to go on each end of the tube, then put the lid over them. Does that make sense? 4 layers on each end of the tube.
 
  • Thread starter
  • #6
Hmmmm....so perhaps I *need* (LOL) to order the scalloped bread tube sometime soon, Jennnifer? :)
 
I would!! I love mine, but I also babysit for 5 kids, so mine gets used for cutting out sandwiches as well as making bread. If I'm not using it at my shows for the Spiced Pumpkin Tartlets, then I'm making bread in it for either the hot pizza dip or the Tex-Mex Chicken melts (both are in All the Best). I get requests for those two a lot!! I just wish they still carried the other shapes! I would probably sell a lot more.
 
Where do I find this recipe?
 
  • Thread starter
  • #9
Click on files. I just found it. Looks like it was posted yesterday!
 
You could also use the Ice Cream Sandwich Maker to cut these out. Or the kids cookie cutters.
 
  • Thread starter
  • #12
Thanks!! :)
 
What cookbook is this recipe in? I was hoping to see a picture.
 
The clear part of the Measure All Cup is a perfect size to cut dough to fit the mini muffin pan.
 
Wow what a wonderful way to start my morning with all these GREAT hints. Thanks Jennifer for posting the recipe sheets. I'm thinking about adding this idea to my show for Holiday gift giving ideas.
 
jenf said:
What cookbook is this recipe in? I was hoping to see a picture.
Click to expand...

I don't think it is in a big cookbook - it was in a Season's Best Cookbook - I want to say the Winter 2002 S/B?
These are awesome! I made them all then time for shows back then - I'll have to dust off that recipe for Nov. shows!
 
TartletsCould you please post the reicpe? I don't have that book.
 
dont try to make the shells in the mini muffin pan. BURT AND DISFORMED! what did i do wrong? I thought you could do it in there.
 
OMG thanks for sharing they sound wonderful, I think I'll make them at my next show!!
 
sarahmarie said:
dont try to make the shells in the mini muffin pan. BURT AND DISFORMED! what did i do wrong? I thought you could do it in there.
Click to expand...

I've always done mine it the muffin stone......For one thing, I think you would have to make the shells smaller for the mini-muffin pan, and then not bake them as long.;)
 
sarahmarie said:
dont try to make the shells in the mini muffin pan. BURT AND DISFORMED! what did i do wrong? I thought you could do it in there.
Click to expand...

I've always done mine in the muffin stone......For one thing, I think you would have to make the shells smaller for the mini-muffin pan, and then not bake them as long.;)
 
That looks like an awesome recipe! I think I'll double it and bring it to my company's holiday party.
 
They are yummy, sort of a moussey pie. mmm.......
 
jenf said:
What cookbook is this recipe in? I was hoping to see a picture.
Click to expand...

SB...F/W 2002.:)
 
ChefBeckyD said:
I don't think it is in a big cookbook - it was in a Season's Best Cookbook - I want to say the Winter 2002 S/B?
These are awesome! I made them all then time for shows back then - I'll have to dust off that recipe for Nov. shows!
Click to expand...

While you're dusting off books...do you have SB F/W 2003...the Holiday Pinwheel Wreath:cool: I'm gonna give it a try.;)
 
Has anyone successfully made these in the mini muffin pan? I know Sara posted earlier about her disaster! Want to make them for my open house tomorrow but only have the 6 cup muffin pan. Let me know!

 

Frequently Asked Questions

What ingredients do I need to make Spiced Pumpkin Tartlets?

To make Spiced Pumpkin Tartlets, you will need the following ingredients: pumpkin puree, sugar, eggs, heavy cream, pumpkin pie spice, vanilla extract, and pre-made tartlet shells. You may also want to have whipped cream or a dusting of powdered sugar for serving.

How long does it take to prepare Spiced Pumpkin Tartlets?

The preparation time for Spiced Pumpkin Tartlets is approximately 15-20 minutes, while the baking time is around 25-30 minutes. Overall, you should allow about an hour from start to finish, including cooling time.

Can I make Spiced Pumpkin Tartlets ahead of time?

Yes, you can make Spiced Pumpkin Tartlets ahead of time. They can be prepared and baked a day in advance. Store them in the refrigerator after they have cooled completely. Just add any toppings like whipped cream right before serving.

What can I substitute for pumpkin puree in Spiced Pumpkin Tartlets?

If you don't have pumpkin puree, you can substitute it with butternut squash puree or sweet potato puree. Both alternatives will provide a similar texture and flavor profile to the tartlets.

How should I store leftover Spiced Pumpkin Tartlets?

Leftover Spiced Pumpkin Tartlets should be stored in an airtight container in the refrigerator. They can last for up to 3-4 days. If you want to keep them longer, consider freezing them, but be aware that the texture may change slightly upon thawing.

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